2/3 cup butter, softened
1-2/3 cups sugar
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring (optional)
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract
Pre-heat oven to at 350°. Lightly grease and flour a 15" x 10" x 1" baking pan; set aside.
In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
In another bowl, combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.
Pour batter into prepared pan. Bake for 35-40 minutes or until tester inserted in the center comes out clean. Cool on a wire rack.
While waiting for the cake to cool, prepare the frosting. Combine the butter, confectioner's sugar, water, peppermint extract and food coloring (optional) until smooth. Invert cooled cake on a platter or cake stand. Spread frosting on top and sides.
For topping, melt chocolate chips and butter over a double boiler or microwave. Stir until smooth. Add in extract and mix until combined. Spread over frosting and refrigerate until set.