Heat oven to 350º. Make the cake with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.

Poke the top of the warm cake every 1/4 inch with the handle of wooden spoon. In a Medium bowl, beat the filling ingredients with wire whisk about 2 minutes.

Immediately pour the filling evenly into holes in the cake. Cover loosely and refrigerate about 2 hours until chilled.

Place the sugar, butter and milk in a medium-size saucepan over medium heat.

Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.

Stir in the chocolate chips, and continue to stir until the chocolate has melted. Cool 10 minutes. Stir in the peppermint extract.

Pour/spread the frosting over the cake top while still warm. (frosting will firm as it cools). Chill at least 30 minutes and store in the refrigerator.

Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.