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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!

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( 81 Ratings)

81 Ratings

5 Stars 57%

4 Stars 19%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 24 )

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Prep Time 20 min
Total Time 2 hr 30 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 310mg; 310%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 8%;

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.

REVIEWS & COMMENTS

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1 - 3 of 24 Reviews View All

Posted 3/31/2013 7:21:33 AM REPORT ABUSE mmeryder said:

Rating:

I think someone at Betty Crocker needs to fix the directions on this recipe so the filling is added sooner. Probably should read put a third of cake batter in, spoon filling over batter then add rest of batter. I followed the directions as written and my "filling" is the bottom of the cake.

This reply was: Helpful Inspiring

Posted 3/22/2013 12:33:16 PM REPORT ABUSE alysonlynn said:

Rating:

This cake came out really gorgeous, except my mint glaze was too thin. I wish it had been thicker (should have just put in more powdered sugar). I added a LOT more mint and green food coloring. If you go by the instructions, you'll be disappointed. I added at least 3 more drops each time than they suggested. I also used a different brand's cake mix and because of the added butter, it still came out ridiculously moist. Seriously, this is a great cake. It's time-consuming, so don't just think it will be a quick little project. It's SO worth it. I brought it to work and it was gone within a day.

This reply was: Helpful Inspiring