Chocolate mousse tiara cake

Yield: 6 Servings

Measure Ingredient
1 each Swiss chocolate cake mix
3 eaches Eggs
1⅓ cup Water
½ cup Vegetable oil
½ cup Milk chocolate chips
2 tablespoons Water
8 ounces Non-diary whipped topping
\N \N CHOCOLATE AMARETTO TIARA CAKE Use the same
\N \N FOREST TIARA CAKE Substitute devil's food

BATTER

MOUSSE

Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3½ cps of batter in the pan (you'll have batter left over to bake cupcakes) Bake the cake at 350 for 21-24 minutes or until done. Cool for 5-10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter.

Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Remove 2 Tbs of chocolate mixture and set it aside.

Refrigerate remaining chocolate for 10 minutes, until thickened but still creamy. Fold it into the whipped topping and spread evenly in the cooled cake. Refrigerate for ½ hour, then drizzle the set-aside chocolate over the mousse. Refrigerate 2 more hours.

recipe as above, but substitute a dark Dutch fudge cake mix, add ½ tsp almond extract to the mousse and sprinkle ¼ cp blanched sliced almonds on top.

cake mix, bake and cool cake as directed above. Add ½ tsp almond extract to 8 oz non-dairy whipped topping, spread & chill like the mousse. Top with 1 can cherry pie filling.

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