| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cakes, Chocolate |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow, white or devil's food cake mix |
| 1 |
oz |
Semi-sweet chocolate coarsely grated; (1 square) |
| 1 |
pk |
Whipped topping mix |
| 4 |
|
Eggs |
| 1 |
c |
Cold water |
|
|
Glaze |
| 1 |
oz |
Semi-sweet chocolate;(1 sq) |
| 1 1/2 |
tb |
Butter |
| 3/4 |
c |
Confectioners sugar;unsifted |
| 2 |
tb |
Brandy |
INSTRUCTIONS
GLAZE
FOR CAKE: mix together, cake mix, whipped topping mix, eggs and water.
Blend until moistened; beat at medium speed for 4 min. Blend in grated
chocolate. Turn into greased and floured 12-cup, 10-inch Bundt pan. Bake at
350 degrees for 40-45 min. Allow cake to cool in pan for 15 minutes before
turning out. Finish cooling on rack; spread with glaze. FOR GLAZE: In small
saucepan over low heat, melt chocolate with butter, stirring constantly
until smooth. Remove from heat. Gradually add sugar alternately with
brandy. Stir until mixture is of glaze consistency. Spread over cake.
Source: Unusual Old World and American Recipes from Nordic Ware. Formatted
for MM by Karen Adler FNGP13B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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