1 (18.25 oz) pkg devils food chocolate cake mix
1 (3.5 oz )pkg instant chocolate pudding mix
1/2 c vegetable oil
1/2 c sour cream
3/4 c water
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour 9×13 inch pan. In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 -8 minutes on medium high speed. Batter will be very thick. Pour into prepared pan and bake at 350 degrees for 40 to 45 minutes or until tester comes out clean.
White Chocolate Mousse Filling
1 (3.5 oz) pkg white chocolate pudding mix
1 c cool whip
1 Ghiradelli dark chocolate bar, slightly frozen
Mix pudding mix using half the milk called for in the instructions. Let set at room temperature. Fold in cool whip. Using a potato peeler or grater, make 1/4 c curls from the chocolate bar and fold into pudding mixture. Keep refrigerated until ready to use.
9 oz bittersweet chocolate, chopped
1 c heavy cream
1 Tbsp dark rum (optional)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. Remove from heat. Pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling allow it to cool until thick, then whip with a whisk until light and fluffy.
Putting it all together: After the cake is cooled, invert and cut in half. Spread the mousse in the center and replace the top. Use a whipped chocolate frosting to base cover the cake and then spread the ganache over the top until it trickles down the side.
If desired, garnish with http://froggey.wordpress.com/froggies-recipe-box/appetizers/stuffed-strawberries/