Caramel Apple Mousse Cake Recipe

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Caramel Apple Mousse Cake Recipe

Apple Cake
    • 1 spice cake mix
    • 3/4 cup apple sauce
    • ½ cup milk
    • 4 eggs
    • 1/3 cup oil
    • 2 apples, peeled and chopped
Caramel Mousse
    • 8 oz cream cheese, softened
    • 1 cup powdered sugar
    • 16 oz whipped topping, thawed
    • 1 cup caramel dip
  • 1/2 cup caramel dip
  • 1/2 cup toasted pecans
Instructions Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt. Cream together the butter and powdered sugar until blended. While it’s blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball). Now, here’s the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside—>in, it will decrease the likelihood you’ll get dye on your fingers once you’ve achieved the color you like, you’re ready to make cookies! Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I’ve found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight.
Apple Cake
    1. Combine cake mix, apple sauce, milk, eggs and oil.
    2. Stir in chopped apples.
    3. Divide batter between two greased, round cake pans.
    4. Bake at 350° for 25-30 minutes.
Caramel Mousse
    1. In a large bowl, beat the cream cheese.
    2. Add caramel dip, beat until smooth.
    3. Beat in powdered sugar.
    4. Fold in whipped topping.
Caramel Apple Mousse Cake
  1. Allow the cakes to cool before cutting them in half.
  2. Spread 1/4 of the caramel mousse on each of the 4 layers.
  3. Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed.
  4. Top the cake with toasted pecans.


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