Chocolate mousse tiara cake
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Chocolate mousse tiara cake
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:15:43 AM. Recipe ID 45242. Report a problem with this recipe.
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      Title: Chocolate mousse tiara cake
 Categories: Cakes
      Yield: 6 Servings
      1    Swiss chocolate cake mix
      3    Eggs
  1 1/3 c  Water
    1/2 c  Vegetable oil

    1/2 c  Milk chocolate chips
      2 tb Water
      8 oz Non-diary whipped topping
   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 3 1/2 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 1/2 hour, then drizzle the set-aside
  chocolate over the mousse.  Refrigerate  2 more hours.
                        CHOCOLATE AMARETTO TIARA CAKE Use the same
  recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2
  tsp almond extract to the mousse and sprinkle 1/4 cp blanched sliced
  almonds on top.
                             FOREST TIARA CAKE Substitute devil's food
  cake mix, bake and cool cake as directed above. Add 1/2 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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Recipe ID 45242 (Apr 03, 2005)

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