Chocolate Mint Cake

• 8 ounces cream cheese (reduced-fat)
• 13 cup sugar
• 1 large eggs
• 1 teaspoon mint extract
• 18 ounces cake mix, devils food
• 1/2 cup vegetable oil
• 1/2 cup milk or water
• 13 cup cocoa powder unsweetened (x)
• 3 large eggs
• 1 cup mini chocolate chips
• 12 ounces vanilla frosting canned, whipped
• 1 teaspoon mint extract
• 6 drops food coloring green

1. Preheat oven to 350F.
2. Coat a 13 x 9-in.
3. baking pan with nonstick spray.
4. Line bottom with wax paper letting paper extend about 2 in.
5. above pan along sides.
6. Filling: Mix ingredients in a medium bowl until smooth.
7. Set aside.
8. Batter: In a large bowl with mixer on low speed beat first 5 ingredients until moistened.
9. On medium speed beat 2 minutes.
10. Stir in mini-chips.
11. Spread 2 cups in prepared pan.
12. Spoon Filling over batter; carefully spread evenly.
13. Spoon dollops of remaining batter close together on top.
14. Bake for 35 minutes or until a wooden pick inserted in center comes out with moist crumbs attached.
15. Cool in pan on wire rack 10 minutes before inverting on rack, removing paper and cooling completely.
16. Frosting: Whisk frosting and mint extract in a bowl.
17. Remove 23 cup to another bowl; tint green.
18. Spoon each into a quart or litre sized zipper bag.
19. Snip tip off a corner of each bag.
20. Pipe white, then green diagonal lines on cake.
21. Can be completed up to 2 days ahead and refrigerated loosely covered.

cream cheese, sugar, eggs, mint, cake, vegetable oil, milk, cocoa, eggs, chocolate chips, vanilla frosting, mint, green

Taken from recipeland.com/recipe/v/chocolate-mint-cake-52970 (may not work)