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
8 ounces cream cheese, softened
¼ cup sugar
2 tablespoons butter, softened
1 tablespoon cornstarch
2 tablespoons milk
¾ teaspoon peppermint extract
1 chocolate cake mix
1 cup water
⅓ cup vegetable oil
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.