Chocolate Mint Swirl Cake Recipes

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
• In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
• Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle 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. Store loosely covered in refrigerator.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Steps:

• In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Steps:

• Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
• Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
• Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
• Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
• Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
• When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

Steps:

• 1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour.2- Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth set aside.3- Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter.4- Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate remove pan. Cool completely, about 1 hour.5- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted set aside. Drizzle mint 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. Store covered in refrigerator.Mint Glaze:Mix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 65mg Sodium 320mg Carbohydrate 39g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 4% Iron 8%.Betty's Tip: For a special touch, sprinkle with coarsely chopped chocolate mint candies to make this already-incredible cake even more decadent!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.

Steps:

• 1 Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour. 2 Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth set aside. 3 Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter. 4 Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate remove pan. Cool completely, about 1 hour. 5 Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted set aside. Drizzle mint 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. Store covered in refrigerator.Mint GlazeMix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 65mg Sodium 320mg Carbohydrate 39g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 4% Iron 8%.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; mix with melted chocolate. Stir baking chips and food coloring into remaining plain batter; pour over crust. Top with spoonfuls of chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Steps:

• Heat oven to 325f.
• Lightly grease or spray a 12 cup fluted pan.
• FILLING:.
• In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• CAKE:.
• In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
• Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
• Turn cake upside down onto plate or cooling rack and allow to cool completely.
• GLAZE:.
• In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
• Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
• Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
• TIP:.
• sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.