Method:

• Heat oven to 325°F (160°F). Lightly grease or spray with non-stick cooking spray one 12-cup (3 L) fluted tube pan.
• In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 egg, 1/8 tsp (0.5 mL) peppermint extract and 3 drops food color until smooth; set aside.
• In large bowl, beat cake mix, 1 cup (250 mL) 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 upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• In 1-quart (1L) saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.
• Mix icing sugar, 1/4 teaspoon (1 mL) peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons (15-20 mL) water to make a thick glaze that can be easily drizzled. Drizzle over cake.
• Immediately spoon melted chocolate over glaze in 1/2-inch (1 cm) wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.