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Chocolate Peanut Butter Pound Cake
----------------------------PEANUT BUTTER MOUSSE---------------------------- 2 c Powdered Sugar, Sifted 3/4 c Creamy Peanut Butter 2 tb Creamy Peanut Butter 6 oz Cream Cheese (Room Temp) 3 tb Whipping Cream 2 lg Egg Whites ------------------------------CHOCOLATE MOUSSE------------------------------ 1 c Whipping Cream 1/3 c Sugar 8 oz Bittersweet Chocolate * 1 1/2 ts Instant Espresso Powder 2 1/2 tb Hot Water 3 Egg Yolks ------------------------------CHOCOLATE GLAZE------------------------------ 2/3 c Whipping Cream 5 tb Butter 5 oz Chopped Semisweet Chocolate ----------------------------------GARNISH---------------------------------- 1/3 c Fresh Raspberry (Optional) Fresh Mint Sprigs *Can use semisweet chocolate, chopped ~--------------------------------------------------------------------- ~-- PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan.) Set
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