-
1
Grease and flour a bundt cake pan (tube pan, fluted).
-
2
Set oven to preheat to 325F (160C).
-
3
In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy.
-
4
Beat in granulated sugar, 1 egg, 18 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
-
5
In large bowl, beat cake mix, 1 cup water, the butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes.
-
6
Pour into pan.
-
7
Spoon cream cheese filling over batter.
-
8
Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean.
-
9
Cool in pan 15 minutes.
-
10
Turn pan upside down onto cooling rack or heatproof plate; remove pan.
-
11
Cool completely, about 1 hour.
-
12
In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.
-
13
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.
-
14
Drizzle over cake.
-
15
Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring.
-
16
Working quickly, pull toothpick through chocolate to make swirls.
-
17
Refrigerate until serving time.
-
18
Store in refrigerator.
-
19
TIPS
-
20
Sprinkling with coarsely chopped chocolate mint candies makes this already-incredible cake even more decadent!
-
21
The vegetable shortening keeps the melted chocolate chips smooth.
-
22
Butter and margarine contain more water than shortening, so they cannot be substituted.
