August 6, 2012

Chocolate Mint Cream Cake

The day we fried fish, I invited Mom over to eat with us.  Because we Southerners don’t go anywhere without bringing food, she brought this cake. The recipe copy she had indicated this was a Pampered Chef recipe, though my search of their website found no such recipe.

I don’t know who to credit for the recipe, but I’ll credit Mom for this photo because she cooked the cake.  And it was ta die for!

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.

PRINTABLE RECIPE

*When I look at this recipe, I’m daunted by the steps and ingredients for the glaze and drizzle.  I think if I ever cook this myself, I’ll omit the Glaze & Drizzle all together and instead do this…

Alternate recipe to replace Glaze & Drizzle
¾ can chocolate frosting
¼ teaspoon peppermint extract

Combine chocolate frosting and mint extract in a microwave safe bowl and stir well.  Microwave then stir at 20-second intervals until frosting is thin enough to drizzle over cake.  Drizzle frosting over cake. Refrigerate for 15-20 minutes.

Remove cake from refrigerator and store at room temperature until ready to serve.

PRINTABLE RECIPE


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3 comments:

  1. Oh my word, this recipe looks sinfully delicious!

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

      Delete
  2. GOING TO TRY THIS FOR SURE WITH GRAMPS HELP.

    GRANNY

    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. 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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