Starlight Mint Cake

• 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

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
2. Cool cakes in pans 15 min.
3. Pierce cakes with large fork at 1/2-inch intervals.
4. Add boiling water to gelatin mix; stir 2 min.
5. until completely dissolved.
6. Pour over cakes.
7. Refrigerate 3 hours.
8. Heat oven to 350 degrees F. Reserve 5 mints for later use.
9. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet.
10. Bake 5 min.
11. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle.
12. Cool completely before removing from parchment.
13. Meanwhile, repeat with remaining 11 mints.
14. Melt chocolate as directed on package.
15. Blend 5 reserved mints in blender until finely crushed; place in small bowl.
16. Stir in melted chocolate, sour cream and food coloring.
17. Dip bottom of 1 cake pan in warm water 10 sec.
18. ; unmold onto serving plate.
19. Spread cake with chocolate mixture.
20. Unmold second cake layer; place on first layer.
21. Frost with COOL WHIP.
22. Refrigerate until ready to serve.
23. Decorate with melted mints.

white cake, boiling water, gelatin, starlight mints, s white chocolate, s, drops red food coloring

Taken from www.kraftrecipes.com/recipes/starlight-mint-cake-111638.aspx (may not work)