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Ingredients
- 1 (1 layer) pkg. devil's food cake mix
- 1/3 c. chocolate ice cream topping
- 4 squares (4 ounce.) semi-sweet chocolate
- 2 tbsp. powdered sugar
- 2 tbsp. coffee liqueur
- 2 egg yolks
- 1/2 c. whipping cream
- 1 tbsp. chocolate ice cream topping
- 1/2 c. whipping cream
- Fresh raspberries (optional)
Directions
- Prepare mix and bake according to package directions. Cold 10 min. Remove from pan; cold completely. Place on a serving platter. Spread cake with the 1/3 c. ice cream topping. Refrigeratetill needed. Set aside.
- For mousse, in a small saucepan, heat semi-sweet chocolate over low heat; remove from heat. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 min or possibly till mix just coats a metal spoon. Remove from heat; cold completely. Beat the first 1/2 c. whipping cream with an electric mixer to soft peaks. Stir half of the chocolate mix into whipped cream. Mix in remaining chocolate. Cover; refrigeratemix just till it mounds. Spread onto cake to within 1 inch of edge. Chill, covered, several hrs.
- To serve, drizzle cake with the 1 Tbsp. topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipped cream around cake edge. Garnish with raspberries, if you like. Makes 12 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 1147 | |
| Calories from Fat 931 | 81% |
| Total Fat 108.63g | 136% |
| Saturated Fat 67.33g | 269% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 102mg | 4% |
| Potassium 1044mg | 30% |
| Total Carbs 59.84g | 16% |
| Dietary Fiber 18.9g | 63% |
| Sugars 23.06g | 15% |
| Protein 17.98g | 29% |
