Starlight Mint Cake

1. 1

   Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.

2. 2

   Cool cakes in pans 15 min.

3. 3

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

4. 4

   Add boiling water to gelatin mix; stir 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. Reserve 5 mints for later use.

9. 9

   Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet.

10. 10

    Bake 5 min.

11. 11

    or until mints are melted and each spreads out to 1-1/2- to 2-inch circle.

12. 12

    Cool completely before removing from parchment.

13. 13

    Meanwhile, repeat with remaining 11 mints.

14. 14

    Melt chocolate as directed on package.

15. 15

    Blend 5 reserved mints in blender until finely crushed; place in small bowl.

16. 16

    Stir in melted chocolate, sour cream and food coloring.

17. 17

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

18. 18

    ; unmold onto serving plate.

19. 19

    Spread cake with chocolate mixture.

20. 20

    Unmold second cake layer; place on first layer.

21. 21

    Frost with COOL WHIP.

22. 22

    Refrigerate until ready to serve.

23. 23

    Decorate with melted mints.

No additional tips available.