Chocolate Mint Cream Cake

View photos and entire recipe article HERE
Recipe by South Your Mouth

Chocolate Mint Cream Cake
Filling:
8 ounces cream cheese, softened
¼ cup sugar
2 tablespoons butter, softened
1 tablespoon cornstarch
1 egg
2 tablespoons milk
¾ teaspoon peppermint extract

Cake:
1 chocolate cake mix
1 cup water
⅓ cup vegetable oil
3 eggs

Glaze & Drizzle*:
⅓ cup light corn syrup
⅓ cup whipping cream
6 oz. semi-sweet baking chocolate, chopped
2 oz. white baking chocolate, chopped
1 teaspoon vegetable oil
¼ teaspoon peppermint extract

Beat filling ingredients until smooth and set aside.

Combine cake ingredients and mix according to package directions. Spread 2 cups cake batter into greased and floured bundt pan. Spread filling on top. Pour in remaining cake batter.

Bake at 325 degrees for 50-55 minutes or until cake tester comes out clean. Cool 10 minutes in pan, then cool completely on cooling rack or serving plate.

Bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly. Add semi-sweet chocolate and stir until smooth. Drizzle glaze over cake. Refrigerate for 15-20 minutes before adding drizzle.

Microwave then stir white chocolate and oil at 30-second intervals until smooth and melted. Stir in extract. Drizzle over cake. Refrigerate for 15-20 minutes.

Remove cake from refrigerator and store at room temperature until ready to serve.

*When I look at this recipe, I’m daunted by the steps and ingredients for the glaze and drizzle.  I think if I ever cook this myself, I’ll omit the Glaze & Drizzle all together and instead do this…

Alternate recipe to replace Glaze & Drizzle
¾ can chocolate frosting
¼ teaspoon peppermint extract

Combine chocolate frosting and mint extract in a microwave safe bowl and stir well.  Microwave then stir at 20-second intervals until frosting is thin enough to drizzle over cake.  Drizzle frosting over cake. Refrigerate for 15-20 minutes.

Remove cake from refrigerator and store at room temperature until ready to serve.

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