INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 182
Total Fat: 20.5g
Cholesterol: 93mg
Sodium: 37.2mg
Potassium: 35.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.1g