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.

Southern Living
This Story Originally Appeared On myrecipes.com

Gallery

Credit: J. Savage Gibson; Styling: Trinda Gage

Recipe Summary test

Yield:
1 (8-inch) cake or 8 parfaits
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement