|
1 pkg |
Betty Crocker SuperMoist Chocolate Fudge
cake mix |
1 pkg |
|
1 1/3 cups |
water |
320 ml |
|
1/2 cup |
vegetable oil |
120 ml |
|
3 |
eggs |
3 |
|
1 tub |
Betty Crocker Rich & Creamy milk chocolate frosting |
1 tub |
|
1/3 cup |
whipping (heavy) cream |
80 ml |
|
1/2 cup |
semisweet chocolate chips |
120 ml |
|
2 bars |
chocolate-covered toffee candy,
very coarsely chopped |
2 bars |
Directions:
- Heat oven to 350°F (175°C). Generously grease bottoms only of 2 round pans, 8 x 1-1/2 or 9 x 1-1/2 inches. Make Betty Crocker cake mix as directed on package, using water, oil and eggs. Pour into pans.
- Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup (80ml) frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting.
- Heat whipping cream in 1-quart (1 litre) saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top centre of cake; spread to edge, allowing some to drizzle down the side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
Recipe courtesy of Betty Crocker
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