Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
50th Anniversary Chocolate Ganache Cake
1 (18.25-ounce) package pudding-included devil's food cake mix
1 (15-ounce) tub ready-to-spread chocolate frosting
1/3 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Optional: Toffee candy bar, such as Hershey's Skor, broken into bits
Preheat oven to 350 degrees. Grease and flour 2 (8- or 9-inch) baking pans, or use cooking spray.
Prepare and bake cake as directed on package. Follow directions for cooling. Brush crumbs from cake. Place 1 layer, top side down, on plate. Spread 1/3 cup frosting almost to edge. Place other layer, top side up, on frosted layer. Frost side with thin coat first to seal crumbs, then frost side and top, spreading top smooth and flat.
Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil). Remove from heat; stir in chocolate chips until melted and smooth. Let stand 5 minutes. Pour carefully onto top center of frosted cake; spread to edge, allowing some to drizzle down side. Garnish with toffee bits. Refrigerate uncovered about 1 hour or until chocolate is set. Refrigerate any remaining cake.
Makes 12 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
