Starlight Mint Cake

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 16
• 1 (510 g) package 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 chocolate baking squares, melted
• 2 tablespoons sour cream
• 2 drops red food coloring
• 2 cups cool whip topping, thawed

Recipe

• 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.