posted by pwhayes 05-28-99 2:22 PM
Black Forest Tiara Dessert Cake
1 Duncan Hines Devil's Food Ckae Mix
1 greased Tiara pan
3 eggs
1+ 1/3 cups water
1/2 cup oil
1/2 teaspoon almond extract
1 (8 oz) Whipped topping
1 can cherry pie filling
Cake
Prepare pan ( no flouring necessary) Add eggs, water and oil to cake mix. Blend on low speed until oistened.
Mix at medium speed for 2 minutes. Place 3 cups of batter into Tiara pan.
Note: you should have enough batter left over for 7 to 9 cup cakes.
Bake at 350 for 21 to 24 minutes or until checks done. Cool on rack for 5 to 10 minutes and place on serving platter.
Mousse
In a medium bowl, fold almond extract into 8 ounces of whipped topping.
Spread evenly into well cooled cake. Refrigerate 1/2 hour
Topping
Spoon Cherry Pie Fillling on top of mousse, leave an edge of mousse showing. refrigerate 2 hours before serving.
Chocolate Mousse Tiara Cake
1 Duncan Hines Swiss Chocolate Cake Mix
Greased Tiara pan
3 eggs
1+1/3 cup water
1/2 cup oil
1/2 cup milk chocolate chips
2 Tablespoons of water
1 container (8oz) of whipped topping
Cake:
Prepare pan
Add eggs , 1+1/3 cups water, and oil to cake mix. Blend on low speed until moistened. Mix a medium speed for 2 minutes Place 3 cups of batter in Tiara pan.
You should have enough batter left over for 7 to 9 cup cakes. Bake at 350 degrees for 21 to 24 minutes or until cake tests done.
Cool cake on rack for 5 to 10 minutes. Remove from pan by inverting onto serving platter.
Mousse
Melt together over low heat, chocolate chips and 2 Tablespoons water, stirring constantly until smooth. Remove from heat. Remove 2 ablespoons of chocolate mixture and set aside.
Refrigerate remaining chocolate mixture for 10 minutes or until thickened but still creamy. Fold chocolate mixture into whipped topping. Spread evenly into well of cooled cake.
Refrigerate for 1/2 hour.
Topping :
Drizzle reserved chocolate over the surface of the mousse. Refrigerate at least 4 hours. For beat results, refrigerate overnight. Cake can be prepare ahead of time and served frozen.
Hint: Chocolate chips and water mixture can be melted oin microwave safe bow for 1-1/2 minutes on the defrost setting.
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Strawberry Chocolate Mousse Tiara Cake
For this cake, follow the directions for the Chocolate Mousse
Tiara cake, only add the following steps:
Reserve 4 Strawberries of similar shape and size for garnish. Slice thinly from top to bottom enough Strawberries to line the outer edge of the well of cake.
Put flat side down on cake and rest the slices against the edge of cake. Cut enough berries in half to cover the bottom of the well, placing ]flat side down.
Spread mousse over berry layer and drizzle with reserved topping. Refrigerate at least 4 hours or over night.
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Raspberry Chocolate Mousse Tiara Cake
Same as other Chocolate Mousse Tiara Cakes except you put 1/2 cup Red Raspberry Preserves in well before adding the Mousse.
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Cherries and Cream Tiara Cake
1 Duncan Hines Butter Recipe Golden Cake Mix
greased Tiara Pan
3 eggs
1/2 cup butter or margarine, softened
2/3 cups water
1 (8oz) cool whip
1/2 teaspoon butter flavoring
1 can Cherry pie Filling
1 (3 oz) cream cheese, softened
2 tablespoons butter, softened
3/4 cups powdered sugar, sifted
1/4 teaspoon vanilla
Cake:
Prepare pan
Add eggs, water and 1/2 cup butter to cake mix Blen on low speed until moistened.
Mix at medium for 4 minutes Place 2 and 2/3 cups batter in prepared pan
Bake at 375 for 19 to 21 minutes or until tests done.
Cool on rack for 5 to 10 minutes.
Remove from pan by inverting onto serving platter.
Filling:
Beat cream cheese and 2 tablespoons butter in a small bowl until soft and fluffy. Graduall add sugar and vanilla to crem cheese mixture.
Spread into well of cake.
Mousse:
In medium bowl, Fold butter flavoring gently into cool whip until color is uiform. Spread evenly over filling. Refrigerate for 1/2 hour
Topping:
Spoon cherry pie filling on top of mousse. Leave an edge of
mousse showing. Refrigerate at least 4 hours or overnight.
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Chocolate Amaretto Mousse Tiara cake
For this cake you use Duncan Hines Chocolate Fudge Cake Mix.
Follow directions for Chocolate Mousse Cake but add 1/2 tespoon Almond Extrac to Mousse. Sprinkle top of Mousse with Blanched Sliced Almonds.