Recipe Archives->Cakes->Mint 01

 
Minty Cake
 
1 (14-ounce) can sweetened condensed milk 
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups heavy cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix 
Green creme de menthe liqueur
8-ounce container frozen non-dairy whipped topping, thawed (3 1/2 cups)
  
Line 9-inch round layer cake pan with aluminum foil.

In large bowl, combine sweetened condensed milk, extract and food
coloring if desired. Fold in whipped cream.

Pour into prepared pan; cover.  Freeze at least 6 hours or until
firm.  Meanwhile, prepare and bake cake mix as package directs for
two 9-inch round layers. Remove from pans; cool thoroughly.

With fork, poke holes in layers 1 inch apart halfway through each
layer.  Spoon small amounts of liqueur in holes.

Place one cake layer on serving plate; top with ice cream layer
then second cake layer. Trim ice cream layer to edge of cake layers.

Printable version: mint01.txt.