“A very festive and delicious cake for our upcoming holiday season!!”

Ingredients Nutrition

  • 1 (510 g) package white cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 cup boiling water
  • 1 (85 g) packagejell-o cherry jelly powder
  • 28 round striped candies, divided
  • 3 (1 ounce) baker's white chocolate baking squares, melted
  • 2 tablespoons sour cream
  • 2 drops red food coloring
  • 2 cups Cool Whip Topping, thawed


  1. Prepare cake batter and bake as directed on package for two 9-inch round layers.
  2. Cool cakes in pans 15 minutes.
  3. Pierce cakes with large fork at 1/2 inch intervals.
  4. Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
  5. Pour over cakes.
  6. Refrigerate 3 hours.
  7. Heat oven to 350°F
  8. Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
  9. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
  10. Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
  11. Cool before removing from baking sheet.
  12. Repeat with remaining mints.
  13. Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
  14. Spread with chocolate mixture.
  15. Unmould second cake; place on first layer.
  16. Frost with Cool Whip.
  17. Decorate with melted mints.
  18. Store in refrigerator.
  19. 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.
  20. Place over the handle of a wooden spoon or any other object that will bend the candy.
  21. Cool completely before using to decorate cake.

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