1. Mix cake according to package. Bake in 9-inch layer pans. Cool cakes thoroughly before frosting.
2. Meanwhile, with a vegetable peeler shave along side of each mint lengthwise to equal about 1/2 cup of curls. Set aside curls for sprinkling on top of assembled cake. Chop remaining mints into pieces and reserve for use in frosting.
3. In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the cool whip. Fold in the chopped mint pieces.
4. Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remianing frosting to top the cake. Srpinkle top with mint curls. cover and refrigerate cake if not serving right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 224 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 82.3mg||25 %|
|Sodium 430.4mg||15 %|
|Potassium 63.8mg||2 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 49.8g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 447
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