For chocolate curls, microwave chocolate on high 30 seconds to 1 minute, until
melted; stir until smooth. With rubber spatula, spread chocolate in a thin layer
on baking sheet. Refrigerate about 5 minutes, until firm but not brittle.
Hold a flat metal spatula at a 45 angle to push chocolate away from you against
baking sheet. Place baking sheet against back of counter so it doesn't move when
you push against it.
Chocolate and Peanut Butter Mousse Cake
1 box devil's food cake mix (18.25oz)
1/4 C. all-purpose flour
1/4 C. milk
3/4 C. unsalted butter divided, at room temp
1/2 C. crunchy peanut butter
2 C. confectioner's sugar
1/2 t. vanilla extract
1 bar dark chocolate (4 oz.), - chopped OR
3/4 C. semisweet chocolate morsels
Heat oven to 350°F. Prepare cake mix and bake according to package directions in
two 9" round cake pans. Cool layers completely.
In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1 to 2
minutes, until thickened, whisking to keep mixture smooth. Remove from heat;
stir in 1 Tbsp butter. Refrigerate.
In large bowl, with electric mixer on medium, beat the remaining butter and
peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla on
low. Slowly add flour mixture, continue beating until light and fluffy.
Fill and frost cake layers with peanut butter mousse (use a scant 1 cup between