Starlight Mint Cake

Name: Starlight Mint Cake
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 cup boiling water; 1 pkg. (85 g) Jell-O Cherry Jelly Powder; 28 round striped mint candies, divided; 3 oz. Baker's White Chocolate, melted; 2 Tbsp. sour cream; 2 drops red food colouring; 2 cups thawed Cool Whip Whipped Topping

8 ingredients

20 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Cherry Jelly Powder
28 round striped mint candies, divided
3 oz. Baker's White Chocolate, melted
2 Tbsp. sour cream
2 drops red food colouring
2 cups thawed Cool Whip Whipped Topping

Directions

1

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

Cool cakes in pans 15 min.
3

Pierce cakes with large fork at 1/2-inch intervals.
4

Stir boiling water into dry jelly powder 2 min.
5

until completely dissolved.
6

Pour over cakes.
7

Refrigerate 3 hours.
8

Heat oven to 350 degrees F. Crush 5 mints in blender; mix with melted chocolate, sour cream and food colouring.
9

Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
10

Bake 5 min.
11

or until mints melt to form 2-1/2- to 3-inch circles.
12

Cool before removing from baking sheet.
13

Repeat with remaining mints.
14

Dip bottom of 1 cake pan in warm water 10 sec.
15

; unmold onto plate.
16

Spread with chocolate mixture.
17

Unmold second cake; place on first layer.
18

Frost with Cool Whip.
19

Refrigerate until ready to serve.
20

Decorate with melted mints.