1 store-bought or homemade 8- to 10-inch angel food cake
8 ounces Wisconsin Mascarpone cheese
1/2 cup confectioners' sugar
1 teaspoon pure mint extract
2 ounces mint chocolate bar, shredded
Fresh mint leaves for garnish, optional
Split the angel food cake in half horizontally.
With electric mixer, briefly cream cheese and sugar. The mixture should be thick
enough to spread—if not, add additional sugar. Do not over-mix—the cheese will curdle.
Stir in mint extract. Fold in shredded mint chocolate.
Spread the top of the bottom cake half with half the mixture. Top with top half
and frost with remaining mixture. Do not frost sides of cake.
Refrigerate until serving time.
Yield: 8 servings
The cake is very good topped with sugared raspberries or strawberries.