8/06/12

Chocolate Mint Cream Cake

Chocolate Mint Cream Cake! Chocolate bundt cake with a creamy mint filling and a chocolate mint glaze and drizzle.

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.


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4 comments:

  1. Ellen B Cookery8/6/12, 4:27 PM

    Oh my word, this recipe looks sinfully delicious!

    ReplyDelete
    Replies
    1. Mandy Rivers8/6/12, 9:02 PM

      Thank you (I'll tell mom too)! It's really worth the effort!

      Delete
  2. Anonymous8/13/12, 9:00 PM

    GOING TO TRY THIS FOR SURE WITH GRAMPS HELP.

    GRANNY

    ReplyDelete
  3. Maureen4/9/15, 2:52 AM

    This is definitely a dream cake! Looks really delicious. It feels like I'm living in a dream when I saw this.

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy

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