Chocolate and Peanut Butter Mousse Cake
Source of Recipe
Internet
List of Ingredients
1 box devil's food cake mix (18.25oz)
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 sticks unsalted butter (3/4 cup) -- divided, at room temp
1/2 cup crunchy peanut butter
2 cups confectioner's sugar
1/2 teaspoon vanilla extract
1 bar dark chocolate (4oz), -- chopped OR
3/4 cup semisweet chocolate morsels
Recipe
Heat oven to 350F. Prepare cake mix and bake according to package
directions in two 9" round cake pans. Cool layers completely.
In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1
to 2 minutes, until thickened, whisking to keep mixture smooth. Remove
from heat; stir in 1 Tbsp butter. Refrigerate.
In large bowl, with electric mixer on medium, beat the remaining butter and
peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla
on low. Slowly add flour mixture, continue beating until light and fluffy.
Fill and frost cake layers with peanut butter mousse (use a scant 1 cup
between layers).
For chocolate curls, microwave chocolate on high 30 seconds to 1 minute,
until melted; stir until smooth. With rubber spatula, spread chocolate in
a thin layer on baking sheet. Refrigerate about 5 minutes, until firm but
not brittle.
Hold a flat metal spatula at a 45 angle to push chocolate away from you
against baking sheet. Place baking sheet against back of counter so it
doesn't move when you push against it.
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