White Chocolate Maple Mousse Cake
|White cake mix||18 1⁄4 Ounce (1 Package, Plus)|
|Oil||1⁄3 Cup (5.33 tbs)|
|White baking bar||6 Ounce, finely chopped (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Maple syrup||1⁄3 Cup (5.33 tbs)|
|Frozen whipped topping||3⁄4 Cup (12 tbs), thawed|
|White baking bar||6 Ounce, cut into pieces (1 Package)|
|Instant coffee granules||1 Teaspoon (Or Crystals)|
|Powdered sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Maple extract||1⁄2 Teaspoon|
Heat oven to 350°F.
Grease and flour two 9-inch round cake pans.
In large bowl, combine cake mix, water, oil and egg whites at low speed until moistened; beat 2 minutes at high speed.
Fold in 6 ounces finely chopped white baking bar.
Pour batter into greased and floured pans.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans.
In small bowl, beat cream cheese until smooth.
Gradually beat in maple syrup and 1 teaspoon maple extract.
Fold in whipped topping until well blended.
Refrigerate while preparing glaze.
In small saucepan over very low heat, melt 6 ounces white baking bar with 2 tablespoons of the milk, stirring constantly until smooth.
If necessary, add additional milk until of desired spreading consistency.
Set saucepan in hot water to keep mixture warm.
To assemble cake, place 1 layer on serving plate.
Spread with all of the mousse mixture.
Top with second layer.
Spread warm glaze over top of cake, allowing some to run down sides.
Refrigerate until set, about 1 hour.
In another small bowl, dissolve coffee granules in 1 1/2 teaspoons of the water.
Add remaining ingredients; beat until smooth.
If necessary, add additional water until of desired piping or spreading consistency.
Using pastry tube fitted with decorative tip, pipe frosting mixture around base and on top of cake.
Or, spread frosting over top of cake to within 1 inch of edge.
Store in refrigerator.