1 package Angel food cake mix -- (14.5oz)
3/4 cup unsweetened Cocoa Powder
2 1/4 cups Sugar
1/2 teaspoon Cream of Tartar
1/4 teaspoon Peppermint Extract
1 1/2 teaspoons Salt
3 Egg Whites
2 drops Green Food Coloring
1 Candied Mint Leaves -- violets
Preheat oven to 350F.
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.
Choco Mint Layer Cake