“This recipe is from Betty Crocker. It makes a lovely, yummy, big cake.”
1hr 5mins

Ingredients Nutrition

  • 0.667 (8 ounce) package cream cheese
  • 14 cup sugar
  • CAKE
  • 1 (432 g) packagebetty crocker super moist devil's food cake mix (you may,of course, use your favorite homemade chocolate cake recipe with enough volume to make a 2 l)
  • 1 cup water
  • 12 cup butter or 12 cup margarine, melted
  • 2 eggs
  • 2 tablespoons semi-sweet chocolate chips
  • 1 tablespoon shortening
  • 1 cup icing sugar (powdered sugar)
  • 1 egg
  • 18 teaspoon peppermint extract
  • 3 drops green food coloring
  • 14 teaspoon peppermint extract
  • 2 drops green food coloring
  • 1 tablespoon corn syrup
  • 3 -4 teaspoons water


  1. Heat oven to 325f.
  2. Lightly grease or spray a 12 cup fluted pan.
  3. FILLING:.
  4. In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
  5. CAKE:.
  6. In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
  7. Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
  8. Turn cake upside down onto plate or cooling rack and allow to cool completely.
  9. GLAZE:.
  10. In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
  11. Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
  12. Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
  13. TIP:.
  14. sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

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