What you need:
- 1 Devil's Food cake mix (you will also need water, oil and eggs as called for on the box)
- 16 oz. non-dairy whipped topping
- 1 pkg. (8 oz.) cream cheese, softened
- 1 pkg. Andes Mints
Directions:
- Follow mixing instructions on the pkg. of cake. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting, about 40 minutes.
- Meanwhile with a vegetable peeler, shave alongside each Andes mint lengthwise to equal about 1/2 cup curls. Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
- 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 non-dairy whipped topping with the cream cheese. Fold the mints into the cream.
- Place one cake layer on a serving plate; top with a little less than half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes mint curls. Cover and refrigerate cake if not serving right away.
Recipe from Tootsie Roll Industries
Posted on Fantastical Sharing of Recipes