Ingredients Jump to Instructions ↓

  1. 6 oz 170g Cream cheese - softened

  2. 1/2 cup 99g / 3 1/2oz Butter - softened

  3. 1/2 teaspoon 2 1/2ml Vanilla

  4. 1/2 teaspoon 2 1/2ml Peppermint extract

  5. 6 cups 1188g / 41oz Powdered sugar

  6. 1/4 cup 59ml Hot water

  7. 4 oz 113g Semi-sweet chocolate - melted Cake

  8. 2 cups 474ml Frosting - prepared as dir'd.

  9. 1/4 cup 49g / 1.7oz Butter - softened

  10. 3 Eggs

  11. 2 cups 125g / 4.4oz Flour

  12. 1 1/2 teaspoons 7 1/2ml Baking soda

  13. 1 teaspoon 5ml Salt

  14. 3/4 cup 177ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350F. Grease and flour two 9 inch round cake pans. In large bowl, combine cream cheese, 1/2 cup butter, vanilla and peppermint extracts; blend until smooth. Ad powdered sugar alternately with hot water, beating until smooth. Blend in chocolate. In another large bowl, combine 2 cup of the frosting mixture and 1/4 cup butter; blend well. Beat in eggs, one at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Ad flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans. Bake at 350F for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pans. Cool completely. To assemble cake, place one layer, top side down, on serving plate; spread with about 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.


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