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Photo: J. Savage Gibson; Styling: Trinda Gage Photo by: Photo: J. Savage Gibson; Styling: Trinda Gage

Chocolate-Peanut Butter Mousse Cake

This recipe is great because you can make either a cake or 8 parfaits. The peanut butter mousse filling in the cake really makes it rich and unique.

Southern Living MARCH 1998

  • Yield: 1 (8-inch) cake or 8 parfaits

Ingredients

  • 1 (18.25-ounce) package devil's food cake mix without pudding
  • 2 1/2 cups whipping cream, divided
  • 1 (10-ounce) package peanut butter morsels
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter or margarine
  • 2/3 cup semisweet chocolate morsels
  • Garnish: chopped roasted peanuts

Preparation

Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

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

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.

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.

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

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

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Chocolate-Peanut Butter Mousse Cake recipe

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