1 pkg. Duncan Hines® Angel Food Cake Mix
1-1/3 cups water
2 cups Deans® whipping cream
¼ cup Hershey's® chocolate syrup
1 tbsp. sugar
1/3 cup orange marmalade
6 red maraschino cherries with stems, if desired
6 pecan halves, if desired
¼ cup chocolate curls, if desired
Prepare cake mix with water as directed on package. Pour batter into ungreased 10” tube pan. Cut thru batter with knife or spatula to remove large air bubbles. Bake at 375° for 30 to 40 minutes or until top crust is golden brown, firm and dry. Do not underbake. To cool, hang pan upside down on funnel or bottle at least 1½ hours. Slice cooled cake crosswise into 4 1” layers.
Whip cream until stiff. Beat in chocolate syrup and sugar. Place bottom cake
slice on serving plate; spread with 1/3 cup of whipped cream. Top with next
layer; spread with orange marmalade. Top with next layer; spread with 1/3 cup
of whipped cream. Add final layer. Frost sides and top with remaining
whipped cream. Decorate with cherries, pecans and curls.
12 to 16 servings
No comments:
Post a Comment