Mint chocolate mousse cake

Yield: 8 Servings

Measure Ingredient
1 Prepared angel food cake
1 pack Instant chocolate pudding
⅔ cup Milk
8 ounces Frozen whipped topping --
6 Round peppermint candies
¼ teaspoon Peppermint extract

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 Knife.

Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:12:54 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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