Starlight Mint Cake

Name: Starlight Mint Cake
Prep time: 30 min
Total time: 4 h 10 min
Yield: 16 servings
Ingredients: 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. BREAKSTONE'S or KNUDSEN Sour Cream; 2 drops red food coloring; 2 cups thawed COOL WHIP Whipped Topping

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Recipe by Kraft

Prep Time

30
min.

Total Time

4
hr.

10
min.

Servings

16 servings

Pinwheels are the star in this minty cherry poke cake.

What You Need

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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. BREAKSTONE'S or KNUDSEN Sour Cream
2 drops red food coloring
2 cups thawed COOL WHIP Whipped Topping

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Make It

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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.

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Kitchen Tips
Nutrition

How to Bend Candy

To create a curvy effect on each melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable. Slide candy onto the handle of a wooden spoon or any other object that will bend the candy. Cool completely before using to decorate cake.

Substitute

For variety, prepare using green or orange starlight mints.

How to Store

Keep frosted cake refrigerated.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	260

Total fat	9g
Saturated fat	4g
Cholesterol	5mg
Sodium	250mg
Carbohydrate	42g

Sugars	28g
Protein	3g
% Daily Value
Vitamin A	0 %DV
Vitamin C	0 %DV
Calcium	6 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by eolvera325 from This cake was delicious! This cake was delicious!! It was a hit at my Christmas dinner with friends and again for my brother's birthday. Try to bend the mint was a challenge, but I discovered that if I'd break them into pieces and arrange them, it gave the illusion of the "curvy" mint from the picture. Nonetheless, my guests and family truly enjoyed it. I cannot wait to do it again!!

Date published: 2009-11-29

Rated 4 out of 5 by red_savage1 from Made this cake for a bake sale. Made this cake for a bake sale. Very easy to make. After many failed attempts, I discovered that the generic starlight mints melted the best and had to increase the melting time to 7 min.

Date published: 2010-03-24

Rated 5 out of 5 by slharper888 from Easy to make. Easy to make. I found that melting and rolling the mints on a silcon sheet made it easier to manipulate them without burning myself.

Date published: 2010-04-08