Chocolate Mint Bundt Cake

Chocolate Mint Bundt Cake

Filling
6 oz. cream cheese, softened
1/4 C. granulated sugar
1 egg
1/8 t. peppermint extract
3 drops green food color

Cake
1 box devils food cake mix (and ingredients as needed per cake package)


Chocolate and Mint Glaze
Chocolate: 2 T. semisweet chocolate chips, 1 ts. shortening
Mint: 1 C. powdered sugar, 1/4 t. peppermint extract, 2 drops green food color, 1 T. corn syrup, 3-4 t. water

1. heat oven to 325. Grease and flour 12 cup fluted tube cake pan (bundt 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 sugar, egg, peppermint extract and food coloring until smooth; set aside.

2. Heat oven to 375. Make cake mix as per instructions on the package. Pour into pan. Spoon cream cheese filling over batter pulling to outer edge.

3. Bake 42-48 minutes until toothpick inserted comes out clean. Cool in pan for 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 pwd. sugar, mint extract, food color, corn syrup and enough water to make a thick glaze that 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 in refrigerator.