Chocolate Mousse Cake
From circlemoon8 13 years agoIngredients
- Cake: shopping list
- 1 cup all-purpose flour shopping list
- 1/3 cup unsweetened cocoa shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1/3 cup sugar shopping list
- 2 TBS butter, room temperature shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 1 cup milk shopping list
- Filling: shopping list
- 3/4 cup milk shopping list
- 1 TBS grenadine shopping list
- 1 tsp vanilla shopping list
- 1/2 tsp almond extract shopping list
- 1 - 3.9 oz box instant chocolate pudding shopping list
- 1 cup whipped topping, thawed shopping list
- 1/2 cup seedless raspberry preserves shopping list
- 1 TBS confectioner's sugar shopping list
How to make it
- Cake: Preheat oven 350. Grease 2 9" round cake pans.
- Stir flour, cocoa, baking powder, baking soda and salt in bowl.
- Beat sugar and butter in second bowl to blend. Add egg, and vanilla; beat 1 minute on high.
- On low speed, beat in flour mixture in 3 batches, alternating with milk, until smooth and fluffy. Divide between prepared cake pans.
- Bake until tops spring back with lightly touched and sides begin to pull from the sides. Cool cakes in pans on rack 10 minutes. Run knife around edges; invert onto reack and cool.
- Filling: Combine milk, grenadine, vanilla and almond extract. Add pudding mix; beat at medium-low speed for 2 minutes. Fold in whipped topping. Chill 3-5 minutes.
- Place one cake layer on serving plate. Spread with 1/4 cup raspberry preserves. Spread filling over preserves layer. Spread remaining preserves on second cake layer, invert and place ontop of the bottom cake layer with the filling. Chill until filling is firm, about 1 hour. Before serving sift confectioner's sugar over the top.
People Who Like This Dish 1
- doreenfish Thessalon, Canada
- circlemoon8 Mesa, Arizona
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