Minted Angel Cake Recipe
Ingredients
| Angel food cake mix package | 1 | |
| Light cream | 2 Tablespoon | |
| 1/2 cup green crime de menthe | ||
| Whipping cream | 1 1/2 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Halved maraschino cherries | ||
| Mint leaves or chocolate curb | ||
Directions
Bake cake mix as directed on package.
Cool.
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.
Cool.
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.
Chef
