Recipe - Mint Chocolate Mousse Cake

1 Prepared angel food cake
1 pack Instant chocolate pudding
2/3 cup Milk
8 ounce Frozen whipped topping
Thawed
6 Round peppermint candies
One fourth 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 EATL Digest 30 May 96

Date: Fri, 31 May 1996 17:12:54 0400

From: "Carol T." taillon@ACCESS.MOUNTAIN.NET

Recipe By : The Pampered Chef