Chocolate Mint Swirl Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 0.667 (8 ounce) package cream cheese
• 1/4 cup sugar
• 1 (432 g) package betty crocker super moist devil's food cake mix (you may,of course, use your favorite homemade chocolate cake recipe with enough volume to make a 2 l)
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 eggs
• 2 tablespoons semi-sweet chocolate chips
• 1 tablespoon shortening
• 1 cup icing sugar (powdered sugar)
• 1 egg
• 1/8 teaspoon peppermint extract
• 3 drops green food coloring
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1 tablespoon corn syrup
• 3 -4 teaspoons water

Recipe

• 1 heat oven to 325f.
• 2 lightly grease or spray a 12 cup fluted pan.
• 3 filling:.
• 4 in a small bowl beat cream cheese with mixer on high until smooth and fluffy. beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• 5 cake:.
• 6 in lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes pour into pan and spoon the cream cheese filling over the batter.
• 7 bake 42-48 mins until a toothpick comes out clean. cool in pan for 15 minutes.
• 8 turn cake upside down onto plate or cooling rack and allow to cool completely.
• 9 glaze:.
• 10 in 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. set aside.
• 11 mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. drizzle over cake.
• 12 immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. working quickly pull a toothpick through chocolate to make swirls. chill until serving time and refrigerate leftovers.
• 13 tip:.
• 14 sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.