Starlight Mint Cake

Submitted by Chef mariajane

"A very festive and delicious cake for our upcoming holiday season!!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 16

ingredients

• 1 (510 g) package white cake mix
• 3 eggs (or as called for by your cake mix)
• 1⁄3 cup oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1 cup boiling water
• 1 (85 g) package jell-o cherry jelly powder
• 28 round striped candies, divided
• 3 (1 ounce) baker's white chocolate baking squares, melted
• 2 tablespoons sour cream
• 2 drops red food coloring
• 2 cups Cool Whip Topping, thawed

directions

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