Creamy Mousse Cake
1 package (12oz) prepared chocolate Swiss rolls
2 cups strawberries, hulled, sliced and divided
2 tbs strawberry spread
2 packages (2.8 oz each) chocolate mousee mix
1 container (8 oz) frozen whipped topping, thawed
Cut each Swiss roll crosswise into 6 slices. Line bottom and sides of
8' springform pan with Swiss roll cake slices. (For best results,
freeze Swiss rolls at least 30min before slicing). Chop 1/2 cup
strawberries. In small bowl, combine chopped strawberries and fruit
spread. Spread mixture over bottom layer of cake slices. Prepare
mousse mix accordingly to package directions. Spoon prepared
chocolate mousse into cake lined pan. Chill 1 hour or until firm.
Top cake with whipped topping and remaining sliced strawberries.
Garnish with chocolate curls and small flowers, if desired.
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