16 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 30 Minutes
1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan; lightly flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, ⅛ teaspoon peppermint extract and 3 drops food color until smooth; set aside.
2 In large bowl, beat cake mix, ⅓ cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
3 Bake 44 to 52 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
4 In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. In small bowl, mix powdered sugar, ¼ teaspoon peppermint extract, 1 or 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.
5 Drizzle over cake. Immediately spoon melted chocolate over glaze in ½-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
1 Serving: Calories 270; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 65mg; Sodium 310mg; Total Carbohydrate 37g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
Simple Sparkle Sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent!