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    50th Anniversary Chocolate Ganache Cake


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    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.
 

 

 

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