Recipe - Chocolate Mousse Tiara Cake

BATTER
1 Swiss chocolate cake mix
3 Eggs
1 1/3 cup Water
One half cup Vegetable oil

MOUSSE
One half cup Milk chocolate chips
2 tablespoon Water
8 ounce Nondiary 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 2124 minutes or until done. Cool for 510
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 One half hour, then drizzle the setaside 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 One half tsp almond
extract to the mousse and sprinkle One fourth cp blanched cut or sliced up almonds on top.
FOREST TIARA CAKE Substitute devil's food cake
mix, bake and cool cake as directed above. Add One half tsp almond extract to 8
ounce nondairy whipped topping, spread & chill like the mousse. Top with 1
can cherry pie filling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini