Starlight Mint Cake

Ingredients

• 28  starlight mints divided
• 3 oz baker's chocolate white
• 3 oz jell-o cherry flavor gelatin 
• 2 Tbsp knudsen cream sour
• 2 drops food coloring red
• 1 cup water boiling
• 2 cups cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• baking sheet
• oven
• blender
• cake form

Directions

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