*  Exported from  MasterCook  *
 
                         Peanut Butter Mousse Cake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:40
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *CAKE*
    1 1/2  cups          flour
    1      cup           sugar
      1/3  cup           unsweetened cocoa powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    1      cup           plain lowfat yogurt
      1/2  cup           vegetable oil
    2      large         eggs
                         *PEANUT BUTTER MOUSSE*
    1      cup           heavy cream
      3/4  cup           peanut butter chips
    1      teaspoon      vanilla extract
                         *GLAZE*
      1/2  cup           heavy cream
    1      tablespoon    butter or margarine
    1      tablespoon    sugar
      2/3  cup           semisweet chocolate chips
   10                    peanut butter cups, mini -- for garnish
 
 Heat oven to 350 F.  Lightly grease an 8 inch square baking pan.  CAKE: 
 Mix flour, sugar, cocoa, baking soda and salt in a medium size bowl. 
 Add yogurt, oil and eggs and whisk until well blended.  Scrape into
 prepared pan.  Bake 40 minutes or until pick inserted in center comes
 out clean.  Cool in pan on wire rack 15 minutes, then turn out on rack
 and cool completely.  MOUSSE:  While cake bakes, put 1/3 cup of the
 cream and the peanut butter chips in a small saucepan.  Stir over low
 heat, until chips melt and mixture is smooth.  Remove from heat, stir in
 vanilla and let cool 20 to 25 minutes.  Beat remaining 2/3 cup cream in
 a small bowl with electric mixer just until soft mounds form when
 beaters are lifted.  (Don't overbeat or mousse won't be smooth.)  Gently
 stir about 1/3 of the whipped cream into peanut butter mixture until
 blended.  Then add peanut butter mixture to remaining whipped cream and
 gently stir until blended and not streaks remain.  Cut cake in 2 layers,
 using a long serrated knfie.  Place 1 layer on serving plate and spread
 with mousse.  Top with remaining cake layer.  Refrigerate while
 preparing glaze.  GLAZE:  Stir cream, butter and sugar in a small
 saucepan over medium-high heat until sugar dissolves.  Bring to a boil
 and add chips.  Remove from heat; let stand 5 minutes, then stir until
 smooth.  Pour glaze over top of cake and gently spread to edges, letting
 glaze drip down sides.  Refrigerate at least 2 hours until set, or up to
 1 day.  Before serving, garnish with halved peanut butter cups. 
 Calories 445; 28 g fat  Exchanges 2 starch, 1 fruit, 5 - 1/2 fat.
 
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