Minted angel allegretti
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pack | Angel food cake mix |
| 2¼ | cup | Mini marshmallows |
| ½ | cup | Milk |
| ¼ | cup | Creme de menthe; can use green -OR- white |
| ¼ | teaspoon | Salt |
| 10.00 | drop | Green food color |
| 2.00 | cup | Whipping cream |
| 1.00 | ounce | Unsweetened chocolate |
| ¼ | teaspoon | Shortening |
Directions
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.