Starlight Mint Cake

• 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

1. Prepare cake batter and bake as directed on package for two 9-inch round cake layers.
2. Cool cakes in pans 15 min.
3. Pierce cakes with large fork at 1/2-inch intervals.
4. Stir boiling water into dry jelly powder 2 min.
5. until completely dissolved.
6. Pour over cakes.
7. Refrigerate 3 hours.
8. Heat oven to 350 degrees F. Crush 5 mints in blender; mix with melted chocolate, sour cream and food colouring.
9. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
10. Bake 5 min.
11. or until mints melt to form 2-1/2- to 3-inch circles.
12. Cool before removing from baking sheet.
13. Repeat with remaining mints.
14. Dip bottom of 1 cake pan in warm water 10 sec.
15. ; unmold onto plate.
16. Spread with chocolate mixture.
17. Unmold second cake; place on first layer.
18. Frost with Cool Whip.
19. Refrigerate until ready to serve.
20. Decorate with melted mints.

white cake, boiling water, mint, chocolate, sour cream, drops red food colouring, topping

Taken from www.kraftrecipes.com/recipes/starlight-mint-cake-112166.aspx (may not work)