Saw this in another outrageously priced catalog and decided I could surely
come up with a recipe for it. Sure enough!

Chocolate Bundt Cake:

3 oz . cream cheese, softened
2 Tbs. sugar
2 eggs, separated
1/8 tsp. Peppermint extract
3 drops green food color
1 pkg. devil's food cake mix
1-1/3 c. vegetable oil
2 eggs, separated
2 whole eggs

Glaze:
1 tsp. vegetable shortening
1-1/2 Tbs. milk chocolate chips
1 c. powdered sugar
1/4 tsp. peppermint extract
3 drops green food color
1 Tbs. corn syrup
2-1/2 tsp. water

Cake:

Preheat oven to 350F degrees. Generously grease and flour a large bundt cake
pan. Beat cream cheese in medium bowl with a hand mixer on high speed until
smooth and fluffy. Beat in sugar, 2 egg yolks, 1/8 tsp. peppermint extract
and 3 drops food color until smooth. Set aside. Using the beater, blend
cake mix, 1-1/3 cup water, the oil, 2 whole eggs and 2 egg whites in large
bowl on low speed for 30 seconds. Beat on medium speed 2 minutes. Pour half
of the batter (about
2-1/2 c) into the bundt pan. Spoon cream cheese mixture about inch wide in
the center of cake batter. Spoon remaining chocolate cake batter over the
top. Bake 45 to 50 minutes or until toothpick inserted
in center comes out clean. Cool in pan 5 minutes. Invert onto wire rack;
remove pan. Cool cake completely.

Topping::
Heat chocolate chips and shortening until melted and set aside.

Glaze:
Mix powdered sugar, 1/4 tsp. peppermint extract, 3 drops food color, the
corn syrup and enough of the 2 to 2-1/2 tsp. water to make a glaze that can
be easily drizzled. Drizzle powdered sugar glaze over cake; immediately
spoon melted chocolate topping mixture over glaze in 1/2-inch wide ring in a
criss-cross pattern. Refrigerate until serving time.

Decorate with a couple of fresh mint leaves and chocolate curls if desired.

Jill