Starlight Mint Cake

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Starlight Mint Cake
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  1. 1
  2. pkg. (2-layer size) white cake mix
  3. 1
  4. cup boiling water
  5. 1
  6. pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
  7. 28
  8. starlight mints, divided
  9. 3
  10. oz. BAKER'S White Chocolate, melted
  11. 2
  12. Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
  13. 2
  14. drops red food coloring
  15. 2
  16. cups thawed COOL WHIP Whipped Topping
  1. PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
  2. HEAT oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment paper-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Remove from oven; cool completely before removing from parchment paper. Meanwhile, repeat with remaining 11 mints.
  3. BLEND 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.
  4. DIP bottom of 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread cake with chocolate mixture. Unmold second cake layer; place on first layer. Frost with COOL WHIP. Refrigerate until ready to serve. Decorate with melted mints.
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