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1
Heat oven to 325f.
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2
Lightly grease or spray a 12 cup fluted pan.
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3
FILLING:
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4
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.
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5
CAKE:
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6
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.
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7
Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
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8
Turn cake upside down onto plate or cooling rack and allow to cool completely.
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9
GLAZE:
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10
In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
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11
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.
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12
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.
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13
TIP:
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14
sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.
