Chocolate-Mint Swirl Cake (Betty Crocker)

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Nutrition Information
Serving Size: 1 Serving Calories270 (Calories from Fat110), Total Fat12g (Sat. Fat7g, Trans Fat0g), Cholesterol65mg, Sodium310mg, Total Carbohydrate37g (Dietary Fiber0g, Sugars23g), Protein3g ;
% Daily Value*: Vitamin A8%; Vitamin C0%; Calcium6%; Iron8%; Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate;
0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable;
0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 16

Ingredients

  • Filling:
  • 2 packages (3 oz each) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon Gold Medal® all-purpose flour
  • 1 egg
  • 1/8 teaspoon peppermint extract
  • 3 drops green food color
  • Cake:
  • 1 box Betty Crocker® SuperMoist® devil's food cake mix
  • 1/3 cup Gold Medal® all-purpose flour
  • 1 cup water
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • Chocolate:
  • 2 tablespoons semisweet chocolate chips
  • 1 teaspoon shortening
  • Mint Glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1 or 2 drops green food color
  • 1 tablespoon corn syrup
  • 2 to 4 teaspoons water, as needed

Preparation

Step 1

From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is—you guessed it—icing on the cake!

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.

2. In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter. (**see comments below)

3. Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.

4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

Expert Tips
*Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!
*The shortening keeps the melted chocolate chips smooth. Butter and margarine contain more water than shortening, so they can’t be substituted.

Comments from others:
**someone at Betty Crocker needs to fix the directions on this recipe so the filling is added sooner. Probably should read put a third of cake batter in, spoon filling over batter then add rest of batter. I followed the directions as written and my "filling" is the bottom of the cake.
**What I did was poured half of the cake mix into the pan and made a little channel in the middle with a spatula. I used a decorating bag to squirt the filling into the channel then covered it with the second half of the cake mix. it came out just like the picture.

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