Chocolate Mint Swirl Cake
Yield
1 cakePrep
15 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
sugar
|
|
| 2 | large |
eggs
separated |
|
| ⅛ | teaspoon |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 1 | package |
cake mix, devils food
|
|
| 1 ⅓ | cups |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1 ½ | tablespoons |
chocolate chips
|
|
| 1 | teaspoon |
vegetable shortening
|
*
|
| 1 | cup |
powdered sugar
|
|
| ¼ | teaspoon |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 1 | tablespoon |
light corn syrup
|
|
| 2 ½ | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 0.6 | ml |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 1 | package |
cake mix, devils food
|
|
| 315 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 23 | ml |
chocolate chips
|
|
| 5 | ml |
vegetable shortening
|
*
|
| 237 | ml |
powdered sugar
|
|
| 1.3 | ml |
mint extract
|
*
|
| 3 |
food coloring
green |
*
|
|
| 15 | ml |
light corn syrup
|
|
| 13 | ml |
water
|
|
Directions
Heat oven to 350℉ (180℃).
Generously grease and flour 12-cup bundt cake pan.
Beat cream cheese in small bowl on high speed until smooth and fluffy.
Beat in granulated sugar, 2 egg yolks, ⅛ teaspoon peppermint extract and 3 drops food color until smooth; reserve.
Beat cake mix, 1⅓ cups water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour half of the batter (about 2½ cups) into pan.
Spoon reserved cream cheese mixture into ring, about 1 inch wide, onto center of batter in pan.
Spoon remaining batter over cream cheese mixture.
Bake 45 to 50 minutes or until toothpick inserted in cake comes out clean.
Cool in pan 5 minutes.
Invert onto wire rack; remove pan.
Cool cake completely.
Heat chocolate chips and shortening until melted and set aside.
Mix powdered sugar, ¼ teaspoon peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2½ teaspoons water to make a thick glaze that can be easily drizzled.
Drizzle powdered sugar glaze over cake; immediately spoon melted chocolate over glaze in ½-inch wide ring.
Working quickly, pull toothpick through chocolate to make swirls.
Refrigerate until serving time.
Refrigerate any remaining cake.
