Food and Recipes Recipes Chocolate-Peanut Butter Mousse Cake 5.0 (1) 1 Review This recipe is great because you can make either a cake or 8 parfaits. The peanut butter mousse filling in the cake really makes it rich and unique. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 17, 2018 Print Share Share Tweet Pin Email Photo: J. Savage Gibson; Styling: Trinda Gage Yield: 1 (8-inch) cake or 8 parfaits Ingredients 1 (18.25-ounce) package devil's food cake mix without pudding 2 1/2 cups whipping cream, divided 1 (10-ounce) package peanut butter morsels 2 teaspoons vanilla extract 1 tablespoon butter or margarine 2/3 cup semisweet chocolate morsels Garnish: chopped roasted peanuts Directions Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes. Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill. Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth. Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature. Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired. Print