July 20, 2010

Mint Chocolate Swirl Cake

2 packages (3 oz each) cream cheese, softened
¼ cup granulated sugar
1 egg
1/8 teaspoon peppermint extract
3 drops green food color

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
½ cup butter or margarine, melted
2 eggs

Chocolate and Mint Glaze
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
¼ teaspoon peppermint extract
1or 2 drops green food color
1 tablespoon corn syrup
3 to 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. (High Altitude (3500-6500 ft): Heat oven to 375°F. Add 2 T flour to mix, increase water to 1 ½ cups. Increase 2 eggs to 3. Decrease butter to ¼ cups. Beat on low for 30 seconds, then on medium for 4 minutes. )

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 pulling to outer edge.
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.

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