Whsk in a bowl the flour, baking powder, sugar and salt until well blended

Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute

With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form

Fold egg whites into yolk/flour mixture un 3 additions until uniform in color

Seperate batter in 3 bowls. Add red food color to one bowl. Add green food color to another and keep the third plain

Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter

Add remaining plain batter on top

Pull a dull butter knife through batter to make a swirl pattern

Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top. Don't overcook or cake can become dry

Invert cake and cool before removing from pan

Heat cream just to a simmer, pour over the semi sweet chocolate. Let it sit 1 minute then stir until smooth. Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes. It should be just porarable. Ladle over top of cake allowing it to drip down sides of cake. Garnish with the sprinkles while the glaze is wet, so they stick. Let chocolate set. Serve with whipped cream