Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. grease and flour two 8 x 1 1/2 inch round layer pans. prepare, bake and cool cake as directed on package. melt chocolate with water over simmering water. cool slightly. beat egg whites in large bowl until stiff, not dry, peaks form. beat egg yolks in large bowl until thick (about 3 minutes); beat in chocolate and vanilla extract. fold in beaten egg whites. chill in refrigerator for 30 minutes. cut each cooled cake layer in 8 wedges and arrange wedges in 9 inch round layer pan so wedges are separated. pour one half of mousse over cake in each pan and gently spread to fill spaces between wedges. refrigerate until set.

Target recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.