Chocolate-Mint Swirl Cake This rich, decadent cake combines two favorite flavors. The minty glaze isâ"you guessed itâ"icing on the cake! Prep Time:20 min Start to Finish:2 hr 30 min Makes:16 to 24 servings Filling2packages (3 oz each) cream cheese, softened1/4cup granulated sugar1egg1/8teaspoon peppermint extract3drops green food colorCake1box Betty Crocker® SuperMoist® devil*s food cake mix1cup water1/2cup butter or margarine, melted2eggsChocolate and Mint Glaze2tablespoons semisweet chocolate chips1teaspoon shortening1cup powdered sugar1/4teaspoon peppermint extract1or 2 drops green food color1tablespoon corn syrup3to 4 teaspoons water 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 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside. 2.In large bowl, beat cake mix, 1 cup water, the butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.3.Bake 42 to 48 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 of the 3 to 4 teaspoons 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. High Altitude (3500-6500 ft): Heat oven to 350°F. Nutrition Information 1 Serving: Calories 290 ( Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 39 g (Dietary Fiber 0g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Special Touch Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!Success The shortening keeps the melted chocolate chips smooth. Butter and margarine contain more water than shortening, so they can't be substituted.
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