-1 (15.25 oz) super moist devils food cake mix
-1/3 cup flour
-1 cup water
-1/2 cup (1 stick) unsalted butter, melted
-2 large eggs
For Cream Cheese Filling:
-6 oz cream cheese, softened (use 1 (8 oz) block and divide it; remaining 2 oz go into the frosting)
-1/4 cup sugar
-1 Tbs flour
-1 large egg
-1/8 tsp peppermint extract
-3 drop green food coloring
For Chocolate Mint Frosting:
-2 Tbs semi sweet chocolate chips
-1 Tbs shortening
-2 oz cream cheese, softened
-3 Tbs unsalted butter, softened
-1 cup powdered sugar
-1/4 tsp peppermint extract
-4 Tbs milk
-10-12 drop green food coloring
Coat the bottom and sides of a bundt cake pan with baking cooking spray (the one with flour and butter). Set aside.
Preheat oven to 325 F.
Let's first make the cake. Mix all cake ingredients together until smooth. Pour into prepared bundt pan.
Second, let's make the filling. Using a hand mixer, beat the softened cream cheese and sugar until smooth. Add remaining ingredients and beat until smooth. Spoon mixture on top of cake batter. Place pan in preheated oven and bake for about 45-55 minutes or until toothpick comes out clean. Remove from oven and place cake (still in the pan) on wire rack to cool completely. Once cooled, remove cake onto a serving plate.
Last, let's make the frosting. Melt the chocolate chips and shortening. Set aside.
Beat the cream cheese and butter until smooth. Add the melted chocolate mixture and remaining ingredients. Beat until desired consistency. Frost the cooled cake. Slice and enjoy!