Mousse-In-The-Middle Cake

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King Arthur Flour


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1 3/4 cups (12 1/4 ounces) Bakers' Special sugar or granulated sugar

1/2 cup (1 stick, 4 ounces) butter, at room temperature

1/2 teaspoon salt

1 teaspoon almond extract, or a few drops of bitter almond oil

1 teaspoon vanilla

1/3 cup (2 ounces) vegetable oil

4 large eggs

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

3 tablespoons (1 1/8 ounces) Instant ClearJel(r) (optional, but it gives the cake a great, moist texture)

4 teaspoons baking powder

1 1/4 cups (10 ounces) milk

1 pint whipping or heavy cream

one (4-ounce) package chocolate mousse mix

1/2 cup (4 ounces) heavy or whipping cream

1 cup (about 6 ounces) chopped bittersweet chocolate

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