Chocolate Peanut Butter Mousse Cake Revisited

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Details

33 Ingredients

• 1 German Chocolate Cake mix (Duncan Hines is the one I used)
• 3 heaping Tbsp. cocoa powder
• 1 stick butter, cold and cut into 8 pieces (for food processor directions) OR melted (for mixer)
• 3 eggs
• 1 1/4 cups milk
• Preheat oven to suggested temperature on cake mix package--usually 350 degrees.
• Grease the cake pans and dust with cocoa powder. (I used 8" by 3" round pans.)
• Food processor directions--
• Place the cake mix and cocoa powder in the bowl of an 11-cup (or larger) food processor.
• Scatter the cold butter over the cake mix. Place top on food processor. Pulse until butter is c...
• Add the eggs and milk. Process for about 1 minute. The cake mix should be thick with no lumps.
• Mixer directions--
• Place all the ingredients in a large bowl and mix according to package directions.
• Divide batter between the cake pans. Bake for recommended time according to package directions.
• When cakes are fully baked, let them cool for about 10 minutes in the pan. Run a thin knife arou...
• Peanut Butter Mousse
• 2 cups peanut butter (not natural)
• 8 oz. cream cheese
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1 cup heavy cream, chilled
• Using an electric mixer, beat the peanut butter and cream cheese. Add the powdered sugar and van...
• It will be thick!
• Clean the beaters and beat the heavy cream to soft peaks.
• Fold the whipped cream into the peanut butter in two additions. (The purpose of the first additi...
• (first addition)
• (after second addition)
• Chill until ready to assemble the cake.
• Fudge Icing
• 1 stick butter
• 4 heaping Tbsp. cocoa powder
• 2-3 cups powdered sugar (may not need all of it)
• 1/2 cup heavy cream