Peanut Butter Mousse Cake

By srumbel

Layers of white cake and a fluffy no bake peanut butter filling make this Peanut Butter Mousse Cake a fun and delicious dessert for any party.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 1 white cake mix
• 1/2 cup oil
• 1/2 cup sour cream
• 3 eggs
• 1 cup milk
• For the Filling
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup sugar
• 3/4 cup creamy peanut butter
• 2 cups Cool Whip
• For the Frosting
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 4 1/2 cups powdered sugar
• 1/2 cup heavy whipping cream
• 1 batch White Chocolate Peanut Butter Bark
• 2 ounces white chocolate melting chocolate
• lollipop sticks
• Reese's Pieces eggs
• Reese's PB Cup minis, cut in half
• sprinkles

Preparation

Step 1

Mix together the cake mix, oil, sour cream, eggs, and milk. Beat on low for 1 minute, then increase the speed and beat on medium for 2 minutes.
Pour into 2 greased 8 inch pans. Bake at 350 degrees for 26-28 minutes or until a toothpick comes out mostly clean.
Remove and cool 15 minutes in the pan, then gently flip out onto a wire rack and cool completely.
Beat the cream cheese until creamy. Add the sugar and beat again until smooth.
Add the peanut butter and beat until creamy. Fold in the Cool Whip gently. Refrigerate while you make the frosting.
Beat the butter until creamy. Add the salt and vanilla and beat again. Slowly add the powdered sugar and whipping cream alternately until both have been mixed in.
Beat on high for a few minutes to get it light and fluffy.
If needed, cut off the tops of both cakes to make them flat and level. Place one layer on a plate. Spread the peanut butter mousse evenly over the top, keeping it slightly away from the edge. Top with the other cake. Refrigerate for 30 minutes.
Spread the frosting over the entire cake with a spatula. Try to get it as even and smooth as possible. Let it set for 20 minutes, then smooth it out with a piece of parchment paper. Refrigerate until time to serve.
Melt the white chocolate and use it to add lollipop sticks to the backs of a few pieces of bark. Chop a few Reese's eggs for decoration. Gently stick the bark sticks into the cake. Do not put them too close to the edge. Add some chopped eggs, peanut butter cup halves, and sprinkles around the bark. Keep the cake refrigerated if not being eaten. Makes 1 - 8 inch cake with 10-12 slices.

Peanut Butter Mousse Cake - layers of cake, peanut butter filling, and candy toppings make this a fun party cake recipe. Great dessert idea!

Yield: 1 - 8 inch cake