Recipe needed!?!

Nope, but I"ve got a chocoalte one. Maybe you can garnish w/ fresh strawberries and mangos.

Chocolate Mousse Cake

2 (9”) baked and cooled chocolate cake layers
1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
? cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped

Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.

In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.

Assemble cake by spreading 1/3 mousse on top of one layer of cake. Top with second layer, and ice top and sides of cake with remaining mousse. Chill under serving time.

--Eagle Brand website

---

---

Sponge Cake
3 eggs, separated
1 pinch cream of tartar
1/2 cup granulated sugar
1/4 teaspoon lemons, rind of, Grated
1 teaspoon vanilla
1/2 cup all-purpose flour
1 pinch salt
Strawberry Yogurt Mousse
1 1/2 envelopes unflavored gelatin
1/4 cup water, cold
2 cups strawberries
1/3 cup granulated sugar
2 tablespoons lemon juice
1/2 cup plain yogurt
1/2 cup whipping cream
Syrup
3 tablespoons water
3 tablespoons granulated sugar
2 tablespoons strawberry jam or kirsch liqueur
Cream Frosting and Garnish
2 cups strawberries
1 1/2 cups whipping cream
2 tablespoons granulated sugar

CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
Scrape yolks over whites, add lemon rind and vanilla and fold together.
Sift flour and salt over batter, folding in gently but thoroughly.
Transfer to prepared pan.
Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched.
Let cool in pan on wire rack.
If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
Rinse, hull and puree berries.
In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
Remove from heat.
Warm softened gelatin over low heat until clear and syrupy.
Stir into strawberry mixture.
Transfer to a large bowl and chill to consistency of raw egg white.
Whisk in the yogurt.
Whip cream until form; fold into mousse and return to fridge.
SYRUP: In a small saucepan bring water and sugar to a boil.
Remove from heat, cool and stir in liqueur.
ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
Place top half, but side up, in the botton of a clean 9 inch spring for pan.
Drizzle half the syrup evenly over the cut side of each of the 2 halves.
Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
Set remaining layer, cut side over mousse, pressing gently.
Cover and chill thoroughly, overnight if possible.
Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
CREAM FROSTING AND GARNISH: Rinse and hull berries.
Slice thinly.
Whip cream until it's stiff and firm.
Sweeten with sugar and spread evenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the cake.
Refrigerate until serving time, which should be within the following hour or two.

---

---

try the website www.recipezaar.com it is the greatest food site out there

---

---

Well I only know the strawberry mousse cake and it is on the link below.

---

---

Ingredients:
1 can mango pulp
2 sm. pkg. peach Jello
1 1/2 c. hot water
1 1/2 c. cold water

Instructions:
Mix all together and put it in a mold. Refrigerate until it is ready.

Enjoy,
The Weekend Chef

---

---

---

---