Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »


Alejandra's cake

This is a simple but delicious recipe. They are so good that they deserve to be on the Red Carpet. It´s a perect blend of Chocolate Mousse and Chocolate Cake.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:


  • 1 box Signature Swiss Chocolate Cake Mix
  • 1 1/2 cups Heavy cream
  • 8 ounces Chocolate. You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar.
  • 4 eggs, separated
  • 2 teaspoons Vanilla
  • Pinch of salt (optional)
  • Mascarpone cheese
  • One bar of dark chocolate
  • Peppermint leaves
  • A few dry cranberries

Baking Instructions

  2. Follow the instructions on the box, adding one teaspoon of vanilla during mixing.
  3. Bake, then allow to cool.
  5. Use an electric mixer to whip the heavy cream until it forms soft peaks.
  6. Melt the chocolate and butter together in a double boiler.
  7. Beat the egg yolks well with a fork. Slowly add them to the chocolate mixture.
  8. Add the vanilla and remove the mixture from the heat.
  9. Add a scoop of the whipped cream to the chocolate mixture and stir it in.
  10. Whip the egg whites and salt until they form stiff, white peaks.
  11. The chocolate mixture should now be slightly warm, not hot. Fold the chocolate into the rest of the whipped cream.
  12. Fold in the egg whites. Stop folding as soon as there are no longer any white lumps. Cut strips of aluminum and put it around the cake leaving 6cm, this will help to shape the chocolate mousse.
  13. add some of the mixture over the little cakes.
  14. Refrigerate overnight, or until the mousse sets.
  16. beat the mascarpone cheese till this looks like cream , put it on the top of the mousse and decorate with some zest of dark chocolate ,one cranberry and one leave of peppermint .

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


my own take...on spice cake-

my own take...on spice cake-

Jello pudding recently added a pumpkin spice pudding......tried adding this to Dunkin Hines spice cake mix...along with two sticks softened butter,1/3 cup sour cream- 3 eggs..and 1/3 cup molasses...chopped apple....made a G R E A T muffin / cake!!! YUM..!

Perfectly Fluffy Cookies

Perfectly Fluffy Cookies

Have you ever decided to bake cookies and then realized you have somewhere to be and you've already mixed the batter? That is exactly how I discovered this amazing tip! I mix the cookie dough up and put it in a bowl with a lid. Store in freezer overnight or until you're ready. When you decide it's cookie time, preheat your oven before taking dough out of freezer. once the oven is ready, use an ice cream scoop to place cookie dough on baking sheet. bake as directed and voila! Beautiful cookies!

Keep Exploring

Back to Top