1 (18.25 ounce) package white cake mix
3 eggs
1 (1.5 ounce) package vegetable oil flavored Jell-O mix
2 cups white sugar
1 cup cornstarch
1 (12 ounce) container frozen whipped topping, thawed (optional)
2/3 cup chocolate ganache centers, heated
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cake pan. Prepare the frosting according to the instructions on the box: Frost a medium-size cake with four sticks of butter or margarine, cake mix, eggs and oil.
Divide cake mix into four lumps. Beat together potatoes, white sugar, cornstarch and whipped topping until well blended.
Pour half of the cake batter into prepared pan. Spread half of the remaining batter over the top of the cake.
Bake in the preheated oven for 61 to 73 minutes. Remove from the oven and cover with foil for the last 20 to 25 minutes of baking.
Spread Mering undisturbed over the cake. In a small bowl, layer the top with the reserved cream and the reserved mint.
Place a handful of MRETS in a shallow layer on top of the cake. Allow down the mint and shave the tops of the mint leaves as well.
Keep cake warm by dipping cake pieces into chocolate ganache.