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Chocolate and Peanut Butter Mousse Cake




Source of Recipe


Internet


List of Ingredients




1(1.25 oz) Devil's Food cake mix,
1/4 c. flour,
1/4 c. milk,
1 1/2 sticks (3/4 c.) unsalted butter-divided-room temperature, 1/2 c.
creamy peanut butter,
2 c. confectioners' sugar,
1/2 tsp. vanilla,
3/4 c. semi-sweet chocolate morsels

Preheat oven to 350°. Prepare and bake cake according to box
directions in two 9 inch round cake pans. Cool completely. In medium nonstick saucepan, whisk milk over medium heat. Cook 1-2 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 remain 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 (1 c. between layers). For chocolate layers, microwave morsels on high 3 seconds to 1 minute, until melted; stir until smooth. Spread in a thin layer on baking sheet and refrigerate about 5 minutes, until firm but not brittle. TIP: Hold a flat metal spatula at a 45° angle to push chocolate away from you, against baking sheet.


Recipe