50 min | 25 min prep

SERVES 12, 12 pieces

• 2 1/4 cups sugar
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk, hot
• 1 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 1/2 teaspoons peppermint extract
• 3 (8 ounce) packages cream cheese  (at room temperature)
• 5 cups powdered sugar
• 1/2 cup unsalted butter, room temperature

1. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Grease and flour two 8 inch layer pans (or the equivalent).
3. Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
4. Slowly add the hot milk and butter while stirring.
5. Add the beaten eggs and 3/4 tsp of peppermint extract.
6. Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean and cool cakes on a wire rack.
7. For the icing, beat ½ cup soft butter and three packages of cream cheese until smooth.
8. Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.
9. When the cake is cool, divide the icing into 2 halves.
10. Smooth half of the icing on top of the first cake layer, place the second cake layer on top of the first and then smooth the second half of the icing on the top of the cake.
11. Grated chocolate can be sprinkled on top of the icing as a finishing touch!