1 package Gold Medal Super-moist Devils Foods Cake Mix
1/3 cup sugar
1/3 cup water
2 tbsp brandy
1/3 cup butter
1 square unsweetened chocolate*, melted and cooled
1 cup confectioners' sugar milk for spreading consistency
1/4 cup chopped cashew nuts
2 cuts whipping cream
1/4 cup confectioners' sugar
1 4-ounce bar chocolate candy or cooking chocolate
cherries for garnish (optional)
Prepare cake as directed above using two 8-inch round layer pans
Boil sugar and water for 3 min; remove from fire and stir in brandy. Set aside
In another bowl, cream butter until soft and fluffy; stir in chocolate and 1 cup confectioners' sugar. If mixture is thick, thin with just enough milk for a spreading consistency
Fold in cashew nuts; set aside
In a chilled bowl, beat whipping cream and 1/4 cup confectioners' sugar until stiff
To assemble, place one cake layer upside down on a serving plate; brush surface with brandied syrup. Spread chocolate butter-cream evenly, then top with remaining cake layer. Brush cake surface again with the brandied syrup. Frost top and sides with whipped cream saving a small portion for piping borders
Using a potato peeler, shave chocolate candy to make chocolate curls; sprinkle on top and sides of cake. Pipe borders with remaining whipped cream. Decorate with cherries, if desired.
*May be substituted w/ 1/4 cup cocoa
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