Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting

• 2 14 cups sugar
• 2 cups all-purpose flour
• 34 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 12 cups milk, hot
• 1 cup unsalted butter, melted
• 2 large eggs
• 1 12 teaspoons peppermint extract
• 3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
• 5 cups powdered sugar
• 12 cup unsalted butter, room temperature

1. Preheat the oven to 350 degrees.
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 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.
7. For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
8. Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

sugar, flour, cocoa, baking soda, salt, milk, unsalted butter, eggs, peppermint, cream cheese, powdered sugar, unsalted butter

Taken from www.food.com/recipe/mint-chocolate-cake-with-mint-cream-cheese-icing-frosting-369500 (may not work)