In the same bowl as the eggs, mix in the creamer, oil and peppermint extract.
Mix the wet ingredients into the dry ingredients and blend well.
Stir in the boiling water and mix until well blended.
Pour into a well greased Bundt pan.
Bake at 350* for 45 minutes or until center tests done with a toothpick
Let cake cool
For The Frosting
Blend together the softened butter until smooth.
Add in the powdered sugar, a little at a time until well blended.
Add in the creamer or milk and peppermint extract until frosting is smooth.
When cake has cooled, frost the top of the cake.
Sprinkle with chopped Peppermint Hershey's Kisses.
Serve.
Notes
To turn the cake out of the Bundt pan, use a knife to loosen the edges after cake has cooled 10-15 minutes. Turn the cake over carefully and the cake should slide out of the pan. Let the cake finish cooling on a cooling rack.