Chocolate Satin Mint Cake
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
2 tablespoons milk
3/4 teaspoon peppermint extract
1 package (18.25 ounces) devil's food cake mix
1 cup water
1/3 cup vegetable oil
Glaze & Drizzle
1/3 cup light corn syrup
1/3 cup whipping cream
6 squares (1 ounce each) semi-sweet chocolate for baking (not unsweetened
chocolate), finely chopped
2 squares (1 ounce each) white chocolate for baking
2 teaspoons vegetable oil
1/4 teaspoon peppermint extract
1. Preheat oven to 325°F. Spray Stoneware Fluted Pan with nonstick cooking
spray. For filling, beat cream cheese, sugar, butter and cornstarch in Small
Batter Bowl until well blended. Add egg, milk and extract. Mix until smooth; set
2. For cake, in Classic Batter Bowl, combine cake mix, water, oil and eggs; mix
according to package directions. Spread 2 cups cake batter evenly in pan. Spread
evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65
minutes or until Cake Tester inserted near center comes out clean. Cool in pan
10 minutes. Loosen cake from edge and center of pan. Invert onto Stackable
Cooling Rack. Cool completely. Place rack over Cutting Board covered with
3. For glaze, in Small (1 1/2-qt.) Saucepan, bring corn syrup and whipping cream
to a simmer over medium heat, stirring constantly with Nylon Spiral Whisk.
Remove saucepan from heat. Add semi-sweet chocolate, stirring until smooth.
Spread 2/3 cup glaze smoothly over top and side of cake using Skinny Scraper.
Freeze cake 5 minutes or until glaze is almost set. Meanwhile, keep remaining
glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving
platter. Refrigerate until glaze is firm, about 1 hour.
4. For drizzle, microwave white chocolate and oil in Small Micro-Cooker® on HIGH
1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract.
Drizzle over cake. Refrigerate 15 minutes. Cut into slices using Slice 'N
Yield: 16 servings