Chocolate-Peanut Butter Mousse Cake - cooking recipe

Ingredients
    1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
    3 eggs (or as called for by your cake mix)
    1/3 cup oil (or as called for by your cake mix)
    1 1/3 cups water (or as called for by your cake mix)
    2 1/2 cups whipping cream, divided
    1 (10 ounce) package peanut butter morsels
    2 teaspoons vanilla extract
    1 tablespoon butter or 1 tablespoon margarine
    2/3 cup semisweet chocolate morsel
Preparation
    Prepare cake mix according to package directions.
    Pour into 2 lightly greased 8-inch round cakepans.
    Bake according to package directions.
    Cool in pans on wire racks 10 minutes.
    Remove from pans; cool on wire racks.
    Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
    Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
    Stir in vanilla, and cool 25 minutes.
    Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
    Stir one-third of whipped cream into peanut butter mixture.
    Fold into remaining whipped cream.
    Spread between cake layers; cover and chill.
    Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
    Add chocolate morsels; remove from heat and let stand 5 minutes.
    Stir until morsels melt and mixture is smooth.
    Pour glaze over cake.
    Serve warm; or chill and serve at room temperature.

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