Chocolate-peanut butter mousse cake.

Adapted from Southern Living.

Yield: 1 (8-inch) cake

Ingredients

• 1 box chocolate cake mix (I used Dr. Oetker Organics chocolate cake mix, with coconut oil instead of vegetable oil because that's what I had)
  
• 2 1/2 cups whipping cream, divided
• 1 (10-ounce) package peanut butter morsels (I used Sunspire, which uses Maranatha peanut butter)
  
• 2 teaspoons vanilla extract
• 1 tablespoon butter or margarine
• 2/3 cup semisweet chocolate morsels (I used Ghiradelli 60% cocoa baking chips)
  

Preparation

Prepare cake mix according to package directions.

Pour into 2 lightly greased 8-inch round cake pans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool completely.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

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Now, please keep in mind that I am just awful at assembling and decorating baked goods. Also - my cakes got stuck in the pans and kind of crumbled a bit. What counts is that this tastes absolutely delicious (particularly the peanut butter mousse). My daughter walked in and saw it sitting on the table while I was making the chocolate glaze. Her eyes went as wide as saucers and she said, "After I eat dinner, I eat big cookie? Please?" Who can resist that?!