Chocolate and Peanut Butter Mousse Cake
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                 Chocolate and Peanut Butter Mousse Cake

Recipe By     : Parents Magazine Feb 1999 pg156
Serving Size  : 16   Preparation Time :1:30
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           devil's food cake mix (18.25oz)
     1/4  cup           all-purpose flour
     1/4  cup           milk
   1 1/2  sticks        unsalted butter (3/4 cup) -- divided, at room temp
     1/2  cup           crunchy peanut butter
   2      cups          confectioner's sugar
     1/2  teaspoon      vanilla extract
   1      bar           dark chocolate (4oz), -- chopped  OR
                        3/4 cup semisweet chocolate morsels

Heat oven to 350F.  Prepare cake mix and bake according to package
directions in two 9" round cake pans.  Cool layers completely.

In medium nonstick saucepan, whisk flour and milk over medium heat.  Cook 1
to 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 the remaining 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 (use a scant 1 cup
between layers).

For chocolate curls, microwave chocolate on high 30 seconds to 1 minute,
until melted; stir until smooth.  With rubber spatula, spread chocolate in
a thin layer on baking sheet.  Refrigerate about 5 minutes, until firm but
not brittle.

Hold a flat metal spatula at a 45 angle to push chocolate away from you
against baking sheet.  Place baking sheet against back of counter so it
doesn't move when you push against it.

Nutrition per serving:  500 cal; 6 g prot; 30 g fat; 55 g carb; 353 mg sod;
73 mg chol

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NOTES : Combine the convenience of a mix with the old-fashioned goodness of
frosting made from scratch.

September 98 Recipes