3 oz Cream cheese; softened
2 tb Sugar
2 Eggs; separated
1/8 ts Peppermint extract
3 dr Green food color
1 pk Devil’s food cake mix
1 1/3 c Oil
2 Eggs
1 1/2 tb Chocolate chips
1 ts Shortening
1 c Powdered sugar
1/4 ts Peppermint extract
3 dr Green food color
1 tb Corn syrup
2 1/2 ts Water
Heat oven to 350. 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, 1/8 t peppermint extract and 3 drops food color until smooth; reserve. Beat cake mix, 1-1/3 c 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 c) 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, 1/4 t peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2-1/2 t 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 time. Refrigerate any remaining cake. Source Debbie Nichols —–