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Chocolate-Peanut Butter Mousse Cake

CourtneyCourtney Stanford
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Ingredients

  • 1 package devil’s food cake mix
  • 2 1/2 cups whipping cream, divided
  • 1 package peanut butter morsels
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter or margarine
  • 2/3 cup semisweet chocolate morsels
  • Garnish: chopped roasted peanuts
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directions

  • 1

    Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Remove from pans, and cool completely.

  • 2

    Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

  • 3

    Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

  • 4

    Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

  • 5

    Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.


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