Spring Celebration Cake

Mark the beginning of spring with this extra-special layer cake that features a rich mint-flavored cream nestled between layers of moist vanilla cake.

1 (14-ounce) can sweetened condensed milk
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix
Green creme de menthe liqueur
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
For Ice Cream Layer: Line 9-inch round layer cake pan with aluminum foil.
Whip the 2 cups whipping cream.

In large bowl, combine sweetened condensed milk, peppermint extract and
green food coloring (if using). Fold in whipped cream. Pour into prepared
pan; cover. Freeze at least 6 hours or until firm.

For Layer Cakes: Meanwhile, prepare and bake cake mix as package directs
for two 9-inch round layers. Remove from pans; cool thoroughly.

With fork, poke holes in both cake layers 1 inch apart halfway through each
layer. Spoon small amounts of liqueur in holes.

Place one cake layer on serving plate; top with ice cream layer; then second
cake layer. Trim ice cream layer to edge of cake layers.

Frost quickly with non-dairy whipped topping. Return to freezer for at least
6 hours before serving. Garnish as desired. Freeze leftovers.

Makes a 9-inch layer cake, serves 10-12.

Tip: If desired, decorate top of cake with pale green edible leaves, and
edible pastel pink flowers. Edible flowers and leaves may be purchased
online at at: Cake decorating & candy making products online