-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.
Yields
6 Servings