|
Submitted by
Rosemary (MN) HQ Resident Chef
Ingredients
Creamy Dreamy Chocolate Mousse Mix
2 cups heavy cream
Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water
8 oz. non-dairy whipped topping, thawed
Directions
Prepare mousse mix as directed with heavy cream; chill. Prepare Absolutely Almond Pound Cake as directed with butter and water; pour batter into a greased 9 x 13 baking pan. Bake at 350° for about 20 minutes or until lightly browned; cool completely. Spread prepared mousse on cooled cake; top with whipped topping. Refrigerate, covered, for 1-2 hours. Makes about 16 servings.
Back to Search Results
Back to Search
|