Chocolate Mousse Cake Recipe
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Chocolate mouse filling inside a moist chocolate cake doesn't get any better. And the chocolate mousse is easy and creamy. The raspberry adds a hint of mystery to the dessert.
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1 box chocolate cake mix, prepared as directed
3/4 cup low fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 box chocolate flavored instant pudding mix (3.9 ounce box)
1 cup frozen nondairy whipped topping, thawed
1/2 cup seedless raspberry preserves
1 tablespoon confectioners sugar (optional)
Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.
VARIATION: This cake can also be made using a 13x9 inch pan and using the mousse as the frosting.
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