Who is this girl, my daughter, who doesn’t like cake?
I continually expect her taste to change, to adapt as every mom hopes their child’s palate eventually will. But instead of willing her to accept broccoli or whole-wheat bread into her life, instead I’m wishing she’d just like cake.
For her birthday for the past three years, Smudge has eschewed cake in favor of pie for her celebratory dessert. I still don’t get how or why she has such a definite preference for pie over cake, but I am nothing but accommodating to my girl’s wishes on her big day.
But I am still a mom, and I do have an ulterior motive. Yep, I’m sneaky that way. To try and sway her in the slightest way possible, I posed we create a combo cake pie, where cake and pie meet in the middle. With chocolate mousse. And whip cream. In decadent, lush layers.
This is a cheater-style cake. I rarely make cakes from the box but with 8 girls to prepare 3 meals for over the course of 24 hours, now was not the time to prove what an awesome cake maker I was. Or more likely, wasn’t.
I must admit I was impressed with the Betty Crocker Super Moist cake mix since it calls for butter rather than vegetable oil. A nod to the mix on that one.
This cake is so easy and so quick to pull together, I figured it could move out of its birthday comfort zone and would also be a terrific addition to a 4th of July celebration with tasty red and blue berries to ring in the festive feeling. Or of course top with shaved chocolate or sugar sprinkles for another year’s birthday version.
Yes, odds are it will be back on the birthday list again next year. And why not? It is that good.
- 1 9-inch store bought chocolate pie crust
- 1 Betty Crocker Super Moist Butter Recipe Yellow Cake mix
- ⅓ cup butter, softened
- 3 eggs
- 1 3.2 ounce package Jell-O Chocolate Mousse mix
- 1 cup milk
- 1 pint whipping cream
- 1 teaspoon vanilla
- mixed berries or chocolate shavings
- Follow package directions and mix cake with butter, eggs and water. Pour half of the batter into the chocolate pie crust filling crust just half way. Bake according to package directions, about 20-25 minutes. Cool completely. Use the rest of the batter for cupcakes.
- While cake is baking mix chocolate mousse with milk and refrigerate for one hour.
- In a large bowl add cream and vanilla and whip until stiff peaks form.
- To assemble cake layer chocolate mousse, then whip cream and top with berries or chocolate shavings.
- Refrigerate until ready to eat or serve immediately.
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