Black Tie Chocolate Mousse Cake

This cake is supposedly the same recipe as the famous Black Tie Mousse Cake from Olive Garden... I would have to say it probably is not. However, it was absolutely delicious and beautiful.... but it was so difficult that I have sworn to never do it again (regardless of how hard my husband begs.) In truth it was not that difficult, especially if you are familiar with custards or cooking with gelatin, I'm not. But the four layers make it time consuming, and when I was finally finished my kitchen was a disaster, but if you are feeling like an adventure and a lot of chocolate I would still recommend it.
Ingredients
Bottom Layer
1 pkg Devils food cake mix

2nd Layer
1 tsp knox unflavored gelatin
1 tbs cold water
2 tsp boiling water
4 oz semi-sweet chocolate chips
4 oz cream cheese
3/4 cup heavy cream
1/2 tsp sugar

3rd Layer
3 egg yolks
1/4 cup sugar
3 tbs flour
1 tsp knox unflavored gelatin
1 3/4 cups heavy cream
1 tsp vanilla extract

Top Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Directions
Bottom Layer

Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.

2nd Layer
Melt chocolate and cream cheese together and let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

3rd layer
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Top Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Refrigerate. Keep refrigerated for about 2 hours before serving. ENJOY!!!

Print this Recipe

Original Recipe: recipezaar.com

Pumpkin Rolls

This is one of my all time FAVORITE recipes. It is a little bit complicated but, I have found i can whip two rolls out in about 40 minutes, so it's not as bad as you would expect. It is so unbelievably good that it is worth it anyway. This is an aweful picture, it doesn't do it justice.


Ingredients

Cake:
1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin

Filling:
8 oz cream cheese, softened
1 tsp butter, melted
1 tsp vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leaving about an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Pour mixture over the waxed paper and smooth it evenly. Bake for 14-15 minutes until edges pull away from the sides of the pan.

Lay a large dishtowel (try to use a towel with as little texture as possible) on the counter top. Spread a thick layer of powdered sugar over the towel. When the cake comes out of the oven, turn the pan upside down on the towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling (about 20 minutes), mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap) for about an hour before serving

Tips:
For whatever reason... it has been impossible for me to find pumpkin. So once you get a can save it! You can make about four rolls with just one can, so put it in the freezer. I know, I know this is my theory on everything. BUT REALLY i was shocked at how well the pumpkin thawed!!!

Print This Recipe

Original Recipe: Michelle Kennedy

Poppyseed Cake with Orange Glaze

This is a recipe from my sister in law, that has quickly become a Kennedy Favorite. It is simple and easy and sure to ruin any diet. Enjoy!!!


Ingredients

Cake
1 box yellow cake mix
3 Tbs flour
1 Cup water
4 eggs
1/2 Cup oil
2 Tbs almond extract
1 Tbs poppy seeds
1 lrg package dry vanilla pudding

Glaze
1 1/2 Cups powdered sugar
2 Tbs melted butter
2 tsp vanilla
2 tsp almond extract
1/2 cup orange juice concentrate

Mix all ingredients together; pour into greased Bundt cake pan and bake at 350 for 30-40 minutes. Cake should be golden on top, knife comes out clean. How easy was that.

Let cake cool 15 minutes then flip out onto plate. Beat all ingredients for glaze together, and pour over cake!!!

Print this Recipe

Original Recipe: Michelle Kennedy