Best Chocolate Mint Swirl Cake Recipes

CHOCOLATE MINT SWIRL BUNDT CAKE

Steps:

• 1. Preheat oven at 350 degrees. Prepare 12 cup bundt pan with non stick baking spray or grease and flour pan.
• 2. Beat cream cheese in small bowl with electric mixer on high speed until fluffy and smooth. Beat in granulated sugar and 2 egg yolks, 1/8 tsp of peppermint extract, and 3 drops of green food coloring until smooth, set aside.
• 3. Beat cake mix, 1 1/3 cups water, oil, 2 whole eggs and 2 egg whites, in large bowl on low speed about 30 seconds, then on medium speed for 2 minutes.
• 4. Pour half the batter into prepared bundt pan (about 2 1/2 cups). Spoon cream cheese mixture into center of cake batter in pan. Spoon remaining cake batter in bowl over cream cheese mixture.
• 5. Bake 45 to 50 minutes, or until toothpick inserted in cake comes out clean. Cool in pan about 20 minutes. Turn upside down onto wire rack, remove from pan. Cool completely, about 35 minutes.
• 6. Heat chocolate chips and shortening until melted, set aside.Mix powdered sugar and 1/4 tsp peppermint extract , 3 drops green food coloring, the corn syrup and enough water, 2 to2 1/2 tsp to make a thick glaze that can be easily drizzled. Drizzle powdered sugar 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 coveredin refrigerator.

CHOCOLATE MINT SWIRL CAKE

Steps:

• Heat oven to 325f.
• Lightly grease or spray a 12 cup fluted pan.
• FILLING:.
• In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• CAKE:.
• In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
• Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
• Turn cake upside down onto plate or cooling rack and allow to cool completely.
• GLAZE:.
• In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
• Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
• Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
• TIP:.
• sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

CHOCOLATE-MINT SWIRL CAKE

Steps:

• 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%.Betty's Tip: For a special touch, sprinkle with coarsely chopped chocolate mint candies to make this already-incredible cake even more decadent!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE-MINT SWIRL CAKE

Steps:

• 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.
• 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.
• 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.
• 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.