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1
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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2
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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3
Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
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4
In medium bowl, beat marshmallow creme, 1/3 cup softened butter, 2 teaspoons milk and 1/2 teaspoon vanilla with electric mixer on low speed until blended. Beat in 1 1/4 cups powdered sugar until fluffy. Fold in 6 crushed peppermint candy canes (about 1/2 cup). Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
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5
Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 (1-inch) holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces.
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6
Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
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7
In small bowl, beat 1 cup powdered sugar, 2 tablespoons softened butter, 2 tablespoons milk and 1/4 teaspoon vanilla together until smooth. Add additional milk 1/2 teaspoon at a time, until desired consistency. Spoon icing over cake. Sprinkle 3 coarsely crushed candy canes (about 1/4 cup) over top.
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