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1 cup oil
4 eggs
2 cups sugar
1/2 cup Manischewitz Potato Starch
1 teaspoon vanilla extract
1 cup Gefen Cocoa
1 cup chocolate chips (optional)
2 8-ounce cartons of Rich’s whip topping (defrosted)
2 eggs (see note below)
1 and 1/2 (3 and 1/2-ounce) bars Rosemarie or parve bittersweet chocolate
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients together. Pour into a 9 x 13 pan.
Bake for 40-45 minutes until the top of the cake cracks.
Add one container of Rich’s Whip to a standing mixer or bowl and beat until is stiff and has a whipped cream consistency.
Melt chocolate over a double boiler. Add eggs to whipped topping and beat for one minute. Then add vanilla. Let chocolate cool for a few minutes. Then fold chocolate into whipped topping mixture. Refrigerate until serving.
Add about two tablespoons of chocolate mousse to the bottom of a small mason jar or dessert glass. Then add some chocolate cake on top. Then top with more chocolate mousse.
Whip additional Rich’s Whip before Shabbos or Yom Tov and store in the refrigerator and using a piping bag with a piping tip, pipe whipped cream over each chocolate mousse mason jar right before serving.
Top with cake crumbs.
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