Minted Angel Cake
|Angel food cake mix||16 Ounce (1 package)|
|Light cream||2 Tablespoon|
|Green creme de menthe||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs), chilled|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Halved maraschino cherries||1 Tablespoon|
|Mint leaves/Chocolate curls||4|
Bake cake mix as directed on package.
Remove cake from pan; place on serving plate.
Stir together light cream and creme de menthe.
With narrow 5-inch skewer, punch several holes of various depths in cake; pour cream mixture into holes.
In chilled bowl, beat whipping cream and sugar until stiff.
Frost cake; decorate with cherries and mint leaves.
Refrigerate cake until ready to serve.