Cappuccino Mousse Cake Posted by luvtocook 6/7/01 5:27:49 am 1 (16 ounce) angel food cake mix Prepare according to package directions, substituting cold brewed coffee for water. Spoon into wax paper-lined 9-inch round cake pans. Bake 350 degrees F for 20-25 minutes. White Chocolate Mousse 1 3/4 cups whipping cream 4 (4 ounce) white chocolate bars, chopped Cook whipping cream in a saucepan over low heat until thoroughly heated. Do not boil. Place white chocolate in a 3-quart metal mixing bowl. Add whipping cream, and stir until smooth. Place bowl in large bowl filled with ice. Let stand 25 minutes, stirring every 5 minutes. Mixture must be ice cold and have the consistency of a custard sauce. Beat chilled mixture at medium speed with mixer just till stiff peaks form. Do not overbeat or mixture will curdle. Spread cake layers with white chocolate mousse. Cover and chill at least 4 hours. Coffee Butter Cream Frosting 1/2 cup butter, softened 1 pound powdered sugar 1/3 cup Kahlúa 1 teaspoon vanilla extract Beat butter and 1 cup powdered sugar at low speed with mixer till blended. Add remaining sugar alternately with Kahlúa, beating till blended. Add vanilla extract. Beat at medium speed till spreading consistency. Frost top and sides of cake. Can sprinkle top with cinnamon if desired. Decorated with piped borders and dollops if desired.