INGREDIENTS

INSTRUCTIONS

1998    
Prepare Marzipan, coloring it red as shown in photo<G>, set aside.
Preheat oven to 350 degrees. Grease and flour 13x9-inch pan.  Combine
cake mix, water, oil, eggs, vanilla and cocoa in large bowl.  Beat on
low speed of electric mixer until blended; beat at medium  speed 2
minutes. Mix in chocolate chips and nuts. Pour batter into  prepared
pan.  Bake 50 to 60 minutes or until wooden toothpick inserted into
center  of cake comes out clean. Cool in pan on wire rack 15 minutes.
Remove  from pan and cool completely on rack.  Bring cream and butter
to a simmer in small saucepan; remove from  heat. Add chopped
chocolate, stirring until melted. Cool to room  temperature. Cover;
refrigerate until cake is well chilled, about 2  hours.  Divide
marzipan into 4 equal parts. Roll 1 part into 1/2-inch-thick  rope.
Place rope between sheets of waxed paper and roll into strip  1-inch
wide and 15 to 18 inches long (use sharp knife to make edges
straight).  Lay strip lengthwise down center of cake continuing down
over sides;  trim ends to fit. Repeat rolling procedure with second
piece of  marzipan; cut crosswise in half. Place strips on cake as
shown in  diagram on page 50; trim ends.  Repeat rolling procedure with
third piece of marzipan, making strip 15  inches long. Fold ends in
toward center to make bottom loops of bow as  shown in diagram 2; place
on cake as shown. Repeat rolling procedure  with fourth piece of
marzipan, making one 8-inch strip and one 4-inch  strip. Cut 8-inch
strip in half crosswise; fold into 2 loops and  place on first loop as
shown in diagram 2. Fold under ends of 4-inch  strip to form loop;
place as shown in diagram 2.  Source: Favorite Brand Name Recipes:
Holiday Food Fun Posted to  MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 16,

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