Thursday, December 22, 2011

My first dessert for the Holidays: Starlight Mint Cake

I warned you that I was big on pumpkin  in the fall and peppermint for the winter, so it should be no surprise that my very first dessert post for the holiday season is a white chocolate, cherry, peppermint cake!! 

Starlight Mint Cake

what you need:
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 squares BAKER'S White Chocolate, melted
2 Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream
2 drops red food coloring
2 cups  thawed COOL WHIP Whipped Topping

To Make:
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.
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.
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. Decorate with melted mints. Keep refrigerated.

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