*  Exported from  MasterCook  *
 
                          CHOCOLATE MOUSSE TRIFLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SPONGE CAKE-----
    2                    Eggs
      1/2   c            Sugar
      2/3   c            All-purpose flour
      1/2   ts           Baking powder
      1/4   ts           Salt
    3       tb           Water
    1       t            Vanilla extract
    1                    Envelope unflavored gelatin
    2       tb           Cold water
      1/4   c            Boiling water
      2/3   c            Sugar
      1/3   c            HERSHEY'S Cocoa
    1 1/2   c            Cold whipping cream
    1 1/2   ts           Vanilla extract
      1/4   c            Rum, divided (optional)
    2       c            Sliced, peeled peaches
                         -OR- kiwi
    2       c            Strawberries or raspberries
                         - (sliced, sweetened)
                         Sweetened whipped cream
                         Fresh fruit
 
   1. Prepare SPONGE CAKE (see below).
   
   2. Sprinkle gelatin over cold water in small bowl; let
   stand 1 minute to soften. Add boiling water; stir
   until gelatin is completely dissolved (mixture must be
   clear).
   
   3. Stir together sugar and cocoa in large cold bowl;
   add whipping cream and vanilla. Beat on medium speed
   of electric mixer until stiff. Pour in gelatin
   mixture; stir until well blended.
   
   4. To assemble trifle: Slice sponge cake into two
   layers; place one layer in bottom of 2-quart
   straight-sided souffle dish or trifle bowl. Sprinkle
   with 2 tablespoons rum, if desired. Arrange layer of
   peaches or kiwi on top of cake. Spoon about half
   chocolate mousse onto fruit. Top with remaining cake
   layer. Sprinkle with remaining rum; arrange sliced
   strawberries or raspberries on cake. Top with
   remaining mousse; refrigerate about 2 hours. Before
   serving, garnish with spoonfuls of whipped cream and
   fresh fruit.
   
   NOTE: 3-ounce package (12 unfilled ladyfingers, split)
   can be substituted for sponge cake. Arrange
   ladyfingers in two layers cutting as needed to fit
   bowl..
   
   SPONGE CAKE:
   
   1. Heat oven to 350 F. Grease and flour 8-inch round
   baking pan.
   
   2. In bowl, beat eggs at high speed of electric mixer
   until foamy. Gradually add sugar beating until mixture
   is double in volume.
   
   3. Stir together flour, baking powder and salt;
   alternately add with water and vanilla to egg mixture,
   beating on low speed just until ingredients are
   combined. Immediately pour batter into prepared pan.
   
   4. Bake 22 to 25 minutes or until cake springs back
   when touched lightly. Cool 5 minutes. Remove from pan;
   cool completely on wire rack. Hershey’s is a
   registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey
   Kitchens.
   
   Meal-Master format courtesy of Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -