| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cyberealm, Mom’s best, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | pk | 1 layer devils food cake mix |
| 1/3 | c | Chocolate ice cream topping |
| 4 | Squares semisweet chocolate | |
| 2 | tb | Powdered sugar |
| 2 | tb | Coffee liqueur |
| 2 | Egg yolks | |
| 1/2 | c | Whipping cream |
| 1 | tb | Chocolate ice cream topping |
| 1/2 | c | Whipped cream |
| Fresh raspberries (optional) |
INSTRUCTIONS
1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. 3. For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon. Remove from heat; cool completely. 4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of the chocolate mixture into the whipped cream. For in the remaining chocolate. Cover; chill until mixture mounds. Spread onto cake to within 1 inch of edge. Chill; covered for several hours. 5. To serve, drizzle cake with the 1 Tablespoon topping. Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired. Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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