Chocolate Peanut Butter Mousse Cake
Southern Living Magazine Feb 1998
1 pkg devils food cake mix without pudding 18.25 ounce
pkg
2 1/2 cups whipping cream divided
1 10 oz pkg peanut butter morsels
2 tsps vanilla extract
1 T butter or margarine
2/3 cup semi sweet chocolate morsels
Garnish chopped roasted peanuts
Prepare cake mix according to pdg directions. Pour into 2 lightly greased 8 inch round cake pans. Bake according
to pdg directions. Cool in pans on wire racks for 10 inutes. Remove from pans and cool completely.
Combine 2/3 cup whipping cream and peanut butter morels in a small pan. Cook over low heat stirring constantly until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract and cool for 25 minutes.
Beat 1 1/2 cups whipping cream at hig speed with an electric mixer until soft peaks form. Stir 1/3 of whipped
cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and
chill.
Bring remaining 1/2 cup whippng cream and 1 T butter to a boil in a pan. Add Chocolate morsels; and remove from heat. Let stand for 5 minutes. STir until morsels are melted and mixture is smooth.
Pour glaze over cake and garnish if desired. Serve warm or chill and serve at room temp.