Tuesday, January 4, 2011

Remember Today 1.4.11

{remember} ditching the to-do list to make this:

Here's the recipe I found on the Andes Candies display at the grocery store:

1. Bake a Devil's Food cake according to package directions in two round pans.
2. Use a potato peeler to shave chocolate slices from long side of Andes mint chocolate candies until you have about 1/2 cup.
3. Chop remaining candies to use in frosting including the little bits from step 2.
4. Beat 8 oz package of softened cream cheese until smooth.
5. Continue beating on low speed and add 16 oz. non dairy whipped topping (like Cool Whip).
6. Fold in chopped chocolates.
7. When cake is completely cooled, frost one layer with about half the frosting.
8. Place second layer on top and frost with remaining frosting.
9. Sprinkle with chocolate shavings.


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