———————————–BATTER———————————– 1 ea Swiss chocolate cake mix
3 ea Eggs
1 1/3 c Water
1/2 c Vegetable oil
———————————–MOUSSE———————————– 1/2 c Milk chocolate chips
2 tb Water
8 oz Non-diary whipped topping
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you’ll have batter left over to bake
cupcakes) Bake the cake at 350 for 21-24 minutes or until done. Cool for 5-10 minutes, 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. Remove 2 Tbs of chocolate mixture and set it aside. Refrigerate remaining chocolate for 10 minutes, 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. Refrigerate 2 more hours. CHOCOLATE AMARETTO TIARA CAKE Use the same recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2 tsp almond extract to the mousse and sprinkle 1/4 cp blanched sliced almonds on top. FOREST TIARA CAKE Substitute devil’s food cake mix, bake and cool cake as directed above. Add 1/2 tsp almond extract to 8 oz non-dairy whipped topping, spread & chill like the mousse. Top with 1 can cherry pie filling.