Ingredients: |
Ingredients: Filling:
1 package (8 ounces0 cream cheese, softened
1/4 cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 egg
2 tablespoons milk
3/4 tsp. peppermint extract
Cake:
1 package devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
Glaze and Drizzle:
1/3 cup light corn syrup
1/3 cup whipping cream
6 squares (1 ounce each) semi-sweet chocolate, finely chopped
2 squares (1 ounces each) white chocolate
2 tsp. vegetable oil
1/4 tsp. peppermint extract
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Directions: |
Directions:Preheat oven to 325º. For filling, beat cream cheese, sugar, butter and cornstarch until well blended. Add egg, milk and extract. Mix until smooth; set aside. For cake, combine cake mix, water, oil and eggs; mix according to package directions. Spread 2 cups cake batter evenly in bundt cake pan. Spread evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65 minutes or until fork comes out clean. Cool in pan for 10 minutes then loosen sides of cake from edge and invert to cooling rack.
For glaze, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly. Remove from heat. Add semi-sweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake. Freeze cake 5 minutes until glaze is almost set. Meanwhile, keep remaining glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving platter. Refrigerate until glaze is firm, about 1 hours. For drizzle, microwave white chocolate and oil on high 1 minute or until mixture is smooth. Stir in extract. Drizzle over cake. Refrigerate 15 minutes. Then serve. |
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