1 pk Yellow, white or
– devil’s food cake mix
1 oz Semi-sweet chocolate
-coarsely grated;
-(1 square)
1 pk Whipped topping mix
4 Eggs
1 c Cold water
Glaze
-GLAZE-
1 oz Semi-sweet chocolate;(1 sq)
1 1/2 tb Butter
3/4 c Confectioners sugar;unsifted
2 tb Brandy
FOR CAKE: mix together, cake mix, whipped topping mix, eggs and water.
Blend until moistened; beat at medium speed for 4 min. Blend in grated
chocolate. Turn into greased and floured 12-cup, 10-inch Bundt pan.
Bake at 350 degrees for 40-45 min. Allow cake to cool in pan for 15
minutes before turning out. Finish cooling on rack; spread with
glaze. FOR GLAZE: In small saucepan over low heat, melt chocolate
with butter, stirring constantly until smooth. Remove from heat.
Gradually add sugar alternately with brandy. Stir until mixture is of
glaze consistency. Spread over cake.
Yields
1 Servings