STARLIGHT MINT CAKE

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Starlight Mint Cake image

Pinwheels are the star in this minty cherry poke cake.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 16 servings

Number Of Ingredients 8

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. sour cream
2 drops red food coloring
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Prepare cake batter and bake as directed on package for 2 (9-inch) round 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.
  • Heat oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Cool completely before removing from parchment. Meanwhile, repeat with remaining 11 mints.
  • Melt chocolate as directed on package. Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.
  • 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.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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