INGREDIENTS
2 boxes chocolate cake mix
5 cups heavy cream
1/2 cup sugar
1 teaspoon spearmint extract
1 cup green candy melts
2 cups red candy melts
1 1/5 cups white candy melts
1 cup spearmint candy
DIRECTIONS
Level off the top of each cake, then cut horizontally into 2 equal layers. Place aside. Place spearmint candies into a zip top bag and crush into fine pieces using a rolling pin. Roughly chop green and red candy melts and place into separate bowls.Line a baking tray with parchment paper. Melt down the white candy melts in the microwave and then spread them onto the lined baking tray. Sprinkle on the green and red candy melts; then sprinkle the spearmint candy pieces to create a simple Christmas bark. Place the tray in the refrigerator for 5-10 minutes, or until bark is set. Once the bark has cooled, break it up into large triangles.
Using an electric mixer, mix the heavy whipping cream, sugar and spearmint extract. Whip the ingredients together until soft peaks form. Place the whipped cream into a large pastry or zip top bag. Cut a large hole at the bottom of the bag for piping.
In the center of a cakestand, pipe out a nickel-sized amount of frosting to serve as the "glue." Place the first layer of chocolate cake on the stand. Pipe out a layer of whipping cream on top of the first layer, and then sprinkle a layer of red candy melts. Repeat the process with the next layer, alternating to green candy melts. Repeat the process with the last two layers.
After adding the final layer of chocolate cake, cut a larger whole in the bottom of the pastry bag to make the final layer of cream more stylized. Place 2 large Christmas bark triangles into the top of the whipped cream, and finish by spinkling with remaining red and green candy melt pieces.
