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1/1 Photo of Chocolate Mousse Cake
From Family Circle magazine - have no idea when as I just cut out the recipe card with the picture. This is made in a jelly-roll pan. I have made this recipe again and used just 2 cups of flour (instead of the original 3 cups and the cake was flat so I'd suggest adjusting to 2 1/4 - 2 1/2 cups of flour) It should have the normal consistency of a cake batter when finished mixing.
Units: US | Metric
Serving Size: 1 (114 g)
Servings Per Recipe: 12