Chocolate Mint Swirl Cake
Submitted by beacone
A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil’s food cake mix.
YIELD
1 cakePREP
15 minCOOK
50 minREADY
90 minSlice into this bundt cake and you’ll find a surprise: a bright green mint cream cheese ribbon running through the middle of dark, moist devil’s food chocolate.
It starts with a box cake mix (no shame in that game), but the cream cheese filling and double-drizzle glaze take it somewhere special. The minty green glaze gets topped with melted chocolate, then you drag a toothpick through to create those gorgeous swirl patterns.
This is the kind of cake that looks like you spent all afternoon in the kitchen, but really it’s about 15 minutes of hands-on work plus baking time.
Pro Tips
- Grease and flour the bundt pan generously; cream cheese filling loves to stick
- Spoon the cream cheese mixture in a ring over the center of the batter, not too close to the edges, so it stays hidden inside the cake
- Work fast when drizzling the glaze and pulling the toothpick through the chocolate; the glaze sets quickly
- Let the cake cool completely before glazing or the icing will melt right off
Ingredients
Directions
Heat oven to 350℉ (180℃).
Generously grease and flour 12-cup bundt cake pan.
Beat cream cheese in small bowl on high speed until smooth and fluffy.
Beat in granulated sugar, 2 egg yolks, ⅛ teaspoon peppermint extract and 3 drops food color until smooth; reserve.
Beat cake mix, 1⅓ cups water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour half of the batter (about 2½ cups) into pan.
Spoon reserved cream cheese mixture into ring, about 1 inch wide, onto center of batter in pan.
Spoon remaining batter over cream cheese mixture.
Bake 45 to 50 minutes or until toothpick inserted in cake comes out clean.
Cool in pan 5 minutes.
Invert onto wire rack; remove pan.
Cool cake completely.
Heat chocolate chips and shortening until melted and set aside.
Mix powdered sugar, ¼ teaspoon peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2½ teaspoons water to make a thick glaze that can be easily drizzled.
Drizzle powdered sugar glaze over cake; immediately spoon melted chocolate over glaze in ½-inch wide ring.
Working quickly, pull toothpick through chocolate to make swirls.
Refrigerate until serving time.
Refrigerate any remaining cake.
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