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LOCATION: Recipes >> Cake Recipes >> Mint 01

Print this Recipe    Mint 01

Minty Cake

1 (14-ounce) can sweetened condensed milk
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups heavy cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix
Green creme de menthe liqueur
8-ounce container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Line 9-inch round layer cake pan with aluminum foil.

In large bowl, combine sweetened condensed milk, extract and food
coloring if desired. Fold in whipped cream.

Pour into prepared pan; cover. Freeze at least 6 hours or until
firm. Meanwhile, prepare and bake cake mix as package directs for
two 9-inch round layers. Remove from pans; cool thoroughly.

With fork, poke holes in layers 1 inch apart halfway through each
layer. Spoon small amounts of liqueur in holes.

Place one cake layer on serving plate; top with ice cream layer
then second cake layer. Trim ice cream layer to edge of cake layers.

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