Chocolate-Mint Switl Cake: The Best Chocolate-Mint Switl Cake Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Chocolate-Mint Switl Cake

Serves: 16

Prep: 20 min Bake: 52 min Cool: 1 hr 10 min
16 TO 24 SERVINGS

Print this Recipe

   2 (3-ounce) packages cream cheese softened
   1/4 cup granulated sugar
   1 egg
   1/8 teaspoon peppermint extract
   3 drops green food coloring
   1 package Betty Crocker SuperMoist devil's food cake mix
   1 cup water
   1/2 cup butter, or margarine melted
   2 eggs
   1 1/2 tablespoons semisweet chocolate chips
   1 teaspoon shortening
   Mint Glaze:
   1 cup powdered sugar
   1/4 teaspoon peppermint extract
   3 drops green food coloring
   1 tablespoon corn syrup
   3 to 4 teaspoons water

Get 150 more recipes like this for ONLY $1

Chocolate-Mint Switl Cake is from the Cook'n with Cake Mixes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1 Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2 Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth; set aside.
3 Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter.
4 Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate; remove pan. Cool completely,
about 1 hour.
5 Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted; set aside. Drizzle mint glaze 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. Store covered in refrigerator.

Mint Glaze:
Mix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.

1 Serving: Calories 285 (Calories from Fat 115); Fat 13g (Saturated 7g); Cholesterol 65mg; Sodium 320mg; Carbohydrate 39g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 8%.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us