Chocolate-Mint Swirl Cake

Chocolate-Mint Swirl Cake

From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is—you guessed it—icing on the cake!

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

16

servings

Filling
2
packages (3 oz each) cream cheese, softened
1/4
cup granulated sugar
1
tablespoon Gold Medal® all-purpose flour
1
egg
1/8
teaspoon peppermint extract
3
drops green food color
Cake
1
box Betty Crocker® SuperMoist® devil's food cake mix
1/3
cup Gold Medal® all-purpose flour
1
cup water
1/2
cup butter or margarine, melted
2
eggs
Chocolate and Mint Glaze
2
tablespoons semisweet chocolate chips
1
teaspoon shortening
1
cup powdered sugar
1/4
teaspoon peppermint extract
1
or 2 drops green food color
1
tablespoon corn syrup
3
to 4 teaspoons water
  1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
  2. In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
  3. Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
  4. 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 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle 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 time. Store loosely covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!
The shortening keeps the melted chocolate chips smooth. Butter and margarine contain more water than shortening, so they can’t be substituted.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 310mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 23g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.