Starlight Mint Cake

Name: Starlight Mint Cake
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 cup boiling water; 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin; 28 starlight mints, divided; 3 oz. BAKER'S White Chocolate; 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream; 2 drops red food coloring; 2 cups thawed COOL WHIP Whipped Topping

8 ingredients

23 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
28 starlight mints, divided
3 oz. BAKER'S White Chocolate
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 drops red food coloring
2 cups thawed COOL WHIP Whipped Topping

Directions

1

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

Cool cakes in pans 15 min.
3

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

Add boiling water to gelatin mix; stir 2 min.
5

until completely dissolved.
6

Pour over cakes.
7

Refrigerate 3 hours.
8

Heat oven to 350 degrees F. Reserve 5 mints for later use.
9

Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet.
10

Bake 5 min.
11

or until mints are melted and each spreads out to 1-1/2- to 2-inch circle.
12

Cool completely before removing from parchment.
13

Meanwhile, repeat with remaining 11 mints.
14

Melt chocolate as directed on package.
15

Blend 5 reserved mints in blender until finely crushed; place in small bowl.
16

Stir in melted chocolate, sour cream and food coloring.
17

Dip bottom of 1 cake pan in warm water 10 sec.
18

; unmold onto serving plate.
19

Spread cake with chocolate mixture.
20

Unmold second cake layer; place on first layer.
21

Frost with COOL WHIP.
22

Refrigerate until ready to serve.
23

Decorate with melted mints.