Strawberry Mousse Cake

Ingredients make two round 8-inch cakes.

For cake layer:

• 1 box Duncan Hines Strawberry Cake Mix
• 2 Eggs
• 8 oz. Sour Cream
• 1/4 cup vegetable oil
• 1/2 cup hot water

For Mousse Layer:

• 1 package of unflavored gelatin
• 2 Tbsp. cold water
• 1 bag (16 oz.) White chocolate chips, about 2 cups
• 2 1/2 cups Heavy whipping cream
• 1/4 cup sugar
• Pinch of salt

For Jelly Layer:

• 1 small box of strawberry Jell-O

Directions:

For cake layer:

1. Place parchment papers on the bottom of two 8-inch non-stick springform pans. Lightly spray with no-stick oil for easy removal later. Preheat oven to 350 degrees F.
2. Whisk the cake mix, eggs, oil, sour cream and hot water together with an electric mixer at medium speed, until just blend.
3. Pour the mixture into two prepared springform pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean from the center of the cake. Cool.

For Mousse layer:

1. In a medium microwaveable bowl, sprinkle getatin over 2 Tbsp. cold water and set for few minutes until bloom.
2. Add 1 cup of heavy whipping cream and heat in the microwave for 2 minutes.
3. Pour 1 bag of white chocolate chips in the hot cream mixture. Stir until melted. Microwave a minute more if necessary. Set aside to cool.
4. In another medium bowl, mix 1 1/2 cup heavy whipping cream, 1/4 cup sugar and pinch of salt together. Whisk with an electric mixer on high until peak form and no streaks. Fold the whipped cream 1/3 at a time into the cooled white chocolate mixture, until well blend.
5. Pour the mousse over the cooled cakes. Refrigerator for about an hour until the mousse is set. 

For Jelly layer:
Follow the instructions on the jell-O box to make the strawberry jelly and cool. Pour over the mousse cakes and refrigerator at least two hours, or overnight.

Optional: Top with white chocolate crumbs, coco powder and strawberries as you desire.