Chocolate Ganache Cake

Chocolate lovers, this is a cake you have to try! And try,
and try, and try.

Prep: 25 min Bake: 35 min Cool: 1 hr 10 min Chill: 1 hr

1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips
2 bars (1.4 ounces each) chocolate-covered toffee candy, very coarsely chopped


1. Heat oven to 350F. Generously grease bottoms only of
2 round pans, 8x1 1/2 or 9x1 1/2 inches. Make cake mix as
directed on package, using water, oil and eggs. Pour into pans.

2. Bake 30 to 35 minutes or until toothpick inserted in center
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.

3. Place 1 cake layer, rounded side down, on serving plate.
Spread with about 1/3 cup frosting. Place other layer, rounded
side up, on top. Frost side and top of cake with remaining frosting.

4. 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. Carefully
pour chocolate mixture onto top center of cake; spread to edge,
allowing some to drizzle down side. Garnish top of cake with
toffee candy. Refrigerate about 1 hour or until chocolate is
set. Store covered in refrigerator.

Makes 16 servings

High Altitude (3500-6500 ft)
Make cake mix following High Altitude directions on package.

Nutritional Info Per 1 Serving:
Calories 400 (Calories from Fat 190); Fat 21g (Saturated 11g);
Cholesterol 50mg; Sodium 270mg; Potassium 90mg; Carbohydrate 50g
(Dietary Fiber 2g); Protein 4g

Diet Exchanges: Not Recommended
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.