Mushroom Capsdesserts 1 layer devils food cake mix 1 chocolate glaze 1/4 cup light corn syrup 2 tablespoon hot water 2 tablespoon butter 1 pkg (6 oz) chocolate chips Makes 6 to 8 servings. Grease and flour 4-oz mushroom cans or other ovenproof, ridge-free containers. Prepare cake mix as directed. Fill prepared small cans 2/3 full; bake as instructed for cupcakes. Cool 5 minutes in cans; remove from cans to cool. Combine corn syrup water, and butter in a saucepan; bring to a boil. Continue to heat until butter melts. Remove from heat. Stir in chocolate chips until they melt. Cool to room temperature. Place cakes on a rack that is resting on waxed paper. Spoon Chocolate Glaze over cakes until covered. Let glaze set before serving. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7 |
