Peppermint Swirl Fudge Nut Cake

From a Pillsbury Bake-off. Sounds yummy!

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• 1 (18 1/4ounce) package  white cake mix with pudding
• 1 (3 ounce) package cream cheese, softened
• 1⁄2 cup water
• 1⁄4 cup  oil
• 3  eggs
• 1⁄4 cup creme de menthe
• 1⁄2 teaspoon  peppermint extract
• 4  ounces  semisweet chocolate, melted
• 3  tablespoons water
• 1⁄4 cup  finely chopped walnuts

• Glaze

• 1  ounce  semisweet chocolate
• 1  cup powdered sugar
• 2 -3  tablespoons water

Directions

1. Heat oven to 350.
2. Generously grease and flour 12 cup Bundt pan or 10 inch tube pan.
3. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed.
4. Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended.
5. Set aside.
6. To remaining batter, add 4 oz. melted chocolate and 3 T. water; blend well.
7. Stir in walnuts.
8. Spoon half of chocolate batter into greased and floured pan.
9. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter.
10. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
11. Bake at 350 for 40-50 minutes or until cake springs back when touched lightly near center.
12. Cool upright in pan 30 minutes; turn out onto serving plate.
13. Cool completely.
14. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency.
15. Spoon glaze over cake, allowing some to run down sides.
16. Store in refrigerator.