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Chocolate Satin Mint Cake

Recipe Ingredients


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons butter or margarine, softened
  • 1 tablespoon cornstarch
  • 1 egg
  • 2 tablespoons milk
  • 3/4 teaspoon peppermint extract


  • 1 (18.25 ounce) box devil's food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs

Glaze and Drizzle

  • 1/3 cup light corn syrup
  • 1/3 cup whipping cream
  • 6 (1 ounce) squares semisweet baking chocolate, finely chopped
  • 2 (1 ounce) squares white baking chocolate
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon peppermint extract


  1. Heat oven to 325 degrees F. Spray a Bundt pan with nonstick cooking spray.
  2. For filling, beat cream cheese, sugar, butter and cornstarch in small bowl until well blended. Add egg, milk and extract. Mix until smooth; set aside.
  3. For cake, in bowl, combine cake mix, water, oil and eggs; mix according to package directions. Spread 2 cups cake batter evenly in pan. Spread evenly with filling. Slowly pour remaining cake batter over filling.
  4. Bake for 55-65 minutes or until a wooden pick inserted near center comes out clean.
  5. Cool in pan for 10 minutes.
  6. Loosen cake from edge and center of pan. Invert onto cooling rack. Place rack over cutting board covered with parchment paper. Cool completely.
  7. For glaze, in small (1 1/2-quart) saucepan, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly with whisk. Remove saucepan from heat. Add semisweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake using Skinny Scraper.
  8. Freeze cake 5 minutes or until glaze is almost set. Meanwhile, keep remaining glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving platter. Refrigerate until glaze is firm, about 1 hour.
  9. For drizzle, microwave white chocolate and oil in small microwaveable bowl on HIGH for 1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract. Drizzle over cake. Refrigerate for 15 minutes.
  10. Cut into slices.

Yield: 16 servings

Per Serving: 704 Calories; 23g Fat (28.1% calories from fat); 11g Protein; 120g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 551mg Sodium

Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 3 1/2 Other Carbohydrates


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