Chocolate: Chocolate-Mint Swirl Cake
Source of Recipe
Evelyn
List of Ingredients
2 pkgs.(3 oz. each) cream cheese, softened
1/4 cup sugar
1 egg
1/8 tea. peppermint extract
3 drops green food color
1 pkg. Betty Crocker Super Moist Devil's food cake mix
1 cup water
1/2 cup butter or margarine, melted
2 eggs
1 1/2 tbls.semisweet chocolate chips
1 tea. shortening
Mint glaze:
1 cup powered sugar
1/4 tea. peppermint extract
3 drops food color
1 tbls. corn syrup
3 to 4 tea. water
Recipe
1. Heat oven to 350*. Generously grease 12 cup bundt cake pan with shortening; lightly flour.
2. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth; set aside.
3. Beat cake mix, butter and 2 eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter.
4. Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. Turn pan upside down on to wire rack or heatproof plate; remove pan. Cool completely, about 1 hour.
5. Heat chocolate chips and shortening in 1 quart saucepan over low heat, stirring frequently, until chocolate in melted, set aside. Drizzle mint 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. Store covered in refrigerator.
Mint Glaze:
Mix powered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.
TIP: For a special touch, sprinkle coarsely with chopped chocolate mint candies to make this already incredible cake even more decadent...
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