Chocolate Mousse Cake

• 1 (18 1/4 or 18 1/2 oz.) pkg. chocolate cake mix
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 (1 oz.) sq. unsweetened chocolate, melted
• 1/2 c. cold water
• 1 (4 serving size) pkg. instant chocolate flavor pudding mix
• 1 c. whipping cream, stiffly whipped (1/2 pt.)

1. Preheat oven to 350u0b0.
2. Prepare and bake cake mix as package directs for 2 (9-inch) layers.
3. Remove from pans; cool thoroughly. In large mixer bowl, beat Eagle Brand and chocolate until well blended.
4. Gradually beat in water, then pudding mix until smooth. Chill at least 30 minutes.
5. Beat until smooth.
6. Fold in whipped cream.
7. Chill at least 1 hour.
8. Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture.
9. Top with remaining cake layer.
10. Frost side and top of cake with remaining mousse mixture. Chill.
11. Garnish as desired.
12. Store covered in refrigerator. Makes 1 (9-inch) cake.
13. Preparation time:
14. 2 hours.
15. Total time: 3 hours.

chocolate cake mix, condensed milk, unsweetened chocolate, cold water, instant chocolate flavor pudding mix, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613614 (may not work)