Recipe Category:

Published :  2012 - 10 - 26

Nutritional Information:

Per portion

• Calories: 513.88 cal

• Protein: 4.22 g

• Fat: 22.56 g

• Fiber: 0.64 g

• Cholesterol: 39.20 mg

• Caffeine: 19.07 mg

• Vitamin A: 126.26 RE

• Vitamin D: 24.84 IU

• Riboflavin: 0.18 mg

• Niacin: 1.04 mg

• Sodium: 449.14 mg

• Calcium: 147.60 mg

• Magnesium: 53.76 mg

• Potassium: 381.51 mg

• Iron: 3.35 mg

• Zinc: 0.83 mg

Instructions :   

• Prepare devil's food cake according to package directions in two 9-inch round cake pans; cool and remove from pans as directed. 

• Place 1 cooled cake layer on serving platter; spread with cherry preserves. Top with remaining layer; set cake aside. 

• In a small heavy saucepan over very low heat, stir chocolate chips and margarine until melted and smooth. Remove from heat; stir in corn syrup. Using a flexible metal spatula, spread glaze evenly over top and sides of cake. Place cake in freezer 10 minutes to set glaze. 

• In a medium-size bowl with an electric mixer at high speed, beat cream until stiff peaks form; pipe into 8 or 10 rosettes on top of cake, or spoon into mounds. 

• OPTIONAL: Decorate with Dark and White Chocolate Wedges and Chocolate - Dipped Cherries (see recipes under Desserts) placing a few cherries on top of cake and serving remainder alongside. Makes 8 to 10 servings.

Serves:

Ingredients:

• 10-11 ounces Devil's food cake mix

• 1/4 cup Preserves, cherry

• 9-10 ounces Chocolate chips, semi-sweet

• 1-1/2 Tablespoons Butter

• 1-1/2 Tablespoon Syrup Corn

• 1/2 cup Cream, heavy whipping

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