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Minted Angel Allegretti

1 package (15 or 16 ounces) white angel food cake mix

2¼ cups miniature marshmallows

½ cup milk

¼ cup white or green creme de menthe

¼ teaspoon salt

6 to 10 drops green food color

2 cups whipping cream

1 square (1 ounce) unsweetened chocolate

¼ teaspoon shortening

Bake cake mix as directed on package. Cool. Split cake to make 3 layers.

Heat marshmallows and milk over medium heat, stirring occasionally, until marshmallows are melted, about 5 minutes; remove from heat. Cool at room temperature until thickened, 20 to 25 minutes. Stir in creme de menthe, salt and food color.

Beat whipping cream in chilled bowl until stiff. Fold into marshmallow mixture. Stack cake layers, spreading top of each with 1 cup of the filling. Frost side of cake with remaining filling. Heat chocolate and shortening until melted; drizzle chocolate mixture by teaspoonfuls around top edge of cake, allowing it to run down side. Refrigerate until serving time.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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