I made it just like recipe, but, used Yellow Butter Cake. Decreased water to 1/3 cup and added 1/4 tsp. cream of tartar. to whipping cream before whipping, as others recommended. I baked in 3 8in. cake pans, and , when they cooled, I topped ea. layer with raspberry preserves before icing each layer with Mousse. Used remainder of Mousse to ice top and sides of cake. Refrigerated Cake til' next day. Yummy! What a rich and Wonderful dessert, easy to boot!! I will certainly use just the Mousse in stemmed glass ware with raspberries and whipped cream. Thank You.......
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I made it just like recipe, but, used Yellow Butter Cake. Decreased water to 1/3 cup and added...