How about this one for Valentines Day?
Chocolate Ganache Cake Chocolate lovers, this is a cake you have to try! And try, and try, and try. Prep: 25 min - Bake: 35 min - Cool: 1 hr 10 min - Chill: 1 hr 1 package Betty Crocker® SuperMoist® chocolate fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting 1/3 cup whipping (heavy) cream 1/2 cup semisweet chocolate chips 2 bars (1.4 ounces each) chocolate-covered toffee candy, very coarsely chopped 1. Heat oven to 350?F. Generously grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pans. 2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. 3. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. 4. Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. Makes 16 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
