Choco-mint layer cake (guilt free-no fat)


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Recipe by: stach

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Preparation Time:
20 Min
Serves:
16
Difficulty:
Moderate
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 pk ANGEL FOOD CAKE MIX (14.5oz) 1 1/2 ts SALT
3/4 c UNSWEETENED COCOA POWDER 3 ea EGG WHITES
2 1/4 c SUGAR 2 dr GREEN FOOD COLORING
1/2 ts CREAM OF TARTAR 1 ea CANDIED MINT LEAVES, VIOLETS
1/4 ts PEPPERMINT EXTRACT

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.

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