| 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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