- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 2 teaspoons baking cocoa
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1 frozen pound cake (10-3/4 ounces), thawed
- 1 medium kiwifruit, peeled, halved and sliced, optional
- In a chilled small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and vanilla; beat until stiff peaks form.
- Split cake into three horizontal layers. Spread about 1/2 cup mousse on bottom layer; repeat layers twice. Garnish with kiwi if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Mousse-Topped Pound Cake in Quick Cooking May/June 2005, p17
Reviews for Mousse-Topped Pound Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 2, 2008