| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Dutch |
Cakes |
6 |
Servings |
INGREDIENTS
| 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 |
|
|
CHOCOLATE AMARETTO TIARA CAKE Use the same recipe as |
|
|
FOREST TIARA CAKE Substitute devil's food cake |
INSTRUCTIONS
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 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.
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.
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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