MINT CREAM
Heat oven to 350.
Grease and flour round pan, 9x1-1/2 inches. Beat all ingredients except
Mint Cream in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake about 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely. Carefully split
cake horizontally to make 2 layers.
Place bottom layer of cake on serving plate. Spread with 1 cup Mint Cream.
Top with second layer. Frost top and side of cake with remaining Mint
Cream. Garnish, if desired, with thin chocolate-covered mints, cut in half.
Mint Cream: Beat all ingredients in chilled bowl until stiff.
High Altitude directions: Heat oven to 375. Grease and flour square pan,
9x9x2 inches. Decrease sugar to 2/3 cup. Increase eggs to 2. Bake about 30
minutes.
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Oct 19,
1997.
Recipe by: Bisquick
Posted to recipelu-digest Volume 01 Number 582 by RecipeLu
<recipelu@geocities.com> on Jan 23, 1998
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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