In a large bowl, prepare the cake mix according to package directions. Set aside.

In a medium bowl, mix together the 8-oz block of cream cheese, sugar and egg white. Mix with an electric mixer on medium for 1-2 minutes or until combined and smooth.

Pour half of the chocolate cake batter into the prepared baking dish and spread evenly. Drop spoonfuls of the the cream cheese mixture over the batter in the baking dish. Using the back of the spoon, swirl the cream cheese mixture all over the top of the cake batter.

Bake for 38-40 minutes or until a tooth-pick inserted in center of cake comes out clean. Allow the cake to cool completely before frosting.

In a medium bowl, mix the cream cheese and butter on medium until the mixture is smooth. Gradually add in the powdered sugar. Once the powdered sugar has been completely combined, mix in the vanilla and peppermint extracts. Add the mil, until smooth and has a spreadable consistency. You may need to add more or less milk, but usually 1 1/2 T is the perfect amount of milk.