Cake Recipes
Cappuccino Mousse Cake
Ingredients
Cake
- 1 (16 ounce) box angel food cake mix
White Chocolate Mousse
- 1 3/4 cups whipping cream
- 4 (4 ounce) white chocolate bars, chopped
Coffee Butter Cream Frosting
- 1/2 cup butter, softened
- 1 pound powdered sugar
- 1/3 cup Kahlua
- 1 teaspoon vanilla extract
Instructions
Cake
- Prepare according to package directions, substituting cold brewed coffee for water.
- Spoon into a wax paper-lined 9 inch round cake pans.
- Bake at 350 degrees F for 20 to 25 minutes.
White Chocolate Mousse
- Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil.
- Place white chocolate in a 3 quart metal mixing bowl.
- Add whipping cream, and stir until smooth.
- Place bowl in large bowl filled with ice. Let stand for 25 minutes, stirring every 5 minutes. Mixture must be ice cold and have the consistency of a custard sauce.
- Beat chilled mixture at medium speed with mixer just until stiff peaks form. Do not overbeat or mixture will curdle.
- Spread cake layers with white chocolate mousse.
- Cover and chill for at least 4 hours.
Coffee Butter Cream Frosting
- Beat butter and 1 cup powdered sugar at low speed with mixer until blended.
- Add remaining sugar alternately with Kahlua, beating until blended.
- Add vanilla extract. Beat at medium speed until spreading consistency.
- Frost top and sides of cake.
- Can sprinkle top with cinnamon if desired.
- Decorate with piped borders and dollops if desired.
Attribution
Posted by luvtocook at Recipe Goldmine 6/7/01 5:27:49 am.