| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Holidays, Frostings, Alcohol | 12 | Servings | |
INGREDIENTS
| 1 | pk | Angel food cake mix |
| 2 1/4 | c | Mini marshmallows |
| 1/2 | c | Milk |
| 1/4 | c | Creme de menthe; can use green -OR- white |
| 1/4 | ts | Salt |
| 10 | dr | Green food color |
| 2 | c | Whipping cream |
| 1 | oz | Unsweetened chocolate |
| 1/4 | ts | Shortening |
INSTRUCTIONS
PATTI - VDRJ67A Bake cake as directed on package; cool. Remove from pan. Split cake to make 3 layers. Heat marshmallows and milk over low medium heat about 5 minutes, stirring occasionally, until marshmallows are melted; remove from heat. Cool at room temperature 20-25 minutes or until thickened. Stir in creme de menthe, salt and food color. Beat whipping cream in chilled bowl until stiff. Fold in marshmallow mixture. Top each layer with 1 cup of mixture. Frost side of cake with remaining mixture. Heat chocolate and shortening until melted; drizzle around top edges of cake, allowing it to drizzle down sides of cake. Refrigerate until serving time. Refrigerate any leftovers. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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