or until melted. Prepare chocolate mousse mix according to package directions
lightly, then whisk in the vanilla and egg yolks. Set the
ke the filling first,
u=inutes.
Cool.
Mousse:
Place water into a
ream, cooked flour, cocoa powder, vanilla, butter, and sugar in a
Vanilla Buttermilk Cake:
Spritz three 8x2 inch round cake pans with vegetable
Double Vanilla Pound Cake Instructions: Preheat oven to 350
Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
tove-top. Add cornstarch and vanilla to reserved milk; drizzle into
Grease 2 (9-inch) round cake pans, then line them parchment
>Whisk in rum and vanilla.
Transfer 1 cup
ake:
BOTTOM LAYER (cake):
Bake according to directions
yers.
To make Raspberry Filling: In a blender or
he Apple Filling: In a
an. Set aside.
For Filling: Beat 3 pkgs cream cheese
separate bowl mix butter, vanilla, lemon juice and zest.
fted.
Beat in the vanilla.
Stir together the flour
hick ribbon.
Beat in vanilla.
Beat egg whites at
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
nch round cake pans (or