Hy-Vee Recipes and Ideas

Directions

1. Step1
   Move oven rack to lowest position.
2. Step2
   Preheat oven to 375 degrees.
3. Step3
   Pour 1-1/3 cups water into large mixing bowl. Sprinkle egg white (package A) over water. Blend 1 minute on low speed until egg whites are completely moistened. Beat at high speed until very stiff peaks form when beater is raised, about 5 minutes.
4. Step4
   Sprinkle flour mixture (package B) and baking cocoa, one-fourth at a time, over egg whites. Fold gently using wire whip or slotted spoon.
5. Step5
   Pour batter into ungreased 10-by-4-inch tube pan. Cut gently through batter with knife to remove large air bubbles.
6. Step6
   Bake for 35 to 40 minutes.
7. Step7
   Cool the cake by turning pan upside down. Hang on bottle to allow circulation of air under cake.
8. Step8
   Loosen cake from tube and sides of pan using knife or spatula with up-and-down strokes. Gently remove cake.
9. Step9
   With a serrated knife, cut the angel food cake into 3 horizontal layers.
10. Step10
    Prepare the chocolate mousse mixes according to package directions using 1-1/3 cups skim milk and 1/2 teaspoon mint extract for the liquid called for on packages.
11. Step11
    To assemble cake, place bottom of one split layer on serving plate. Spread with 1/2 cup chocolate fudge ice cream topping. Spread about 1/2 cup of the mousse mixture over the fudge topping. Repeat with second cake layer (cake layer, then fudge topping, then mousse). Frost top and sides of cake with remaining mousse mixture. Cover and chill for at least 1 hour.
12. Step12
    Garnish with chopped mints before serving.