Janurary is a crazy time for birthdays in the Kelly household so trying to come up with something new and tasty can be an interesting challenge sometimes. This time Betty Crocker came to my help by just releasing three new kinds of decadent cake mixes: Chocolate Molten Lava Cake, Cinnamon Swirl, and Chocolate Mousse. By adding strawberry jam to the chocolate mouse cake, it gave the cake a little extra surprise, kept it extra moist, and surprised Mama Kelly with one of her favorite flavors. If you don’t want a strong strawberry flavor in your cake, either choose a different jam or only add 1-3 tablespoons of jam. You can find the Decadent Desserts Chocolate Mousse Cake Mix at any local Wal-Mart.
Cake tip: To keep any flavor cake moist, stir in 1-3 tablespoons of jam (your choice) to the cake mix. This also works with brownies as well (already baked or stir jam into the batter before you bake.
Icing mix is included so you can have freshly made mouse icing to top off your cake. Instead of mixing it with a hand mixer, whisk the icing together for about 1-2 minutes or until it becomes thick. This is similar to making pudding. Once it is thick, place it in the refriegerator to cool for about 5 minutes before icing your cake. You can decorate the top of your cake with strawberries if desired. Once you cake is chewed into, make sure you keep the cake in the refrigerator.
Decadent Dessert Chocolate Mousse cake mix
1 1/4 cup water
1/3 softened butter
1/4 – 1/2 cup strawberry jam (depending on how strong you want the strawberry flavor to come out)
1 1/4 cup milk
Chocolate mousse chocolate jam cake
1. Preheat the oven to 350 degrees. Grease the bottom of your 9 x 13 pan. Or grease the bottom and sides of an 8 x 8 or a 9 x 9 cake pans.
2. In a large mixing bowl, mix together the cake mix, water, softened butter, and eggs on low for 2 minutes.
3. Stir in the strawberry jam.
4. Pour the batter into the cake pan. Bake for 31-36 minutes or until a toothpick comes out clean (for a 9 x 13 pan and an 8 x 8). Or bake for 25-30 minutes for the 9 x 9 pan.
5. Let cool.
To make the Icing
1. Pour the mousse mix and milk into a medium mixing bowl. Whisk together for 1-2 minutes or until the mousse becomes thick.
2. Put in the refridgerator for about 5 – 10 minutes.
3. Ice the cake. Eat and enjoy! Keep the cake in the refridgerator.
Time: about 30 minutes
Serving: 1 cake