2 packages (3 oz) cream cheese, softened
1/4 cup sugar
1/8 teaspoon peppermint extract
3 drops green food coloring
1 box devil's food cake mix
1 cup water
1/2 cup butter, melted
2 tablespoons chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 drop green food coloring
1 tablespoon corn syrup
3-4 teaspoons water
Heat oven to 325º
Grease and flour 12 cup Bundt pan.
In small bowl, beat cream cheese until smooth. Beat in sugar, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
In large bowl, beat cake mix, 1 cup water, butter and 2 eggs; pour into pan. Spoon cream cheese mixture over batter.
Bake 42-48 minutes. Cool in pan 15 minutes. Turn pan upside down onto cooling rack and remove pan. Cool completely about 1 hour.
In 1 quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted. Set aside.
For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 drop food color, corn syrup and enough water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2 wide ring. Working quickly, pull toothpick through chocolate to make swirls.
Refrigerate until serving time.