Chocolate Satin Mint Cake

Special occasions call for show-stopping desserts. This decadent cake, filled with a minty cream cheese ribbon, is definitely worth the effort to make.
Photo by Susan G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Filling:

  • 1

    pkg (8 oz) cream cheese, softened

  • 1/4

    cup sugar

  • 2

    Tbsp butter or margarine, softened

  • 1

    Tbsp cornstarch

  • 1

    egg

  • 2

    Tbsp milk

  • 3/4

    tsp peppermint extract

  • Cake:

  • 1

    pkg devil's food cake mix

  • 1

    cup water

  • 1/3

    cup vegetable oil

  • 3

    eggs

  • Glaze & Drizzle:

  • 1/3

    cup light corn syrup

  • 1/3

    cup whipping cream

  • 6

    squares (1 oz each) semi-sweet chocolate for baking (not unsweetened chocolate), finely chopped

  • 2

    squares (1 oz each) white chocolate for baking

  • 2

    tsp vegetable oil

  • 1/4

    tsp peppermint extract

Directions

Preheat oven to 325 degrees. Spray bundt pan with nonstick cooking spray. For filling, beat cream cheese, sugar, butter and cornstarch in medium bowl until well blended. Add egg, milk and extract. Mix until smooth; set aside. For cake, combine cake mix, water, oil and eggs in large bowl; mix according to package directions. Spread 2 cups cake batter evenly in pan. Spread evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen cake from edge and center of pan. Invert onto wire rack. Cool completely. Place rack over cutting board covered with waxed paper. For glaze, in medium saucepan bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly. Remove saucepan from heat. Add semi-sweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake. Freeze cake 5 minutes, until glaze is almost set. Meanwhile, keep remaining glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving platter. Refrigerate until glaze is firm, about 2 hour. For drizzle, microwave white chocolate and oil on high for 1 minute and 30 seconds or until mixture is smotth when stirred. Stir extract. Drizzle over cake. Refrigerate 15 minutes. Cut into slices and serve.

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