I made this cake twice so far - one with a box cake mix and one from scratch. The cake from scratch tasted a lot better! To cut down on the sweetness, I modified the mousse recipe. I only used about 3/4 can of condensed milk, decreased the water to 1/4 cup, and increased the heavy cream to 2 cups instead of one. I put the mixing bowl and beater in the freezer before I whipped the heavy cream and I mixed in the pudding with a wire whisk. The cake did slide a little when I was frosting it, but I was too impatient to wait for the layers to set in the fridge before I frosted the outside of the cake. I brought the cake to work and got lots of compliments.
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I made this cake twice so far - one with a box cake mix and one from scratch. The cake from...