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1
Prepare cake batter and bake as directed on package for two 9-inch round layers.
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2
Cool cakes in pans 15 minutes.
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3
Pierce cakes with large fork at 1/2 inch intervals.
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4
Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
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5
Pour over cakes.
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6
Refrigerate 3 hours.
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7
Heat oven to 350F
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8
Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
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9
Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
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10
Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
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11
Cool before removing from baking sheet.
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12
Repeat with remaining mints.
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13
Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
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14
Spread with chocolate mixture.
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15
Unmould second cake; place on first layer.
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16
Frost with Cool Whip.
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17
Decorate with melted mints.
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18
Store in refrigerator.
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19
HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
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20
Place over the handle of a wooden spoon or any other object that will bend the candy.
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21
Cool completely before using to decorate cake.
