Chocolate Mousse Frosting
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- 8 oz
- thawed container cool whip
- 1 1/2 c
- powdered sugar
- 3/4 c
- baking cocoa powder
1Combine powdered sugar and cocoa powder, until well blended.
Add to Cool Whip- stir until well blended.
Frost two 9-inch round layers, split in half plus sides and top. Refrigerate.
Great on top of other desserts, like ice cream, pies,shortcake,angel food cake, great on it's own too....