Angel Food Cake with Minted Mascarpone Frosting
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 1 Hr. Chill Time| Ingredients |
|---|
| 1 store-bought or homemade 8-10 in. angel food cake |
| 8 oz. Wisconsin Mascarpone cheese |
| 1/2 c. confectioners' sugar |
| 1 tsp. pure mint extract |
| 2 oz. mint chocolate bar, shredded |
| fresh mint leaves for garnish, optional |
| raspberries or strawberries, optional |
Directions:
1. Split the angel food cake in half horizontally.
2. With electric mixer, briefly cream cheese and sugar. The mixture should be thick enough to spread-if not, add additional sugar. Do not overmix-the cheese will curdle. Stir in mint extract. Fold in shredded mint chocolate.
3. Spread the top of the bottom cake half with half the mixture. Top with top half and frost with remaining mixture. Do not frost sides of cake. Refrigerate until serving time. The cake is very good topped with sugared raspberries or strawberries.
