DEEP DARK CHOCOLATE CAKE WITH MOUSSE 2 c. sugar 1 3/4 c. all purpose flour 3/4 c. Hershey's cocoa 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp. vanilla extract 1 c. boiling water
In large mixer bowl, combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat in medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 3 round 8 inch pans, greased and floured. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pans. Cool completely. Prepare DOUBLE RECIPE of chocolate mousse (below). Fill and frost layers with mousse. Garnish with sliced almonds and chocolate curls, if desired. Refrigerate at least 1 hour. Cover and refrigerate remaining cake. Makes 10-12 servings. CHOCOLATE MOUSSE: (single recipe) 1 tsp. unflavored gelatin 1 tbsp. cold water 2 tbsp. boiling water 1/2 c. sugar 1/4 c. Hershey's cocoa 1 c. chilled whipping cream 1 tsp. vanilla extract To double recipe, use 1 envelope unflavored gelatin and double remaining ingredients. Use large COLD mixer bowl. In small mixer bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small COLD mixer bow, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff peaks form. Pour in gelatin mixture and beat until well blended. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
