Cream Cheese Filled Chocolate Mint Cake

Directions

Preheat oven to 350°F.

Coat a 13 x 9-in. baking pan with nonstick spray.

Line bottom with wax paper letting paper extend about 2 in. above pan along sides.

Filling:

Mix ingredients in a medium bowl until smooth. Set aside.

Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened.

On medium speed beat 2 minutes. Stir in mini-chips. Spread 2 cups in prepared pan.

Spoon Filling over batter; carefully spread evenly. Spoon dollops of remaining batter close together on top.

Bake for 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached.

Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.

Frosting:

Whisk frosting and mint extract in a bowl. Remove ⅔ cup to another bowl; tint green.

Spoon each into a quart or litre sized zipper bag.

Snip tip off a corner of each bag. Pipe white, then green diagonal lines on cake.

Can be completed up to 2 days ahead and refrigerated loosely covered.