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Chocolate - Mint Swirl Cake

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 16
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This rich, decadent cake combines two favorite flavors. The minty glaze is—you guessed it—icing on the cake!
Created Aug 7, 2009
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Ingredients

  • 2/3 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) granulated sugar
  • 1 egg
  • 1/8 tsp (0.5 mL) peppermint extract
  • 3 drops green food colouring
  • 1 pkg (510 g) Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) butter or margarine, melted
  • 3 eggs
  • 2 tbsp (25 mL) semi-sweet chocolate chips
  • 1 tsp (5 mL) shortening
  • 1 cup (250 mL) icing sugar
  • 1/4 tsp (1 mL) peppermint extract
  • 1 or 2 drops green food colouring
  • 1 tbsp (15 mL) corn syrup
  • 3-4 tsp (15-20 mL) water

Steps

  •  
    1
    Heat oven to 325°F (160°F). Lightly grease or spray with non-stick cooking spray one 12-cup (3 L) fluted tube pan.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes.
  •  
    5
    Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  •  
    6
    In 1-quart (1L) saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.
  •  
    7
    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.
  •  
    8
    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.

Expert Tips

  • Tip 1
    Tip: Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!

Nutrition Information

No nutrition information available for this recipe
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