Mushroom caps
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Layer devils food cake mix | |
| Chocolate Glaze | ||
| ¼ | cup | Light corn syrup |
| 2 | tablespoons | Hot water |
| 2 | tablespoons | Butter |
| 1 | pack | (6 oz) chocolate chips |
Directions
Makes 6 to 8 servings.
Grease and flour 4-oz mushroom cans or other ovenproof, ridge-free containers.
Prepare cake mix as directed. Fill prepared small cans ⅔ full; bake as instructed for cupcakes. Cool 5 minutes in cans; remove from cans to cool.
Combine corn syrup water, and butter in a saucepan; bring to a boil.
Continue to heat until butter melts. Remove from heat. Stir in chocolate chips until they melt. Cool to room temperature. Place cakes on a rack that is resting on waxed paper. Spoon Chocolate Glaze over cakes until covered. Let glaze set before serving.
From Whitman's Chocolate Cookbook ISBN 0-517-64157-7