Ingredients
1 package white cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix1/2 cup + 3 tablespoons water, divided3 ounces cream cheese, softened1/4 cup canola oil3 large eggs, room temperature1/4 cup creme de menthe flavoring syrup or creme de menthe1/2 teaspoon peppermint extractGreen food coloring, optional3 tablespoons water2 tablespoons baking cocoa6 ounces unsweetened chocolate, meltedGLAZE:1-1/2 cups confectioners’ sugar1 ounce semisweet chocolate, melted2 to 3 tablespoons waterCrushed spearmint candies, optional
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended.
In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter.
Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix confectioners’ sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.
