Peppermint Cookies and Cream Sheet Cake

Instructions

For Cake:
Bring 1 cup butter and 1 cup water to a boil in a large saucepan and remove from heat.
Mix together flour, baking soda, salt, and sugar in a bowl.
Mix together beaten eggs, buttermilk and extracts in another bowl.
Alternating flour mixture and buttermilk mixture, whisk into the saucepan with butter and water until all ingredients are combined.
Pour into a 11x16 greased and floured sheet cake pan.
Sprinkle chopped Oreo cookies and mini chocolate chips over cake.
Bake at 375 degrees for 20 - 22 minutes or until a toothpick inserted in the middle comes out clean.
Cool in the pan on a wire rack.

For Frosting:
Place butter and buttermilk in saucepan and heat over medium to low heat until butter is melted.
This will look curdled but that is ok.
When butter is melted, whisk until butter mixture no longer looks curdled.
Let this cool until it is room temperature. Do not place in refrigerator to cool.
When it's room temperature, add extracts then incorporate powdered sugar into butter mixture 1 cup at a time.
Add 1 TBL milk at a time as it becomes too thick until all the powdered sugar is incorporated and it is a spreading consistency.
Spread over cooled cake and sprinkle with chopped cookies, peppermint chips and chocolate chips.