Title: Choco-Mint Layer Cake (Guilt Free-No Fat)
Categories: Cake
Yield: 16 Servings
1 | pk | ANGEL FOOD CAKE MIX (14.5oz) |
3/4 | c | UNSWEETENED COCOA POWDER |
2 1/4 | c | SUGAR |
1/2 | ts | CREAM OF TARTAR |
1/4 | ts | PEPPERMINT EXTRACT |
1 1/2 | ts | SALT |
3 | | EGG WHITES |
2 | dr | GREEN FOOD COLORING |
1 | | CANDIED MINT LEAVES, VIOLETS |
PREHEAT OVEN TO 350 DEG F. PREPARE ANGEL FOOD CAKE MIX ACCORDING TO PACKAGE
DIRECTIONS, ADDING COCOA WITH CAKE PACKET. PREPARE A SHEET PAN AS FOLLOWS:
SPRAY A 17 1/2" X 11 3/4" BAKING PAN WITH NO STICK SPRAY. LINE PAN WITH TWO
LAYERS OF WAXED PAPER(WAXED PAPER SHOULD EXTEND OVER THE SIDES TO ACT AS
HANDLES). POUR CAKE MIX INTO PAN AND SPREAD WITH SPATULA TO COVER EVENLY.
BAKE CAKE FOR ABOUT 30 MINUTES. COOL COMPLETELY IN PAN. WHILE CAKE IS
BAKING, PREPARE ICING. IN THE TOP OF A LARGE DOUBLE BOILER, BEAT SUGAR,
CREAM OF TARTAR, PEPPERMINT EXTRACT, SALT, EGG WHITES AND 3/4 CUP WATER FOR
ABOUT 1 MINUTE. PLACE MIXTURE OVER BOILING WATER AND BEAT AT HIGH SPEED FOR
7 TO 10 MINUTES, OR UNTIL SOFT PEAKS FORM. POUR MIXTURE INTO A LARGE BOWL
AND BEAT AT HIGH SPEED FOR 3 TO 4 MINUTES UNTIL STIFF PEAKS FORM, AND
MIXTURE IS THICK ENOUGH TO SPREAD. TO REMOVE CAKE FROM PAN AFTER BAKING,
TURN OVER ONTO FLAT CLEAN SURFACE, BEING CAREFUL NOT TO DAMAGE CAKE. REMOVE
AND DISCARD WAXED PAPER LINER. TRIM EDGES FROM CAKE WITH LONG SERRATED EDGE
KNIFE. MEASURE THREE EQUAL SIZE PIECES AND CUT. YOU SHOULD END UP WITH
THREE PIECES THAT ARE ALL EQUAL IN SIZE, 11" X 5.5" APPROXIMATELY. RESERVE
1/2 CUP FROSTING AND TINT IT GREEN FOOD COLORING. PLACE ONE LAYER ONE A
LARGE SERVING PLATTER. SPREAD WITH 1 3/4 CUP OF FROSTING. PLACE SECOND
LAYER OF CAKE ON TOP. REPEAT FROSTING STEP. PLACE LAST LAYER OF CAKE ON
TOP. COVER CAKE WITH REMAINING FROSTING. PIPE TINTED FROSTING ON EDGES OF
CAKE, AND GARNISH WITH CANDIED VIOLETS AND LEAVES. MAKES ABOUT 16 SERVINGS,
EACH 235 CALORIES, 3 g PROTEIN, 0 g FAT, 0 mg CHOL, 55 g CARBO, 314 mg
SODIUM. THIS CAKE FREEZES WELL IF TIGHTLY WRAPPED, WILL LAST FOR 3 MONTHS.