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Receta Choco Mint Layer Cake (Guilt Free No Fat)
by Global Cookbook

Choco Mint Layer Cake (Guilt Free No Fat)
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Ingredientes

  • 1 pkt ANGEL FOOD CAKE MIX (14.5z)
  • 3/4 c. UNSWEETENED COCOA Pwdr
  • 2 1/4 c. SUGAR
  • 1/2 tsp CREAM OF TARTAR
  • 1/4 tsp PEPPERMINT EXTRACT
  • 1 1/2 tsp SALT
  • 3 x EGG WHITES
  • 2 dsh GREEN FOOD COLORING
  • 1 x CANDIED MINT LEAVES, VIOLETS

Direcciones

  1. 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 Proportionately.
  2. BAKE CAKE FOR ABOUT 30 Min. Cold 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 C. WATER FOR ABOUT 1 MINUTE. PLACE Mix OVER BOILING WATER AND BEAT AT HIGH SPEED FOR 7 TO 10 Min, Or possibly Till SOFT PEAKS FORM. POUR Mix INTO A LARGE BOWL AND BEAT AT HIGH SPEED FOR 3 TO 4 Min Till STIFF PEAKS FORM, AND Mix IS THICK Sufficient TO SPREAD. TO REMOVE CAKE FROM PAN AFTER BAKING, TURN OVER ONTO FLAT CLEAN SURFACE, BEING CAREFUL NOT TO DAMAGE CAKE. REMOVE AND Throw away WAXED PAPER LINER. TRIM EDGES FROM CAKE WITH LONG SERRATED EDGE KNIFE. MEASURE THREE EQUAL SIZE Pcs AND CUT. YOU SHOULD END UP WITH THREE Pcs Which ARE ALL EQUAL IN SIZE, 11" X 5.5" APPROXIMATELY. RESERVE 1/2 C. FROSTING AND TINT IT GREEN FOOD COLORING. PLACE ONE LAYER ONE A LARGE SERVING PLATTER. SPREAD WITH 1 3/4 C. 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.
  3. MAKES ABOUT 16 SERVINGS,SODIUM. THIS CAKE FREEZES WELL IF TIGHTLY WRAPPED, WILL LAST FOR 3 MONTHS.