Fudge-Topped Petit Fours
1-package (18.5 oz.) yellow cake mix or chocolate cake mix
2-eggs
3-cups sugar
1-cup milk
3-tbsp light corn syrup
3-squares unsweetened chocolate
1/3-cup butter or margarine, cut into small pieces
1-tsp vanilla extract
Prepare cake batter according to package directions, using eggs.
Pour into greased and floured 9x13 inch pan. Bake according to
package directions; cool.
Meanwhile in a saucepan, stir together sugar, milk, corn syrup and
chocolate. Place over moderate heat and bring to a boil, stirring
occasionally until sugar is dissolved and chocolate melted. Set
candy thermometer in place and continue cooking, stirring
occasionally, until temperature reaches 232�F. Remove from heat
immediately and add butter.
Cool mixture without stirring until temperature reaches 110 �F.
Meanwhile cut cake into 32 squares and place squares on a rack over
baking sheet. When chocolate reaches temperature, add vanilla and
beat for 3 to 5 minutes until mixture thickens a bit, but not too
long.
Quickly pour fudge over top of cake squares,
letting some fudge run down edges of cake unevenly. Allow fudge to
set before serving. If desired, garnish with a rosette of whipped
cream at time of serving. Using a electric knife makes cutting these
little cakes a very simple task.
Makes 32 petit fours. |