Starlight Mint Cake

• 1 (510 g) package white cake mix
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 1 cup boiling water
• 1 (85 g) packagejell-o cherry jelly powder
• 28 round striped candies, divided
• 3 (1 ounce) baker's white chocolate baking squares, melted
• 2 tablespoons sour cream
• 2 drops red food coloring
• 2 cups Cool Whip Topping, thawed

1. Prepare cake batter and bake as directed on package for two 9-inch round layers.
2. Cool cakes in pans 15 minutes.
3. Pierce cakes with large fork at 1/2 inch intervals.
4. Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
5. Pour over cakes.
6. Refrigerate 3 hours.
7. Heat oven to 350F
8. Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
9. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
10. Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
11. Cool before removing from baking sheet.
12. Repeat with remaining mints.
13. Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
14. Spread with chocolate mixture.
15. Unmould second cake; place on first layer.
16. Frost with Cool Whip.
17. Decorate with melted mints.
18. Store in refrigerator.
19. HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
20. Place over the handle of a wooden spoon or any other object that will bend the candy.
21. Cool completely before using to decorate cake.

eggs, oil, water, boiling water, packagejello, baking squares, sour cream, drops red food coloring, topping

Taken from www.food.com/recipe/starlight-mint-cake-339503 (may not work)