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“This was posted by request. This cake is a very old recipe, and you do have to look in bulk food stores or in the candy dept, for the wintergreen wafer mints. They are the hard pink ones. I frost this with Frosting Supreme 1965 Updated weighted out candies and it takes 40 of them for the cake. (227 gr) that is what I used. Also Dare candy now sells them in the large bags.”
READY IN:
55mins
SERVES:
10
YIELD:
2 8 inch cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Weight out the wafers and soak them in the milk over night.
  2. Cream sugar and butter until light and fluffy.
  3. Sift flour then measure and add baking powder together.
  4. Add alternately with milk mixture in to the creamed mixture.
  5. Add vanilla and combine.
  6. Beat the egg whites until stiff and just holding peaks.
  7. Fold into the batter gently.
  8. Bake at 350F in two greased and floured 8 inch cake pans.
  9. approximately 25 to 30 minutes, depends on the heat of your oven.
  10. When tester has just a few crumbs clinging, then remove and let sit on rack five minutes.
  11. Invert and cool completely.
  12. I slice each layer into two so I have four thin layers and fill each and frost top and sides.
  13. Makes a nice four layer cake.
  14. Note:
  15. You also could soak a few of the candies the night before with a touch of milk, and when dissolved use that in your frosting recipe, for flavour of wintergreen.
  16. Makes 24 cupcakes, baked at 350 degrees for 15 minutes.

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