Mint Chocolate Mousse Cake
Ingredients
1 Prepared angel food cake
1 pkt Instant chocolate pudding
2/3 cup Milk
8 ounces Frozen whipped topping --
Thawed
6 Round peppermint candies
1/4 teaspoon Peppermint extract
Preparation
1
Slice angel food cake horizontally into thirds on Grooved 18"x12" Cutting Board with Serrated Bread Knife; set aside. Combine pudding and milk in Batter Bowl with 10" Whisk; add half of the whipped topping. Spread chocolate mixture between layers using Icing Spreader. Chop candies with Food Chopper. Combine remaining whipped topping, candies and extract in Batter Bowl. Frost cake with topping mixture. Slice with Serrated Bread<
Tools
Yield:
8.0 servings
Added:
March 17, 2010
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