Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting

I got this recipe from Group Recipes and it was SO good i HAD to post it here. I take no credit!! Thanks to Jovi_nutt! It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either!

• Ready In: 50 mins
• Serves: 12
• Yields: 12 pieces

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 milk, hot
• 1  cup unsalted butter, melted
• 2  large eggs
• 1 1⁄2 teaspoons  peppermint extract
• 3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
• 5  cups powdered sugar
• 1⁄2 cup unsalted butter, room temperature

Directions

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.