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Cool And Minty Party Cake Recipe
|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)|
Serving size: Complete recipe
Calories 4666 Calories from Fat 2163
% Daily Value*
Total Fat 238 g366.7%
Saturated Fat 143.4 g717.2%
Trans Fat 0 g
Cholesterol 725.4 mg241.8%
Sodium 4088.5 mg170.4%
Total Carbohydrates 548 g182.7%
Dietary Fiber 0 g
Sugars 313.1 g
Protein 37 g74.2%
Vitamin A 8.1% Vitamin C
Calcium 120.9% Iron 0.78%
*Based on a 2000 Calorie diet
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.