Recipe for cooking Chocolate Mousse Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Chocolate Mousse Cake

Cake
1 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 c. sugar
2 Tbsp. butter or butter replacement (at room temperature)
1 egg
1 tsp. vanilla extract or flavoring
1 c. milk

Preheat oven to 350 degrees F. Grease 2 (9-in.) round cake pans.

Stir flour, cocoa, baking powder, baking soda and salt in bowl. Beat sugar and butter in second bowl with electric mixer for 30 seconds to blend. Add egg and vanilla extract or flavoring; beat 1 min. at high speed. On low speed, beat in flour mixture in 3 batches, alternating with milk, until smooth and fluffy. Divide between prepared cake pans. Bake until tops spring back when lightly touched and sides begin to pull from sides of pans, 10 mins.. Cool cakes in pans on rack 10 mins.. Run knife around edges; invert onto rack and cool.

Filling
3/4 c. milk
1 Tbsp. strawberry or other fruit-flavored liqueur
1 tsp. vanilla extract or flavoring
1/2 tsp. almond extract or flavoring
1 sm. box chocolate-flavored instant pudding mix
1 c. frozen nondairy whipped topping, defrosted
1/2 c. seedless raspberry preserves
1 Tbsp. powdered\sugar

Combine milk, liqueur and extract or flavorings. Add pudding mix; beat at medium-low speed for 2 min.. Fold in topping. Chill 3 to 5 min..

Place 1 cake layer on serving plate. Spread with 1/4 c. raspberry preServes approximately. Spread filling over top. Spread remaining preServes approximately over second cake layer; invert over filling. Cover; chill until filling is firm, 1 hour. Before serving, sift confectioners\sugar over top.