Great balance of fluffy yellow cake and rich chocolate mousse with an unexpected crunch.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

  • Combine yellow cake mix, eggs, water, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely, about 25 minutes.

  • Combine heavy cream, 1/2 cup plus 3 tablespoons cocoa powder, and sugar in a chilled glass or metal bowl; beat with an electric mixer until soft peaks form. Spread over cooled cake.

  • Freeze cake until whipped cream layer is firm, about 1 hour. Sprinkle confetti candy on top.

Nutrition Facts

358 calories; 26.5 g total fat; 97 mg cholesterol; 209 mg sodium. 29 g carbohydrates; 4.1 g protein; Full Nutrition