Mint Chocolate Mousse Cake

by Pam Martin

Prep time: 0:30

Servings: 8 servings

INGREDIENTS

1 angel food cake, prepared
1 pkg. instant chocolate pudding
2/3 cup milk
8 oz. frozen whipped topping, thawed
6 round peppermint candies
1/4 tsp. peppermint extract

INSTRUCTIONS

Slice angel food cake horizontally into thirds on Grooved 18x12 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. Combine remaining whipped topping, candies and extract in batter bowl. Frost cake with topping mixture. Slice with serrated bread knife.

CHEF COMMENTS

No comments are available.

Tagged: cakes, desserts, mintcake add tags

Have you made it? What'd you think?

Log in to review this recipe.