Chocolate-Peanut Butter Mousse Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

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
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DIRECTIONS

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