Chocolate Mint Cream Cake

[Shoshanna]

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.
*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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