- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Batter: Grease Tiara pan, but do not flour. Add eggs, water and oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cups of batter in the pan (you'll have batter left over to bake cupcakes). Bake the cake at 350° F for 21 to24 minutes or until done. Cool for 5 to 10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter.
- Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Stir in almond extract. Remove 2 Tbsp of chocolate mixture and set it aside.
- 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. Sprinkle top with blanched almonds. Refrigerate 2 more hours.
Submitted by: Recipe Group Member
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