Starlight Mint Cake

1. 1

   Prepare cake batter and bake as directed on package for two 9-inch round cake layers.

2. 2

   Cool cakes in pans 15 min.

3. 3

   Pierce cakes with large fork at 1/2-inch intervals.

4. 4

   Stir boiling water into dry jelly powder 2 min.

5. 5

   until completely dissolved.

6. 6

   Pour over cakes.

7. 7

   Refrigerate 3 hours.

8. 8

   Heat oven to 350 degrees F. Crush 5 mints in blender; mix with melted chocolate, sour cream and food colouring.

9. 9

   Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.

10. 10

    Bake 5 min.

11. 11

    or until mints melt to form 2-1/2- to 3-inch circles.

12. 12

    Cool before removing from baking sheet.

13. 13

    Repeat with remaining mints.

14. 14

    Dip bottom of 1 cake pan in warm water 10 sec.

15. 15

    ; unmold onto plate.

16. 16

    Spread with chocolate mixture.

17. 17

    Unmold second cake; place on first layer.

18. 18

    Frost with Cool Whip.

19. 19

    Refrigerate until ready to serve.

20. 20

    Decorate with melted mints.

* Per serving · 4 servings · Values may vary.

No additional tips available.