Chocolate-Mint Swirl Cake
Chocolate-Mint Swirl Cake
Prep Time: 20 Mins
Yields: 16-24 servings
Ingredients:
Filling
2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon peppermint extract
1 egg
3 drops Betty Crocker® Green Gel Food Color
Cake
1 box Betty Crocker® SuperMoist® Devil's Food Cake Mix
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 tablespoon corn syrup
1/4 teaspoon peppermint extract
1 to 2 drops Betty Crocker® Green Gel Food Color
3 to 4 teaspoons water
Instructions:
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 remaining filling ingredients until smooth; set aside.
2. In large bowl, beat cake ingredients on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling evenly over batter.
3. Bake 42 to 48 minutes or until toothpick inserted near 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.
5. In small bowl, mix mint glaze ingredients, adding just enough water to make a thick glaze that can be easily drizzled. Drizzle glaze 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.