- Frosting:
- 2 (3 ounce) packages cream cheese, softened
- 1/2 cup margarine or butter, softened
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 6 cups powdered sugar
- 1/4 cup hot water
- 4 ounces semisweet chocolate, melted
- Cake:
- 1/4 cup margarine or butter, softened
- 3 eggs
- 2 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup milk
- Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.
- In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.
- Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- To assemble cake, place 1 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.