Chocolate-Mint Swirl Cake

By newbaucher

For a special touch, sprinkle with coarsely chopped chocolate mint candies to make this already-incredible cake even more decadent.

Ingredients

• Mint Glaze:
• 2 packages (3 oz each) cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 1/8 teaspon peppermint extract
• 3 drops green food color
• 1 package Betty Crocker SuperMoist devil’s food cake mix
• 1 cup water
• ½ cup butter or margarine, melted
• 2 eggs
• 1 ½ Tbls. semisweet chocolate chips
• 1 tsp shortening
• Mint Glaze (below)
• 1 cup powdered sugar
• ¼ tsp peppermint extract
• 3 drops green food color
• 1 Tbls. corn syrup
• 3 to 4 tsp water

Details

Servings 16

Preparation

Step 1

Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth; set aside. Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter. Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate; remove pan. Cool completely, about 1 hour.
Heat chocolate chips and shortening in 1-qt. saucepan over low heat, stirring frequently, until chocolate is melted; set aside. Drizzle ming glaze over cake. Immediately spoon melted chocolate over glaze in 1/2 –in wide ring. Working quickly, putll toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.