chocolate mint swirl cake

CHOCOLATE MINT SWIRL CAKE

Filling:

2/3 pkg cream cheese, softened

1/4 cup sugar

1 egg

1/8 tsp peppermint extract

3 drops green food coloring

Cake:

1 pkg Betty Crocker supermoist Devil's Food cake mix

1 cup water

1/2 cup butter or margarine, melted

2 eggs

Chocolate and Mint Glaze:

2 Tbsp semi-sweet chocolate chips

1 tsp shortening

1 cup icing sugar

1/4 tsp peppermint extract

3 drops green food coloring

Method:

Heat oven to 325F. Spray fluted tube pan with non-stick spray. 

For the filling, in small bowl beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in the sugar, 1 egg, 1/8 tsp peppermint extract and 3 drops food color until smooth. Set aside.

For the cake, in large bowl beat cake mix, 1 cup water, butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter. Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upsidedown on cooling rack. Remove pan. Cool cake completely, about 1 hour.

For glaze, in 1-quart saucepan heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. (I do this in the microwave.) Mix icing sugar, 1/4 tsp peppermint extract 1 to 2 drops food coloring, corn syrup and enough of the 3 to 4 tsp 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 in refrigerator.

TIP:

Sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent!

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