Chocolate Satin Mint Cake

So, what should one do with one's time? Read a book, talk to family and friends ... bake a cake. Here is an extremely yummy cake you can make for or with your family.

Chocolate Satin Mint Cake

Start off by preheating the oven to 325^oF

THE FILLING

 You’ll need cream cheese, sugar, butter or margarine, cornstarch, eggs, milk, and peppermint extract.

Add one 8oz package of softened cream cheese.

 

¼ cup Sugar

2 tablespoons butter (or margarine) softened

 

And 1 tablespoon cornstarch

And beat it.

 Next, add 1 egg

And 3/4 teaspoon Peppermint Extract

Two tablespoons milk

 

 And beat it.

Now set that aside while we prepare the batter.

THE CAKE

You'll need 1 18.4 oz package of cake mix of your choice (the recipe calls for Devil's Food Cake but I used Triple Chocolate Fudge), water, vegetable oil, and some eggs. You'll also need a Bundt pan and some non-stick cooking spray.

Start by prepping your pan;

Put the cake mix in a batter bowl (a mixer would probably work best if you have one; I decided that I would beat it by hand. Unless you wish for some sore arms, I would use some kind of mixer).

 

Next add 1 cup water

1/3 cup vegetable oil

And three eggs.

Mix according to packaging directions (like I said before; if it calls for a mixer; use a mixer).

Put two cups of batter in the bottom of your Bundt Pan.

 

Put the filling we made earlier evenly on top of that.

 

Then SLOWLY and carefully pour the remaining cake mix on top.

 

Bake at 325 for 55-65 minutes or until a cake tester/fork comes out clean.

After it cools loosen the cake in the pan and invert onto a cooling rack.

Remove pan and let cool.

THE GLAZE AND DRIZZLE

You'll need light corn syrup, whipping cream, semisweet baking chocolate (the squares, not chips), white baking chocolate (also squares), vegetable oil, and some peppermint extract.

Put 1/3 cup light corn syrup in a medium sized saucepan.

 Add 1/3 cup whipping cream.

 Bring to a simmer over medium heat stirring constantly with a nylon whisk.

Remove the saucepan from the heat. Now you need six squares semi-sweet baking chocolate (one ounce each). You are should chop your chocolate first, it will melt much better.

Stir the chocolate into the cream and syrup until melted.

Spread 2/3 cup glaze over cooled cake, and put into the freezer for about five minutes, or until the glaze is almost set. Pour the remaining glaze over the top of the cake and let set in fridge for an hour.

For the Drizzle get two ounces of white chocolate baking squares

And two teaspoons cooking oil.

 Put in the microwave for a minute and a half stirring every ten seconds.

Drizzle over cake and and place in refrigerator for 15 minutes.

Cut and enjoy;

     Leaping Lizard

Recipe from Pampered Chef© Stoneware Sensations cookbook.