Recipes for Tea from Razzle Dazzle Recipes
Fudge-Topped Petit Fours Recipe


Fudge-Topped Petit Fours

1-package (18.5 oz.) yellow cake mix or chocolate cake mix


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 232ºF. Remove from heat immediately and add butter.

Cool mixture without stirring until temperature reaches 110 ºF. 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.

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