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  • Chocolate Mousse Filled Angel Cake

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    Chocolate Mousse Filled Angel Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt angel food cake mix (16 ounce.) or possibly one prepared angel food cake
    • 1/4 c. cool water
    • 1 env unflavored gelatin
    • 1 pkt nonfat cream cheese (8 ounce.) softened
    • 1/3 c. powdered sugar
    • 2 tsp vanilla extract
    • 1 c. HERSHEY'S 50% Reduced Fat Semi-Sweet Baking Chips
    • 1/2 c. nonfat lowfat milk
    • 2 c. frzn fat-free whipped topping thawed Reduced Fat Chocolate Glaze
    • 2 Tbsp. sugar
    • 2 Tbsp. water
    • 1/2 c. Hershey's 50% Reduced Fat Semi-Sweet Baking Chips

    Directions

    1. Bake angel food cake as directed in tube pan; cold completely. In small bowl, sprinkle gelatin over water; allow to stand 3 min to soften.
    2. In food processor, combine cream cheese, powdered sugar and vanilla; process till smooth.
    3. In medium microwave-safe bowl, place chips and lowfat milk. Microwave at HIGH (100%) 1-1/2 min. Add in gelatin mix; stir till gelatin is dissolved and mix is smooth. Pour chip mix into cheese mix; process till smooth, about 2minutes.
    4. In large bowl, combine whipped topping and chocolate mix; chill till set, about 2 hrs.
    5. Using serrated knife, cut 1-inch layer from top of cake; lift off in one
    6. piece. Cut 1-inch layer from center hole and 1-inch from outer edge, leaving cake walls and cake base 1-1/4-inches thick. Using fork, carefully remove cake in cavity without breaking through sides or possibly bottom of cake; use cake from cavity separately. Fill trench with chocolate mix; replace top of cake. Cover; chill. Top with Reduced Fat Chocolate Glaze.
    7. REDUCED FAT CHOCOLATE GLAZE:In small saucepan, heat 2 Tbsp. sugar and 2 Tbsp. water to boiling; stir till sugar dissolves. Remove from heat; immediately add in 1/2 c. HERSHEY'S 50% Reduced Fat Semi-Sweet Baking Chips.

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