3layerfudgecakewithwhitechocolatemoussefilling Recipes

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE-CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 375ºF.
• Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
• Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

Steps:

• For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Remove from heat and let cool.
• Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
• Add eggs, one at a time, beating well after each addition.
• Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
• Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
• Pour batter into three greased and floured 9-inch layer pans.
• Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
• Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
• For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
• Cook over low heat, stirring constantly, until thick.
• Remove from heat and let cool completely.
• Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
• Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
• Spread filling between cake layers.
• For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
• Cook over low heat, stirring constantly, until chocolate melts.
• Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Beat at high speed of electric mixer until frosting is of spreading consistency.
• Immediately spread on cake.
• Garnish with chocolate shavings.