Pasadena Star News/April 21, 2004

Chocolate-Mint Swirl Cake
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cake N/A N/A 272 N/A 13gm 301mg 38gm 301gm 56mg


INGREDIENTS:
2 (3-ounce) packages cream cheese, softened 1/4 cup granulated sugar 3 eggs
1/8 teaspoon peppermint extract 3 drops green food color 1 (18.25-ounce) package devil's food cake mix
1 cup water 1/2 cup butter or margarine, melted 1-1/2 tablespoons semisweet chocolate chips
1 teaspoon shortening Mint Glaze



1 Generously grease a 12-cup bundt cake pan with shortening; lightly flour. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, peppermint extract and food color until smooth; set aside.
2 Beat cake mix, water, butter and remaining 2 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter. Bake in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate; remove pan. Cool completely, about 1 hour.
3 Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is 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.
4 MINT GLAZE: Mix 1 cup powdered sugar, 1/4 teaspoon peppermint extract, 3 drops green food color, 1 tablespoon corn syrup and 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.

Back