Mint Swirl Fudge Cake

• 1 package white cake mix (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 cup + 3 tablespoons water, divided
• 3 ounces cream cheese, softened
• 1/4 cup canola oil
• 3 large eggs, room temperature
• 1/4 cup creme de menthe flavoring syrup or creme de menthe
• 1/2 teaspoon peppermint extract
• Green food coloring, optional
• 3 tablespoons water
• 2 tablespoons baking cocoa
• 6 ounces unsweetened chocolate, melted
• 1-1/2 cups confectioners' sugar
• 1 ounce semisweet chocolate, melted
• 2 to 3 tablespoons water
• Crushed spearmint candies, optional

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. 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.
3. 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.
4. 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.
5. 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.

white cake, cream cheese, canola oil, eggs, creme, peppermint, green food coloring, water, baking cocoa, chocolate, sugar, semisweet chocolate, water, spearmint candies

Taken from www.tasteofhome.com/recipes/mint-swirl-fudge-cake/ (may not work)