Recipe For Cooking Chocolate Amaretto Tiara Cake

Toaster Oven Cakes :: Cakes with Mixes

Chocolate Amaretto Tiara Cake

Batter
1 (18.25 oz.) box dark Dutch fudge cake mix
3 eggs
1 1/3 C. water
1/2 C. canola oil

Mousse
1/2 C. milk chocolate chips
2 Tbsp. water
1/2 tea. almond extract or flavoring
1 (8 oz.) container Cool Whip, thawed
1/4 C. blanched almonds

Batter: Grease Tiara pan, but do not flour. Add eggs, water and oil to cake mix, blending on low until moistened, then on med. for 2 min. Place 3 1/2 C. of batter in the pan (you\ll have batter left over to bake C.cakes). Bake the cake at 350 degrees F for 21 to24 min. or until done. Cool for 5 to 10 min., then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter.

Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Stir in almond extract. Remove 2 Tbsp. of chocolate mixture and set it aside.

Refrigerate remaining chocolate for 10 min., until thickened but still creamy. Fold it into the whipped topping and spread evenly in the cooled cake. Refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse. Sprinkle top with blanched almonds. Refrigerate 2 more hours.