Starlight Mint Cake
Pinwheels are the stars of this minty cherry poke cake.
What You Need:
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Cherry Jelly Powder
28 round striped mint candies, divided
3 oz. Baker's White Chocolate, melted
2 Tbsp. sour cream
2 drops red food colouring
2 cups thawed Cool Whip Whipped Topping
Make It:
Prepare cake batter and bake as directed on package for two 9-inch round cake layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Stir boiling water into dry jelly powder 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
Heat oven to 350ºF. Crush 5 mints in blender; mix with melted chocolate, sour cream and food colouring. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper. Bake 5 min. or until mints melt to form 2-1/2- to 3-inch circles. Cool before removing from baking sheet. Repeat with remaining mints.
Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with chocolate mixture. Unmold second cake; place on first layer. Frost with Cool Whip. Refrigerate until ready to serve. Decorate with melted mints.
Pinwheels are the stars of this minty cherry poke cake.
What You Need:
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Cherry Jelly Powder
28 round striped mint candies, divided
3 oz. Baker's White Chocolate, melted
2 Tbsp. sour cream
2 drops red food colouring
2 cups thawed Cool Whip Whipped Topping
Make It:
Prepare cake batter and bake as directed on package for two 9-inch round cake layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Stir boiling water into dry jelly powder 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
Heat oven to 350ºF. Crush 5 mints in blender; mix with melted chocolate, sour cream and food colouring. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper. Bake 5 min. or until mints melt to form 2-1/2- to 3-inch circles. Cool before removing from baking sheet. Repeat with remaining mints.
Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with chocolate mixture. Unmold second cake; place on first layer. Frost with Cool Whip. Refrigerate until ready to serve. Decorate with melted mints.
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