Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.

Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack. Using a fork or wooden spoon, poke holes in the cake (the cake should have plenty of poked holes).

In a small bowl, combine milk and vanilla pudding and stir until thick; set aside. In a microwave save bowl, melt RED holiday morsels for 1-2 minutes on POWER LEVEL 4, stirring ooccasionally In a microwave safe bowl, melt ice cream for 1-2 minutes until liquid then stir in melted red chocolate, vanilla pudding and peppermint extract. Pour liquid into poked holes in the cake. Use a spatula to push ice cream into holes. Use at least 2 cups of liquid then refrigerate for an hour or two.

In a medium bowl, combine whipped cream and powdered sugar and beat with a mixer for 1-2 minutes. Pour over the top of the cake and evenly spread the topping. Garnish with NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels.