In the mixing bowl of a Stand Mixer, mix the Eggs, Sugar, Vanilla, and Peppermint until light and fluffy.
In a separate bowl, mix the Flour, Baking Powder, Salt, and Powdered Sugar, until well blended. Add the flour mixture in the mixing bowl, alternating with the Milk, mixing between additions, until all flour and milk is added, and smooth.
Add the Sour Cream, Heavy Whipping Cream, and Vegetable Oil, and blend until smooth and creamy. Add about 10 - 12 drops of the Red Food Coloring into the mixing bowl, and mix until blended. Add more Food Coloring if needed, until you get a bright red colored cake batter.
Grease and Flour an 8 X 11 inch dish, and pour the cake batter into the dish. Place the dish in the oven at 350 degrees, for 45 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Remove the dish from the oven to a wire rack to cool.
Pour Sprinkle Mix out on a Cookie sheet with edges, and break Peppermint Candy Canes into crumbs, and add to Sprinkles - to sprinkle on top of Truffles.
When Cake is cool, take a spoon and break the cake up into crumbs, breaking apart with your fingers, until you have crumbs. Add the can of Pink Frosting, and the Mini Chocolate Chips, and stir all together, until well mixed.
Melt 2 cups of Milk Chocolate in the Microwave, in a medium bowl. If the Chocolate gets too thick, add Milk, and stir well to thin.
Roll the Cake mixture into small balls, and place the ball on a fork, and dip into the Chocolate, and place on Parchment Paper, and immediately Sprinkle with Sprinkle Mix.
Allow Chocolate to set, or harden, for about an hour. Place on a tray, or festive plate, serve, and Enjoy!