Recipe by EAGLE BRAND®
"This chocolate cake frosted with a rich and creamy chocolate mousse would make an excellent addition to your holiday table."
Watch video tips and tricks
1 (18.25 ounce) package
Pillsbury® Chocolate Cake
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
2 (1 ounce) squares
unsweetened chocolate, melted
1 (4 serving size) package
instant chocolate pudding mix
whipping cream, stiffly whipped
This was amazing! I followed the directions to the 'T' only making one change; instead of plain water with the pudding, I used cold coffee. It was so rich and delicious. My father said it was the best cake I've ever made.
I did exactly what the recipe says, and the mousse was just an exremly watery pudding.
This was a great frosting. I used Fabulous Fudge Chocolate Cake from this site instead of buying the cake from the box. My husband would not shut up about how much he loved this cake. It was my first ever scratch cake and icing. Thanks for a great recipe.
This cake is fantastic! Perfectly moist texture and rich flavor. Best chocolate cake I've ever had.
This was very easy and very tasty! I didn't read through the directions well at first, and panicked because I didn't have the required (total) 90 minutes of chilling time. But, mine didn't need that much time and turned out just fine. I chilled the chocolate/pudding mixture about 20-25 minutes, but only chilled the chocolate/whipped cream mixture about 15 minutes, which was plenty. I think I slightly over-whipped my cream, which may have contributed to the extra stability of my mixture, but it worked out and great. :-) My husband REALLY loved this, and I will make again.
I didnt use this as frosting, I used it only for a layer of mousse in between two layers of chocolate cake. It is perfect for this! It is very easy to make, and very tasty!
I used a doctored chocolate cake mix recipe from the cake doctor cook book and then made the frosting as directed. My daughter commented that it was the best frosting I have ever made and addicting! I will be using this recipe again and again, it really is very good and very easy.
I did a combination of receipes, as i have my fav. chocolate cake receipe already. I used this for the mousse receipe and it tasted FANTASTIC! I would have Rated it as a 5 star, but the whole cake (made 4 layers of cake, 3 layers of mousse) wasnt able to hold its form at all. I used the outside part of cheesecake pan to put around the whole cake to hold it up. Even being in the fridge for 18hr, when the metal form was lifted off, it started sliding. (I now know why when you order Chocolate Mousse cake, they are individual and have the clear plastic form on the outside holding it together)
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mousse Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make these delicious, decadent sweet treats.
Cool off with quick-and-easy homemade ice cream—no ice cream maker required!
This quick-and-easy chocolate cake is so moist and rich.