Recipe

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• 2 1/4 cup. sugar
• 2 cup. all purpose flour
• 3/4 cup. unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup. whole milk, hot
• 1 cup. (2 sticks) unsalted butter, melted, hot
• 2 large eggs
• 1 1/2 tsp peppermint extract
• 3 8- oz packages cream cheese, room temperature
• 5 cups powdered sugar
• 1/2 cup. ( 1 stick) unsalted butter, room temperature

• 1 Preheat oven to 350. Line 15 1/2x10 1/2x1 inch baking sheet with waxed paper. Mix first 5 ingredients in a large bowl. Whisk in milk and melted butter, then the eggs and 3/4 tsp extract. Spread batter in pan.
• 2 Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on wire rack.
• 3 Using electric mixer beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 tsp extract in large bowl to blend.
• 4 Run knife around sides of pan to loosen cake. Turn cake onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread reamaining frosting over top and sides of cake. Enjoy!!