Chocolate-Peanut Butter Mousse Cake

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Total Time
1hr 30mins
Prep
1 hr
Cook
30 mins

Southern Living

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Ingredients

Nutrition
  • 1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 12 cups whipping cream, divided
  • 1 (10 ounce) package peanut butter morsels
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter or 1 tablespoon margarine
  • 23 cup semisweet chocolate morsel

Directions

  1. Prepare cake mix according to package directions.
  2. Pour into 2 lightly greased 8-inch round cakepans.
  3. Bake according to package directions.
  4. Cool in pans on wire racks 10 minutes.
  5. Remove from pans; cool on wire racks.
  6. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
  7. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
  8. Stir in vanilla, and cool 25 minutes.
  9. Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
  10. Stir one-third of whipped cream into peanut butter mixture.
  11. Fold into remaining whipped cream.
  12. Spread between cake layers; cover and chill.
  13. Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
  14. Add chocolate morsels; remove from heat and let stand 5 minutes.
  15. Stir until morsels melt and mixture is smooth.
  16. Pour glaze over cake.
  17. Serve warm; or chill and serve at room temperature.