Preheat the oven to 350F. Grease and flour a 13x9” baking pan. In mixing bowl, combine sugar, cocoa, 2/3 cup applesauce, cold water, salt and peppermint extract on low speed 30 seconds; beat on high speed until mixture is very smooth, one to two minutes. Put two cups of the sugar mixture into another bowl. Set aside the remaining four cups of sugar mixture to use for frosting. Add the remaining 1/3 cup applesauce and eggs to two cups sugar mixture; beat on medium speed for 30 seconds. Beat on high speed for two minutes until well blended. Combine the flour and baking soda; mix into the sugar mixture just until blended. Slowly add the boiling water, mixing 1 minute more. Spread batter evenly into the prepared pan. Bake in the center of the oven about 35 minutes or until a tester inserted in the cake comes out almost clean. Do not over bake. Cool completely in the pan on a wire rack. Meanwhile mix the chocolate mint chips and the sugar mixture that was set aside; spread over the cake. Cut into squares. 12-15 servings.
