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---------- Recipe via Meal-Master (tm) v8.04
Title: CHOCOLATE MOUSSE TIARA CAKE
Categories: Cakes
Yield: 6 servings
--------------------------BATTER--------------------------
1 ea Swiss chocolate cake mix
3 ea Eggs
1 1/3 c Water
1/2 c Vegetable oil
--------------------------MOUSSE--------------------------
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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