Choco-Mint Layer Cake (Guilt Free-No Fat) Recipe

RatingDifficultyIntermediate

This is a recipe for a chocolate cake that is made without any fat or guilt. It is a light and fluffy cake that is layered with a mint cream filling. The cake is then topped with a chocolate ganache.

Yields1 Serving
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
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 1 pk ANGEL FOOD CAKE MIX (14.5oz) 1 1/2 ts SALT
 ¾ c UNSWEETENED COCOA POWDER
 3 ea EGG WHITES
 2 1/4 c SUGAR
 2 dr GREEN FOOD COLORING
 ½ ts CREAM OF TARTAR
 1 ea CANDIED MINT LEAVES, VIOLETS
 ¼ ts PEPPERMINT EXTRACT


1

PREHEAT OVEN TO 350 DEG F.

2

PREPARE ANGEL FOOD CAKE MIX ACCORDING TOPACKAGE DIRECTIONS, ADDING COCOA WITH CAKE PACKET.

3

PREPARE A SHEET PAN ASFOLLOWS: SPRAY A 17 1/2 X 11 3/4 BAKING PAN WITH NO STICK SPRAY.

4

LINEPAN WITH TWO LAYERS OF WAXED PAPER(WAXED PAPER SHOULD EXTEND OVER THESIDES TO ACT AS HANDLES).

5

POUR CAKE MIX INTO PAN AND SPREAD WITH SPATULATO COVER EVENLY.

6

BAKE CAKE FOR ABOUT 30 MINUTES.

7

COOL COMPLETELY IN PAN.

8

WHILE CAKE IS BAKING, PREPARE ICING.

9

IN THE TOP OF A LARGE DOUBLE BOILER,BEAT SUGAR, CREAM OF TARTAR, PEPPERMINT EXTRACT, SALT, EGG WHITES AND 3/4CUP WATER FOR ABOUT 1 MINUTE.

10

PLACE MIXTURE OVER BOILING WATER AND BEAT ATHIGH SPEED FOR 7 TO 10 MINUTES, OR UNTIL SOFT PEAKS FORM.

11

POUR MIXTUREINTO A LARGE BOWL AND BEAT AT HIGH SPEED FOR 3 TO 4 MINUTES UNTIL STIFFPEAKS FORM, AND MIXTURE IS THICK ENOUGH TO SPREAD.

12

TO REMOVE CAKE FROM PANAFTER BAKING, TURN OVER ONTO FLAT CLEAN SURFACE, BEING CAREFUL NOT TODAMAGE CAKE.

13

REMOVE AND DISCARD WAXED PAPER LINER.

14

TRIM EDGES FROM CAKEWITH LONG SERRATED EDGE KNIFE.

15

MEASURE THREE EQUAL SIZE PIECES AND CUT.

16

YOU SHOULD END UP WITH THREE PIECES THAT ARE ALL EQUAL IN SIZE, 11 X 5.

17

5APPROXIMATELY.

18

RESERVE 1/2 CUP FROSTING AND TINT IT GREEN FOOD COLORING.

19

PLACE ONE LAYER ONE A LARGE SERVING PLATTER.

20

SPREAD WITH 1 3/4 CUP OFFROSTING.

21

PLACE SECOND LAYER OF CAKE ON TOP.

22

REPEAT FROSTING STEP.

23

PLACELAST LAYER OF CAKE ON TOP.

24

COVER CAKE WITH REMAINING FROSTING.

25

PIPE TINTEDFROSTING ON EDGES OF CAKE, AND GARNISH WITH CANDIED VIOLETS AND LEAVES.

26

MAKES ABOUT 16 SERVINGS, EACH 235 CALORIES, 3 g PROTEIN, 0 g FAT, 0 mgCHOL, 55 g CARBO, 314 mg SODIUM.

27

THIS CAKE FREEZES WELL IF TIGHTLYWRAPPED, WILL LAST FOR 3 MONTHS.

CategoryCuisineTags

Ingredients

 1 pk ANGEL FOOD CAKE MIX (14.5oz) 1 1/2 ts SALT
 ¾ c UNSWEETENED COCOA POWDER
 3 ea EGG WHITES
 2 1/4 c SUGAR
 2 dr GREEN FOOD COLORING
 ½ ts CREAM OF TARTAR
 1 ea CANDIED MINT LEAVES, VIOLETS
 ¼ ts PEPPERMINT EXTRACT

Directions

1

PREHEAT OVEN TO 350 DEG F.

2

PREPARE ANGEL FOOD CAKE MIX ACCORDING TOPACKAGE DIRECTIONS, ADDING COCOA WITH CAKE PACKET.

3

PREPARE A SHEET PAN ASFOLLOWS: SPRAY A 17 1/2 X 11 3/4 BAKING PAN WITH NO STICK SPRAY.

4

LINEPAN WITH TWO LAYERS OF WAXED PAPER(WAXED PAPER SHOULD EXTEND OVER THESIDES TO ACT AS HANDLES).

5

POUR CAKE MIX INTO PAN AND SPREAD WITH SPATULATO COVER EVENLY.

6

BAKE CAKE FOR ABOUT 30 MINUTES.

7

COOL COMPLETELY IN PAN.

8

WHILE CAKE IS BAKING, PREPARE ICING.

9

IN THE TOP OF A LARGE DOUBLE BOILER,BEAT SUGAR, CREAM OF TARTAR, PEPPERMINT EXTRACT, SALT, EGG WHITES AND 3/4CUP WATER FOR ABOUT 1 MINUTE.

10

PLACE MIXTURE OVER BOILING WATER AND BEAT ATHIGH SPEED FOR 7 TO 10 MINUTES, OR UNTIL SOFT PEAKS FORM.

11

POUR MIXTUREINTO A LARGE BOWL AND BEAT AT HIGH SPEED FOR 3 TO 4 MINUTES UNTIL STIFFPEAKS FORM, AND MIXTURE IS THICK ENOUGH TO SPREAD.

12

TO REMOVE CAKE FROM PANAFTER BAKING, TURN OVER ONTO FLAT CLEAN SURFACE, BEING CAREFUL NOT TODAMAGE CAKE.

13

REMOVE AND DISCARD WAXED PAPER LINER.

14

TRIM EDGES FROM CAKEWITH LONG SERRATED EDGE KNIFE.

15

MEASURE THREE EQUAL SIZE PIECES AND CUT.

16

YOU SHOULD END UP WITH THREE PIECES THAT ARE ALL EQUAL IN SIZE, 11 X 5.

17

5APPROXIMATELY.

18

RESERVE 1/2 CUP FROSTING AND TINT IT GREEN FOOD COLORING.

19

PLACE ONE LAYER ONE A LARGE SERVING PLATTER.

20

SPREAD WITH 1 3/4 CUP OFFROSTING.

21

PLACE SECOND LAYER OF CAKE ON TOP.

22

REPEAT FROSTING STEP.

23

PLACELAST LAYER OF CAKE ON TOP.

24

COVER CAKE WITH REMAINING FROSTING.

25

PIPE TINTEDFROSTING ON EDGES OF CAKE, AND GARNISH WITH CANDIED VIOLETS AND LEAVES.

26

MAKES ABOUT 16 SERVINGS, EACH 235 CALORIES, 3 g PROTEIN, 0 g FAT, 0 mgCHOL, 55 g CARBO, 314 mg SODIUM.

27

THIS CAKE FREEZES WELL IF TIGHTLYWRAPPED, WILL LAST FOR 3 MONTHS.

Choco-Mint Layer Cake (Guilt Free-No Fat) Recipe

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