Chocolate Satin Mint Cake

Special occasions call for show-stopping desserts. This decadent cake, filled with a minty cream cheese ribbon, is definitely worth the effort to make.

Ingredients

    Filling
  • 1 package (8 ounces) 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
    Cake
  • 1 package (18.25 ounces) devil's food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
    Glaze & Drizzle
  • 1/3  cup light corn syrup
  • 1/3 cup whipping cream
  • 6 squares (1 ounce each) semi-sweet chocolate for baking (not unsweetened chocolate), finely chopped
  • 2 squares (1 ounce each) white chocolate for baking
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon peppermint extract

Directions

  1. Preheat oven to 325°F. Spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer. For filling, beat cream cheese, sugar, butter and cornstarch in Small Batter Bowl until well blended. Add egg, milk and extract. Mix until smooth; set aside.

  2. For cake, in Classic Batter 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. Bake 55-65 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from edge and center of pan. Invert onto Stackable Cooling Rack. Cool completely. Place rack over Cutting Board covered with Parchment Paper.

  3. For glaze, in (1.5-qt.) Saucepan, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly with Nylon Spiral Whisk. Remove saucepan from heat. Add semi-sweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake using Skinny Scraper. 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.

  4. For drizzle, microwave white chocolate and oil in Small Micro-Cooker® on HIGH 1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract. Drizzle over cake. Refrigerate 15 minutes. Cut into slices using Slice 'N Serve®.

Yield:

  • 16  servings

Nutrients per serving:

Calories 380, Fat 22 g, Sodium 340 mg, Dietary Fiber 3 g

Cook's Tips:

For whipped cream garnish, beat 2/3 cup whipping cream with 2 tablespoons sugar until stiff. Attach open star tip to Easy Accent Decorator®; garnish cake with whipped cream rosettes, edible flowers and fresh mint.

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