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2 packages cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon peppermint extract
3 drops green food coloring
1 package Betty Crocker SuperMoist devil's food cake mix
1 cup water
1/2 cup butter, or margarine
2 eggs
1 1/2 tablespoons semisweet chocolate chips
1 teaspoon vegetable shortening
Mint Glaze:
Mix powdered 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.
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, water, butter and 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.
4. Bake 48 to 52 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.
5. 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.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons
all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase
2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds,
then beat on medium speed 2 minutes. After spooning cream cheese mixture
over batter, gently pull knife through mixture and batter for swirl design.
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