Recipes Made with Cake Mixes
Swiss Chocolate Mousse Tiara Cake
Ingredients
Batter
- 1 (18.25 ounce) box Swiss chocolate cake mix*
- 3 eggs
- 1 1/3 cups water
- 1/2 cup vegetable oil
Mousse
- 1/2 cup milk chocolate chips
- 2 tablespoons water
- 8 ounces non-dairy whipped topping
Instructions
- Heat oven to 350 degrees F.
Batter
- Grease Tiara pan (do NOT flour).
- Add eggs, water and oil to cake mix, blending on low until moistened, then on medium for 2 minutes.
- Place 3 1/2 cps of batter in the pan (you'll have batter left over to bake cupcakes).
- Bake the cake for 21 to 24 minutes or until done.
- Cool for 5 to 10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter.
Mousse
- Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Remove 2 tablespoons of chocolate mixture and set it aside.
- Refrigerate remaining chocolate for 10 minutes, until thickened but still creamy.
- Fold it into the whipped topping and spread evenly in the cooled cake.
- Refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse.
- Refrigerate for 2 more hours.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Chocolate Amaretto Tiara Cake: Use the same recipe as above, but substitute a dark Dutch fudge cake mix. Add 1/2 teaspoon almond extract to the mousse and sprinkle 1/4 cup blanched sliced almonds on top.
Black Forest Tiara Cake: Substitute devil's food cake mix. Bake and cool cake as directed above. Add 1/2 teaspoon almond extract to 8 ounces non-dairy whipped topping, spread and chill like the mousse.
Top with 1 can cherry pie filling.