Elsie's Chocolate Mousse Cake

From a Borden recipe booklet I picked up in 1993. Makes a 9-inch 2 layer cake. A wonderfully light cake in texture with a great chocolate flavor. This is a bit of work with the extra chill times but it is definitely worth it. Remember to store this in the refrigerator.

• Ready In: 3 hrs
• Serves: 16
• Yields: 1 cake

Ingredients

• CAKE

• 1 (18 1/4ounce) package  chocolate cake mix
• 1 1⁄3 cups water
• 1⁄2 cup  oil
• 3  eggs

• MOUSSE FILLING

• 14  ounces sweetened condensed milk (not evaporated milk)
• 2 (1 ounce)  unsweetened chocolate squares, melted
• 1⁄2 cup cold water
• 1 (3 5/8ounce) package instant chocolate pudding mix (4 serving size package)
• 1  cup  whipping cream, stiffly whipped

Directions

1. Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray.
2. Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans.
3. Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly.
4. In a large mixer bowl, beat the condensed milk and chocolate until well blended.
5. Gradually beat in water then pudding mix until smooth.
6. Chill for at least 30 minutes.
7. Beat again until smooth.
8. Fold in whipped cream (which has been previously stiffly whipped).
9. Chill again for at least 1 hour.
10. Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading).
11. Top with remaining cake layer and frost sides and top of cake with remaining mousse.
12. Chill for 30 minutes before serving.
13. Garnish with fresh berries or shaved chocolate ribbons if desired.
14. STORE covered in the refrigerator.