Cream Cheese Filled Chocolate Mint Cake
An easy chocolate mint cake using box cake mix for quick and easy preparation. 29
Ingredients
| Filling | |||
| 8 | ounces |
cream cheese (reduced-fat)
|
* |
| ⅓ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
mint extract
|
* |
| Batter | |||
| 18 | ounces |
cake mix, devils food
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
milk
or water |
|
| ⅓ | cup |
cocoa powder
unsweetened (x) |
|
| 3 | large |
eggs
|
|
| 1 | cup |
mini chocolate chips
|
* |
| Frosting | |||
| 12 | ounces |
vanilla frosting
canned, whipped |
|
| 1 | teaspoon |
mint extract
|
* |
| 6 | drops |
food coloring
green |
* |
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.
Nutrition Facts
Serving Size 76g (2.7 oz)
