1 Duncan Hines Swiss chocolate cake mix
1 greased Duncan Hines Tiara cake pan
3 eggs
1 1/3 c. water
1/2 c. Crisco oil
1/2 c. milk chocolate chips
2 tbsp. water
1 (8 oz.) pkg. whipped topping like Cool Whip

CAKE:

Grease Duncan Hines tiara pan. You do not need to flour. Add eggs, water and oil to cake mix. Blend on low until moistened. Mix at medium speed for 2 minutes. Place 3 1/2 cups batter into tiara pan. Bake at 350 degrees for 21 to 24 minutes or until toothpick inserted comes out clean. Cool cake on rack 5 to 10 minutes. Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.

NOTE: You will have enough leftover batter to make seven cupcakes.

MOUSSE:

Melt together over low heat chocolate chips and water, stirring constantly until smooth. Remove from heat. Remove 2 tablespoons of chocolate mixture and set aside. Refrigerate remaining chocolate mixture for 10 minutes until thickened but still creamy. Fold chocolate mixture into whipped topping. Spread evenly into well of cooled cake. Refrigerate for 1/2 hour.

TOPPING:

Drizzle reserved chocolate over the surface of the mousse. Refrigerate for 2 hours.

HINT:

Chocolate chips and water mixture can be melted in a microwave safe bowl for 1 1/2 minutes on the DEFROST power setting. Stir until smooth.