Recipe information
Yield
Serves 10 to 12
Ingredients
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 whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
Preparation
Step 1
Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
Step 2
Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
Step 3
Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
Step 4
Run knife around sides of pan to loosen cake. Turn cake out 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 remaining frosting over top and sides of cake.
