Title: Mint Chocolate Mousse Cake
Categories: Fake
Yield: 8 Servings
| 1 | | Prepared angel food cake |
| 1 | pk | Instant chocolate pudding |
| 2/3 | c | Milk |
| 8 | oz | Frozen whipped topping; thawed |
| 6 | | Round peppermint candies |
| 1/4 | ts | Peppermint extract |
Recipe by: The Pampered Chef Slice angel food cake horizontally into thirds
on Grooved 18"x12" CuttingBoard with Serrated Bread Knife; set aside.
Combine pudding and milk inBatter Bowl with 10" Whisk; add half of the
whipped topping. Spreadchocolate mixture between layers using Icing
Spreader. Chop candies with Food Chopper. Combine remainingwhipped
topping, candies and extract in Batter Bowl. Frost cake withtopping
mixture. Slice with Serrated Bread Knife. From: Angstrom@juno.Com (Angela
Date: Wed, 15 Apr 1998 09:09:08 Edt