from ABC 3340 december 13 2004
  Heavenly Spice Chocolate Petits Fours

Prep Time: 45 min
Total Time: 2 hr 40 min

Ingredients:
1 pkg. (2-layer size) chocolate cake mix
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 tsp. ground red pepper (cayenne)
1/2 cup whipping cream
1/2 cup light corn syrup


Preparation:
Preheat oven to 350°F. Line 15x10x1-inch baking pan with parchment or
wax paper; spray with cooking spray. Prepare cake batter as directed on
pkg.; pour evenly into prepared pan. Bake 25 min. or until cake pulls
away from sides of pan. Remove from oven; cool on wire rack 30 min.

Meanwhile, microwave 8 of the chocolate squares in medium microwaveable
bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted
when stirred. Gradually add sour cream, stirring until blended. Stir in
pepper; cover. Refrigerate until ready to use.

Chop remaining 8 chocolate squares; place in small bowl. Mix whipping
cream and syrup in small saucepan. Bring to boil on medium heat. Cook 1
min. Pour over chocolate; cover. Let stand 5 min.; stir until chocolate
is completely melted and mixture is well blended. Cover and set aside.

Loosen cake from sides of pan. Invert onto cutting board; remove pan.
Spread bottom of cake evenly with the sour cream mixture. Cut cake into
9 lengthwise slices, then cut evenly into 6 crosswise slices. (You will
have 54 cake pieces.) Place cake pieces on wire racks, leaving a small
amount of space between each piece. Spoon chocolate glaze evenly over
cakes, using about 1 tsp. of the glaze for each cake. Let stand 20 min.
before arranging cakes on serving tray. Refrigerate until ready to
serve. Store leftover cakes in refrigerator.


Nutrition (per serving)
Calories  250
Total fat  15 g
Saturated fat  6 g
Cholesterol  35 mg
Sodium  170 mg
Carbohydrate  28 g
Dietary fiber  2 g
Sugars  19 g
Protein  3 g
Vitamin A  4 %DV
Vitamin C  0 %DV
Calcium  6 %DV
Iron  10 %DV
 


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