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Microwave 3 oz. BAKER'S Semi-Sweet Chocolate and 1/2 tsp. shortening in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 to 40 sec. or until chocolate is almost melted; stir until completely melted. Spread into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. Push metal spatula firmly onto baking sheet, under the chocolate, to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
Sweets can be part of a balanced diet but remember to keep tabs on portions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made it in 2 8-inch round pans instead and it turned out fine except I forgot to put foil in the pans first and the cake tore a little when it was time to get them out. My frosting came out a little thin, I don't know why but it wasn't thick and creamy like the photo. Flavor was great.
I made this for Thanksgiving and was very good. The frosting was way more than enough for the cake. Next time I will make the curls out of milk chocolate since I do not like semi-sweet chocolate. The filling was great but the cake layers tended to slide while trying to frost. I think I will bake in square pans next time to make the assembly easier.