Print Recipe

Cappuccino Mousse Cake

RG

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

  1. Cake: Prepare according to package directions, substituting cold brewed coffee for water.
  2. Spoon into wax paper-lined 9-inch round cake pans.
  3. Bake at 350 degrees F for 20-25 minutes.
  4. White Chocolate Mousse: Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil.
  5. Place white chocolate in a 3-quart metal mixing bowl.
  6. Add whipping cream, and stir until smooth.
  7. 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.
  8. Beat chilled mixture at medium speed with mixer just till stiff peaks form. Do not overbeat or mixture will curdle.
  9. Spread cake layers with white chocolate mousse.
  10. Cover and chill for at least 4 hours.
  11. Coffee Butter Cream Frosting: Beat butter and 1 cup powdered sugar at low speed with mixer until blended.
  12. Add remaining sugar alternately with Kahlua, beating until blended.
  13. Add vanilla extract. Beat at medium speed until spreading consistency.
  14. Frost top and sides of cake.
  15. Can sprinkle top with cinnamon if desired.
  16. Decorate with piped borders and dollops if desired.

Posted by luvtocook at Recipe Goldmine 6/7/01 5:27:49 am.


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