---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cakes
       Yield: 6 servings
       1 ea Swiss chocolate cake mix
       3 ea Eggs
   1 1/3 c  Water
     1/2 c  Vegetable oil
     1/2 c  Milk chocolate chips
       2 tb Water
       8 oz Non-diary whipped topping
   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.
   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
    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.