Chocolate Mousse filled Angel Cake
1 package (16 oz.) angel food cake mix or one prepared angel food cake
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 oz.) nonfat cream cheese, softened
1/3 cup powdered sugar
2 teaspoons vanilla extract
1 cup HERSHEY’S 50% Reduced Fat Semi-Sweet Baking Chips
1/2 cup nonfat milk
2 cups frozen reduced-fat whipped topping, thawed
Reduced Fat Chocolate Glaze (recipe follows)
Bake angel food cake as directed in tube pan; cool completely. In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften. In food processor, combine cream cheese, powdered sugar and vanilla; process until smooth. In medium microwave-safe bowl, place chips and milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2 minutes. In large bowl, combine whipped topping and chocolate mixture; refrigerate until set, about 2 hours. Using serrated knife, cut 1-inch layer from top of cake; lift off in one 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 bottom of cake; use cake from cavity separately. Fill trench with chocolate mixture; replace top of cake. Cover; refrigerate. Top with Reduced Fat Chocolate Glaze.
REDUCED FAT CHOCOLATE GLAZE:
In small saucepan, heat 2 tablespoons sugar and 2 tablespoons water to boiling; stir until sugar dissolves. Remove from heat; immediately add 1/2 cup HERSHEY’S 50% Reduced Fat Semi-Sweet Baking Chips.
Serves 16
Per serving:
Calories 258
Fat 4
Sat Fat 3
Protein 5
Fiber 0
Sodium 290
Carbohydrates 50
WW points 5