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Mousse 2 prepared 8" or 9" round chocolate cakes, prepared per pkg. directions (I use Betty Crocker Chocolate Fudge Cake); Cool. 1 tsp. unflavored gelatin 1 Tbsp. cold water 2 Tbsp. boiling water 1/2 c. sugar 1/4 c. Hershey's cocoa 1 c. (1/2 pt.) cold whipping cream 1 tsp. vanilla extract Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the chocolate butter cream frosting. Chocolate Buttercream Frosting 1/2 c. butter, softened 1 tsp. vanilla extract 1/8 tsp. salt 16-oz. pkg. powdered sugar 2/3 c. unsweetened cocoa 5-7 Tbsp. milk Beat first 3 ingredients at medium speed with electric mixer until creamy. Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture, alternating with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat up to 4 Tbsp. of milk for desired consistency. Place 1 round cake on plate and top with chocolate mousse. Place 2nd round cake on top of chocolate mousse. Frost entire cake with chocolate buttercream frosting. Be careful at spots where chocolate mousse is. You need to get the frosting to just cover the spots. Keep cake in refrigerator until ready to serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |