Ingredients
1 package angel food cake mix (14.5oz)
3/4 cup unsweetened cocoa powder
2 1/4 cup sugar
1/2 tsp cream of tartar
1/4 tsp peppermint extract
1 1/2 tsp salt
3 each egg whites
2 drop green food coloring
1 each candied mint leaves, violets
Directions
PREHEAT OVEN TO 350 DEG F. PREPARE ANGEL FOOD CAKE MIX ACCORDING TO
PACKAGE DIRECTIONS, ADDING COCOA WITH CAKE PACKET. PREPARE A SHEET
PAN AS FOLLOWS: SPRAY A 17 1/2" X 11 3/4" BAKING PAN WITH NO STICK
SPRAY. LINE PAN WITH TWO LAYERS OF WAXED PAPER(WAXED PAPER SHOULD
EXTEND OVER THE SIDES TO ACT AS HANDLES). POUR CAKE MIX INTO PAN AND
SPREAD WITH SPATULA TO COVER EVENLY. BAKE CAKE FOR ABOUT 30 MINUTES.
COOL COMPLETELY IN PAN. WHILE CAKE IS BAKING, PREPARE ICING. IN THE
TOP OF A LARGE DOUBLE BOILER, BEAT SUGAR, CREAM OF TARTAR, PEPPERMINT
EXTRACT, SALT, EGG WHITES AND 3/4 CUP WATER FOR ABOUT 1 MINUTE. PLACE
MIXTURE OVER BOILING WATER AND BEAT AT HIGH SPEED FOR 7 TO 10
MINUTES, OR UNTIL SOFT PEAKS FORM. POUR MIXTURE INTO A LARGE BOWL AND
BEAT AT HIGH SPEED FOR 3 TO 4 MINUTES UNTIL STIFF PEAKS FORM, AND
MIXTURE IS THICK ENOUGH TO SPREAD. TO REMOVE CAKE FROM PAN AFTER
BAKING, TURN OVER ONTO FLAT CLEAN SURFACE, BEING CAREFUL NOT TO
DAMAGE CAKE. REMOVE AND DISCARD WAXED PAPER LINER. TRIM EDGES FROM
CAKE WITH LONG SERRATED EDGE KNIFE. MEASURE THREE EQUAL SIZE PIECES
AND CUT. YOU SHOULD END UP WITH THREE PIECES THAT ARE ALL EQUAL IN
SIZE, 11" X 5.5" APPROXIMATELY. RESERVE 1/2 CUP FROSTING AND TINT IT
GREEN FOOD COLORING. PLACE ONE LAYER ONE A LARGE SERVING PLATTER.
SPREAD WITH 1 3/4 CUP OF FROSTING. PLACE SECOND LAYER OF CAKE ON TOP.
REPEAT FROSTING STEP. PLACE LAST LAYER OF CAKE ON TOP. COVER CAKE
WITH REMAINING FROSTING. PIPE TINTED FROSTING ON EDGES OF CAKE, AND
GARNISH WITH CANDIED VIOLETS AND LEAVES. MAKES ABOUT 16 SERVINGS,
EACH 235 CALORIES, 3 g PROTEIN, 0 g FAT, 0 mg CHOL, 55 g CARBO, 314
mg SODIUM. THIS CAKE FREEZES WELL IF TIGHTLY WRAPPED, WILL LAST FOR 3
MONTHS.
Servings: 16 servings
Choco-Mint Layer Cake (Guilt Free-No Fat) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is actually possible to track the history of recipes far back into antiquity, certainly as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient cook books were just primitive pictorial recipes for preparing food.
Later on, we find a couple of interesting recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the indian food that is familiar to us all today, but instead accounts of the types of food eaten by the rich and powerful. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as basil and coriander. These new herbs and spices prompted an increase in recipe publications, many of which are kept safe in private cookery archives. The introduction of the TV gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Choco Mint Layer Cake (Guilt Free No Fat) recipe.
