Ingredients Jump to Instructions ↓

  1. --BATTER--

  2. 1 ea Swiss chocolate cake mix

  3. 3 ea Eggs

  4. 1 1/3 c Water

  5. 1/2 c Vegetable oil

  6. --MOUSSE--

  7. 1/2 c Milk chocolate chips

  8. 2 tb Water

  9. 8 oz Non-diary whipped topping

  10. 2 minutes. Place

  11. 3 1/2 cps of batter in the pan

  12. 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

  13. 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

  14. 2 more hours. CHOCOLATE AMARETTO TIARA CAKE Use the same recipe as above, but substitute a dark Dutch fudge cake mix, add

  15. 1/2 tsp almond extract to the mousse and sprinkle

  16. 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

  17. 1/2 tsp almond extract to

  18. 8 oz non-dairy whipped topping, spread & chill like the mousse. Top with

  19. 1 can cherry pie filling.


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