This rich cake is impressive and easy to prepare. It features a white cake flavored with champagne, which is then layered and frosted with French vanilla mousse and topped with chocolate shavings. It is also fattening! For special occasions only!
For the cake:
1 box Betty Crocker SuperMoist cake mix
Ingredients on back of box to prepare cake mix
1/4 cup champagne or prosecco to replace 1/4 cup water called for on box(I used Cupcake Prosecco.)
French Vanilla Mousse:
2 small boxes Jell-O instant French Vanilla pudding mix
2 cups half-and-half cream
1 1/2 tsps. good-quality vanilla extract
2 cups heavy whipping cream
Topping:
1 bar (4 ozs.) Ghirardelli semi-sweet chocolate, shaved with vegetable peeler
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
In a large mixing bowl, add cake mix, ingredients called for on the back of the box and champagne. Mix on low speed of electric mixer for 30 seconds; increase speed to high and beat for 2 minutes.
Divide batter into pans, smoothing the tops. Bake for amount of time called for on box, testing 5 minutes before to ensure overbaking. Cool on wire racks for 15 minutes. Remove from pans. Cool completely.
While cakes are cooling, prepare pudding part of mousse. In another mixing bowl, add both boxes of pudding and half-and-half. Mix on high speed (with clean beaters, of course), until thick and smooth. Chill in refrigerator until cakes are completely cool.
When cakes are ready, split each layer horizontally. Set aside. Prepare whipped cream. Pour heavy cream and vanilla extract into another mixing bowl. Whip with clean beaters on high speed until stiff. Do NOT overbeat. Fold cream into chilled pudding. This is the filling and frosting.
Place one cake layer on plate; spread with a thick layer of mousse; repeat process, ending with top of cake cut-side down. Frost top and sides.
Top cake with chocolate shavings. Cover and refrigerate until serving time. The cake will stay fresh in refrigerator for 3 days.
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