CHOCOLATE-PEANUT BUTTER MOUSSE CAKE

Chocolate-Peanut Butter Mousse Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h30m

Yield 1 two layer cake, 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 1/2 cups whipping cream, divided
1 (10 ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or 1 tablespoon margarine
2/3 cup semisweet chocolate morsel

Steps:

Prepare cake mix according to package directions.
Pour into 2 lightly greased 8-inch round cakepans.
Bake according to package directions.
Cool in pans on wire racks 10 minutes.
Remove from pans; cool on wire racks.
Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
Stir in vanilla, and cool 25 minutes.
Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
Stir one-third of whipped cream into peanut butter mixture.
Fold into remaining whipped cream.
Spread between cake layers; cover and chill.
Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
Add chocolate morsels; remove from heat and let stand 5 minutes.
Stir until morsels melt and mixture is smooth.
Pour glaze over cake.
Serve warm; or chill and serve at room temperature.