Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

White Chocolate Mousse Cake




Source of Recipe


Internet


List of Ingredients




3 eggs
2 cups sugar
1-1/4 cups vegetable oil
1 tablespoon plus 1 teaspoon vanilla extract
1-1/3 cups boiling water
1 cup cocoa
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
3/4 teaspoon salt
1 (18-ounce) jar strawberry preserves
White Chocolate Mousse Filling (recipe follows)
Frosting (recipe follows)



Recipe



Beat eggs until foamy. Gradually add sugar, beating until mixture is thick and lemon-colored. Add oil and vanilla; beat 2 minutes.

Combine water and cocoa, stirring until smooth. Combine flour, baking powder, soda and salt; add flour mixture to egg mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix just until blended after each addition.

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.

To assemble, split cake layers in half horizontally to make 6 layers. Place one cake layer on serving plate. Spread 1/2 cup preserves over cake layer. Top with second cake layer. Top with half of White Chocolate Mousse Filling. Repeat layers once. Top with fifth cake layer, and spread remaining 1/2 cup preserves. Top with remaining cake layer, cut side down. Spread frosting on top and sides of cake.

Makes one 6-layer cake

WHITE CHOCOLATE MOUSSE FILLING:
1/2 pound white chocolate, coarsely chopped
1/4 cup sugar
2 tablespoons water
2 egg whites
1 cup whipping cream

Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside.

Combine sugar and water in a small saucepan. Cook over medium heat until mixture reaches soft ball stage (234 degrees).

Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Continue beating, slowly adding syrup mixture. Continue beating, slowly adding melted chocolate. Beat at high speed until very thick. Let cool to room temperature.

Beat whipping cream until stiff peaks form. Fold into cooled white chocolate mixture. Chill thoroughly.

Makes about 3 cups

FROSTING:
1 (16-ounce) package powdered sugar, sifted
1/2 cup butter, softened
1/2 cup cocoa
1/2 cup evaporated milk
1 teaspoon vanilla extract

Combine all ingredients; beat at high speed of an electric mixer until smooth and creamy.

Makes about 3 cups