Desserts

Heavenly Spice Chocolate Petits Fours

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photo by:kraft

time

prep:

45 min

total:

1 hr 40 min

servings

total:

27 servings, 2 cakes each

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What You Need

pkg. (2-layer size) chocolate cake mix

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4

tsp. ground red pepper (cayenne)

1/2

cup whipping cream

1/2

cup light corn syrup

Make It

PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with parchment or wax paper; spray with cooking spray. Prepare cake batter as directed on pkg.; pour evenly into prepared pan. Bake 25 min. or until cake pulls away from sides of pan. Remove from oven; cool on wire rack 30 min.

MEANWHILE, microwave 8 oz. chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred. Gradually add sour cream, stirring until blended. Stir in pepper; cover. Refrigerate until ready to use.

CHOP remaining 8 oz. chocolate; place in small bowl. Mix whipping cream and syrup in small saucepan. Bring to boil on medium heat. Cook 1 min. Pour over chocolate; cover. Let stand 5 min.; stir until chocolate is completely melted and mixture is well blended. Cover and set aside.

LOOSEN cake from sides of pan. Invert onto cutting board; remove pan. Spread bottom of cake evenly with the sour cream mixture. Cut cake into 9 lengthwise slices, then cut evenly into 6 crosswise slices. (You will have 54 cake pieces.) Place cake pieces on wire racks, leaving a small amount of space between each piece. Spoon chocolate glaze evenly over cakes, using about 1 tsp. of the glaze for each cake. Let stand 20 min. before arranging cakes on serving tray. Refrigerate until ready to serve. Store leftover cakes in refrigerator.

Kraft Kitchens Tips

Easy Cleanup

Before glazing the cake pieces, place a large sheet of wax paper or plastic wrap underneath the wire rack to catch the excess chocolate glaze drippings.

Cooking Know-How

Use a moistened serrated knife to cut the cake as directed, cleaning the knife blade between each cut.

Make Ahead

Chocolate frosting and glaze can be made the day before. Store in covered container in refrigerator until ready to use. Remove from refrigerator and let stand at room temperature to soften before using. If desired, place glaze in microwavable bowl and microwave on HIGH 1 to 2 min. or until desired consistency, stirring after each min.