Choco Light Mousse Torte Recipe
Ingredients
| 2/3 cup light corn oil spread, softened | ||
| Sugar | 1 Cup (16 tbs) | |
| Egg substitute | 3/4 Cup (16 tbs), frozen | |
| Vanilla extract | 1 1/2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| 3/4 cup cocoa or European style cocoa | ||
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Skim milk | 1 1/3 Cup (16 tbs) | |
| Choco-Light Mousse Filling | ||
Directions
Preheat oven to 350°F.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; spray foil with nonstick vegetable cooking spray and flour.
In large bowl, beat corn oil spread and sugar until well blended.
Add egg substitute and vanilla; beat well.
Stir together flour, cocoa, baking powder and baking soda; gradually add to sugar mixture, beating until well blended.
Spread batter into prepared pan and bake 15-20 minutes or until toothpick inserted in center comes out clean.
Prepare Choco-Light Mousse Filling.
Cool cake in pan 10 minutes.
Invert onto wire rack; remove foil.
Cool completely.
Trim edges; cut cake crosswise into 4 equal pieces, each about 9x 3 1/2 inches.
Place one layer on serving plate; spread with about 1/2 cup filling.
Repeat with 2 more layers; pipe or spread fourth layer with remaining filling.
Refrigerate until ready to serve.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; spray foil with nonstick vegetable cooking spray and flour.
In large bowl, beat corn oil spread and sugar until well blended.
Add egg substitute and vanilla; beat well.
Stir together flour, cocoa, baking powder and baking soda; gradually add to sugar mixture, beating until well blended.
Spread batter into prepared pan and bake 15-20 minutes or until toothpick inserted in center comes out clean.
Prepare Choco-Light Mousse Filling.
Cool cake in pan 10 minutes.
Invert onto wire rack; remove foil.
Cool completely.
Trim edges; cut cake crosswise into 4 equal pieces, each about 9x 3 1/2 inches.
Place one layer on serving plate; spread with about 1/2 cup filling.
Repeat with 2 more layers; pipe or spread fourth layer with remaining filling.
Refrigerate until ready to serve.
Chef
