Chocolate Mousse Cake

This chocolate cake recipe comes from my friend Vicki Jo. My mom added the mouse and her chocolate frosting, to make this the Chocolate Mousse Cake.  Vicki makes it with raspberry filling and raspberries on top of chocolate frosting; also a great choice. 

I started to bake the cake early in the afternoon, and assembled it about 4 hours later. It wasn't frozen solid at this point, it was perfect. When you first look at the ingredients, you think easy peasy lemon squeezey, but you do have to make the mousse and frosting, so gourmet it my book. Blend: 1 box Butter recipe fudge cake mix {I could only find butter recipe chocolate} 1 large chocolate instant pudding mix 1 cube soft butter 1 1/2 cups water 4 eggs Beat 4 minutes. Bake at 350* {timed according to pan size...look on cake mix} Turn out into wire rack and wrap in plastic wrap while still hot. Freeze. While cake is partially frozen, slice each layer and spread with Chocolate Mousse. Frost with Hershey's Chocolate Frosting. Chocolate Mousse: {makes 2 cups} Sprinkle 1 tsp. Gelatin over 1 TB cold water. Let stand 1 minute. Add 2 TB boiling water and stir until dissolved. Stir together: 1/2 cup sugar and 1/4 cup cocoa. Add 1 cup cream and 1 tsp. vanilla. Start beating slowly. Drizzle in gelatin and continue beating until stiff. Chill for 1/2 hour. Hershey's Chocolate Frosting: {makes 2 cups} 6 TB softened butter 1/2 cup cocoa 2 2/3 cups powdered sugar 1/3 cup milk 1 tsp. vanilla Blend butter, cocoa, and powdered sugar. Add vanilla and milk. Mix well.