Chocolate Mint Bundt Cake
rec.food.cooking/Jill McQuown/2003

3 oz. cream cheese, softened
2 Tbsp. sugar
2 eggs, separated
1/8 tsp. Peppermint extract
3 drops green food color
1 pkg. devil's food cake mix
1 1/3 cups water
1/2 cup oil
2 eggs, separated
2 whole eggs

Glaze:
1 cup powdered sugar
1/4 tsp. peppermint extract
3 drops green food color
1 Tbsp. corn syrup
2 1/2 tsp. water

Topping:
1 tsp. vegetable shortening
1 1/2 Tbsp. milk chocolate chips

Preheat oven to 350F degrees. Generously grease and flour a large bundt cake pan.

Beat cream cheese in medium bowl with a hand mixer on high speed until smooth and fluffy. Beat in sugar, 2 egg yolks, 1/8 tsp. peppermint extract and 3 drops food color until smooth. Set aside.

Using an electric mixer, blend cake mix, 1 1/3 cups water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed for 30 seconds. Beat on medium speed 2 minutes.

Pour half of the batter (about 2 1/2 cups) into the bundt pan. Spoon cream cheese mixture about inch wide in the center of cake batter. Spoon remaining chocolate cake batter over the top.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Invert onto wire rack; remove pan. Cool cake completely.

Glaze:
Mix powdered sugar, 1/4 tsp. peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2 1/2 tsp. water to make a glaze that can be easily drizzled.

Topping:
Heat chocolate chips and shortening until melted and set aside.

Drizzle powdered sugar glaze over cake; immediately spoon melted chocolate topping mixture over glaze in 1/2-inch wide ring in a criss-cross pattern. Refrigerate until serving time.

Decorate with a couple of fresh mint leaves and chocolate curls if desired.