Starlight Mint Cake Recipes

Steps:

• Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
• 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
• 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
• 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
• 7. Cool completely, about 1 hour.
• 8. Frost as desired.

Steps:

• Preheat oven to 350 degrees F. Grease and flour pans.
• Measure all ingredients into large mixer bowl.
• Blend 1/2 minute on low speed, scrape bowl thoroughly.
• Beat 3 minutes at high speed, scraping occasionally.
• Pour into pan(s), one 9" x 13", two 8" or 9" layers. Bake until wooden pick inserted in center comes out clean.
• Cool 10 minutes before removing from pans.
• Frost if desired after completely cool.

Steps:

• Prepare cake batter and bake as directed on package for two 9-inch round layers.
• Cool cakes in pans 15 minutes.
• Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
• Pour over cakes.
• Refrigerate 3 hours.
• Heat oven to 350°F
• Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
• Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
• Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
• Cool before removing from baking sheet.
• Repeat with remaining mints.
• Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
• Spread with chocolate mixture.
• Unmould second cake; place on first layer.
• Frost with Cool Whip.
• Decorate with melted mints.
• Store in refrigerator.
• 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.
• Place over the handle of a wooden spoon or any other object that will bend the candy.
• Cool completely before using to decorate cake.