Nutritive Information
- 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
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
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.
