| MYSTERIOUS CHOCOLATE DELIGHT |
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Makes One 9-inch Round Cake 8 to 10 ServingsCake 1 -3/4 cups all-purpose flour 1/2 cup cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 -1/4 cups sugar 1/2 cup all-vegetable shortening or 1/2 Butter Flavor CRISCO Stick Butter Flavor CRISCO 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup water Glaze 1 cup (6-ounce package) semi-sweet chips chocolate 1/4 cup Butter Flavor CRISCO 1 tablespoon light corn syrup 1/2 cup sliced natural almonds, plain or toasted (optional) Topping 1/3 cup seedless SMUCKER'S Red Raspberry Jam 4 ounces almond paste Fresh raspberries (optional) Heat oven to 350ºF. Grease 9-inch springform pan with Butter Flavor Crisco. Flour lightly. Combine flour, cocoa, baking soda, baking powder and salt in medium bowl. Combine sugar, 1/2 cup Butter Flavor Crisco, eggs, vanilla and almond extract in large bowl, beating at medium-high speed of electric mixer 3 minutes or until fluffy. Add flour mixture alternately with water, beginning and ending with flour mixture, beating at low, then medium-high speed after each addition until well blended. Pour into pan. Bake at 350ºF for 35 minutes. REDUCE OVEN TEMPERATURE TO 325ºF. Bake 10 to 15 minutes or until cake begins to pull away from side of pan and toothpick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool completely. Place cake, top side up, on serving plate. For glaze, combine chocolate chips, 1/4 cup Butter Flavor Crisco and corn syrup in top part of double boiler over hot, not boiling, water. Stir just until melted and smooth. Cool slightly. (Or, place mixture in microwave-safe bowl. Microwave at 50% (MEDIUM) for 1 minute 15 seconds. Stir. Repeat at 15 second intervals, if necessary, just until melted and smooth. Cool slightly.) For topping, spread jam on top of cake. Roll almond paste into 9-inch circle between sheets of waxed paper. Remove top sheet. Invert almond paste over jam layer. Remove waxed paper. Spread glaze over almond paste and on side of cake. Press almonds lightly into side of cake, if desired, before glaze hardens. Use tip of knife to draw lines diagonally across top of cake. Decorate top of cake with raspberries, if desired. Allow glaze to set before serving. |
