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Chocolate Mint Swirl Cake Recipe

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This recipe for Chocolate Mint Swirl Cake, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 23, 2008


2 packages (3 oz) cream cheese, softened
1/4 cup sugar
1 egg
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 eggs

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 325
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.




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