Posted by Victoria Lamberth on 12/15/2015 to
Recipes
What You'll Need: 1 package Chocolate Cake Mix
1 package Chocolate Chocolate Chip Cookie Mix
1 package Chocolate Chocolate Chip Cookie Mix
1 package Cappuccino Mousse Mix
3 cups warm coffee
2 cups cold low-fat milk
Instant coffee (optional)
Instant coffee (optional)
Yields: 36 - 2.8 ounce servings or 6x6 cut
Directions:
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Preheat conventional oven to 350°F or convection oven to 275°F (low fan).
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Combine Chocolate Cake Mix, Chocolate Chocolate Chip Cookie Mix, and 1/2 cup of the Cappuccino Mousse Mix in a stand mixer with the paddle attachment. Turn on mixer to the lowest speed and allow dry ingredients to blend for one minute. With the mixer on, gradually add the warm coffee and blend. Continue mixing on medium speed for another 2-3 minutes.
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Spread the batter evenly in a prepared hotel pan (12"x20").
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Bake in a conventional oven for 30-35 minutes or in a convection oven for 25-30 minutes (or until done).
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Add cold low-fat milk to the remaining Mousse Mix and whip on high speed for 6-7 minutes. Chill whipped mousse.
- Allow cake to cool completely and use the chilled mousse as frosting. Garnish by lightly sprinkling instant coffee over the frosted cake. Cover and chill until serving time.