Chocolate Mint Swirl Cake - cooking recipe

Ingredients

FILLING
0.667 (8 ounce) package cream cheese
1/4 cup sugar
CAKE
1 (432 g) package betty crocker super moist devil's food cake mix (you may,of course, use your favorite homemade chocolate cake recipe with enough volume to make a 2 l)
1 cup water
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
CHOCOLATE-MINT GLAZE
2 tablespoons semi-sweet chocolate chips
1 tablespoon shortening
1 cup icing sugar (powdered sugar)
1 egg
1/8 teaspoon peppermint extract
3 drops green food coloring
1/4 teaspoon peppermint extract
2 drops green food coloring
1 tablespoon corn syrup
3 -4 teaspoons water

Preparation

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.