|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Mocha Mousse Cake |
|
Serves: 12 Print this RecipePrep: 20 min Bake: 24 min Cool: 1 hr 10 min Chill: 2 hr 12 TO 16 SERVINGS 1 package Betty Crocker SuperMoist chocolate fudge cake mix 1 1/3 cups water 1/3 cup vegetable oil 1 tablespoon coffee liqueur or prepared coffee 4 eggs 1 tub Betty Crocker Whipped chocolate ready-to-spread frosting or Chocolate Whipped Cream Topping (see Fabulous Frosting and Glazes chapter) Mocha Mousse 3/4 cup whipping (heavy) cream 2 tablespoons sugar 1/3 cup coffee liqueur, or prepared coffee 1 (6-ounce) bag semisweet chocolate chips (1 cup) 2 teaspoons vanilla extract 1 Heat oven to 350°. Grease bottoms and sides of 3 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour. 2 Beat cake mix, water, oil, liqueur and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour about 1 3/4 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.) 3 Bake about 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. 4 While cake is cooling, make Mocha Mousse. Fill layers with mousse. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator. Mocha Mousse: Mix 1/4 cup of the whipping cream, the sugar and liqueur in 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with wire whisk until chips are melted. Stir in vanilla. Pour into large bowl; cool about 10 minutes or until room temperature. Beat remaining 1/2 cup whipping cream in chilled medium bowl with electric mixer on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes. High Altitude (3500 to 6500 feet): For 8- or 9-inch pans, heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Decrease oil to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. 1 Serving: Calories 390 (Calories from Fat 190); Fat 21g (Saturated 9g); Cholesterol 85mg; Sodium 350mg; Carbohydrate 45g (Dietary Fiber 2g); Protein 5g. % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 10%. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cookies 'n Cream Torte Chocolate-Mint Switl Cake Mint Glaze Cafe au Lait Cake Fudgy Chocolate Ring Cake Chocolate Ganache Cake Meringue-Swirled Chocolate Cake Mocha Mousse Cake Brown Sugar Crunch Torte Peanut Butter Silk Cake Layered Boston Cream Pie Vanilla Filling Harvey Wallbanger Cake Orange Glaze Pina Colada Cake Lemon-Filled Orange Cake Strawberry Yogurt Cake Lady Baltimore Cake Butter Brickle Cake Color Vision Cake French Silk Hazelnut Cake Neapolitan Cake Lemon Velvet Cream Cake Ultimate Carrot Cake Chocolate Angel Cake with Raspberry-Orange Sauce Strawberry-Rhubarb Angel Torte Key Lime-Coconut Angel Cake FAST FROSTING FIX-UPS |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
