Chocolate Mint Bundt Cake
3 oz. cream cheese, softened
2 T sugar
1/8 t peppermint extract
3 drops green food color
1 pkg Devil’s food cake mix
1 1/3 c water
1/2 c vegetableoil
2 eggs, separated
2 whole eggs

1 c powdered sugar
¼ t peppermint extract
3 drops green food color
1 T corn syrup
2 ½ t water

1 t vegetable shortening
1 ½ T milk chocolate chips
1/2 t paraffin
Preheat oven to 350F. Generously grease and flour 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 t peppermint extract and 3 drops food color until smooth. Set aside.

Using an electric mixer, blend cake mix, water, 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 ½ c) into bundt pan. Spoon cream cheese mixture about an inch wide in the center of cake batter. Spoon remaining chocolate cake batter over top. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Invert onto wire rack, remove pan. Cool cake completely.

Mix powdered sugar, ¼ t peppermint extract, food color, corn syrup and enough of the 2 to 2 ½ t water to make a glaze that can be easily drizzled.

Heat chocolate chips, wax and shortening until melted and set aside.

Drizzle glaze over cake. Immediately spoon melted chocolate topping mixture over glaze in ½-inch ring in a criss-cross pattern (or whatever pattern you want). Refrigerate until serving time.