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