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Gingerbread
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Chocolate Mint Swirl Cake
1 package (3 ounces) cream cheese, softened
2 tablespoons granulated sugar
2 eggs, separated
1/8 teaspoon peppermint extract
3 drops green food color
1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
2 eggs
1 1/2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
3 drops green food color
1 tablespoon corn syrup
2 to 2 1/2 teaspoons water
Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan. Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 2 egg yolks, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
Beat cake mix, 1 1/3 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 2 1/2 cups) into pan. Spoon 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 20 minutes. Turn upside down onto wire rack; remove pan. Cool completely, about 35 minutes.
Heat chocolate chips and shortening until melted; set aside. Mix powdered sugar, 1/4 teaspoon peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2 1/2 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 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.
 Always Kiss The Cook
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