Makes 10 servings, 601 calories per serving. Good source of calcium, iron. Begin early in day.

1 (18.25 to 18.5 oz.) pkg. chocolate fudge cake mix
1 c. water
1/4 c. salad oil
3 eggs
3 c. heavy or whipping cream
1 (3.5 to 5.9 oz.) pkg. chocolate-mousse mix
1/4 c. confectioners' sugar
Cocoa

1. Grease 2 quart microwave-safe bowl. Line bottom of bowl with 3 inch circle of waxed paper.

2. In large bowl, with mixer at low speed, beat dry cake mix, water, oil, and eggs until blended, constantly scraping bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Spoon into lined bowl, smoothing surface.

3. Elevate bowl on microwave-safe trivet, rack, or ramekin turned upside down. Cook on High (100% power) 9 to 12 minutes until cake springs back when lightly touched with finger, rotating bowl once.

4. On heat-safe surface, let cake stand in bowl, uncovered, 10 minutes. Cover and let cool completely in bowl on rack. Meanwhile, use 2 cups cream in place of 1 cup milk to prepare chocolate mousse as label directs.

5. With serrated knife, cut out center of cake, leaving 1 1/2 inch shell. Reserve removed cake center. Spoon chocolate mousse into center of shell. Cut reserved cake into small chunks and press onto surface of mousse. Invert onto serving platter. Carefully remove bowl to unmold cake. Cover and refrigerate until chilled.

6. In medium bowl, with mixer at medium speed, beat remaining cream and confectioners' sugar until soft peaks form. Spoon into decorating bag fitted with medium star tube. Pipe in rosettes over surface of cake. Dust with cocoa. Cover loosely and keep refrigerated until ready to serve.