Recipe - Chocolate Mousse Torte

1 pack 1 layer devils food cake mix
1/3 cup Chocolate ice cream topping
4 Squares semisweet chocolate
2 tablespoon Powdered sugar
2 tablespoon Coffee liqueur
2 Egg yolks
One half cup Whipping cream
1 tablespoon Chocolate ice cream topping
One half cup Whipped cream
Fresh raspberries (optional)

1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter.

2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.

3. For the mousse, in a small saucepan melt semisweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix
ture coats a metal spoon. Remove from heat; cool completely.

4. Beat the first One half cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.

5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the One half cup whipped cream
around cake edge and garnish with raspberries, if desired.

Cal: 258
Source: Better Homes and Gardens Magazine, Dec. 1992

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip