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Cool And Minty Party Cake

sweet.chef's picture
Ingredients
  Milk 14 Ounce (1 Can, Not Evaporated Mil)
  Peppermint extract 2 Teaspoon
  Green food coloring 8 Drop
  Whipping cream 1 Pint, whipped (2 Cups, Do Not Use Non-Dairy Whipped Topping)
  White cake mix 18 1⁄2 Ounce (1 Package)
  Green creme de menthe 2 Tablespoon
  Frozen non dairy whipped topping 8 Ounce, thawed (1 Container)
Directions

Up to 3 to 10 days ahead In large bowl, combine sweetened condensed milk, extract and food coloring.
Fold in whipped cream.
Pour into aluminum foil-lined 9-inch round layer cake pan; cover.
Freeze at least 6 hours or until firm.
Up to 1 to 3 days ahead Prepare and bake cake mix as package directs for two 9-inch round layers.
Remove from pans; cool thoroughly.
Up to 1 to 3 days ahead With fork, poke holes in layers 1 inch apart halfway through each layer.
Spoon small amounts of creme de menthe in holes.
Place 1 cake layer on serving plate; top with ice cream layer then second cake layer.
Trim ice cream layer to edge of cake.
Frost quickly with whipped topping.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Mint
Interest: 
Quick

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