Merry Christmas Present Cake Recipe
Ingredients
| Marzipan | ||
| Red food coloring | ||
| Cake mix package | 1 | |
| Water | 1 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 1 cup mini chocolate chips | ||
| 2/3 cup finely ground hazelnuts or almonds | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Semi-sweet chocolate | 6 Ounce, chopped | |
Directions
Prepare Marzipan, tinting with red food coloring; set aside.
Preheat oven to 350°F.
Grease and flour 13x9-inch baking pan.
Combine cake mix, water, oil, eggs, cocoa and vanilla in large bowl.
Beat with electric mixer at low speed until blended; beat at medium speed 2 minutes.
Mix in chocolate chips and nuts.
Pour batter into prepared pan.
Bake 50 to 60 minutes or until wooden toothpick inserted in center of cake comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan to wire rack; cool completely.
Bring cream and butter to a simmer in small saucepan; remove from heat.
Add chopped chocolate, stirring until melted.
Cool to room temperature.
Cover; refrigerate until mixture is thick enough to spread, about 1/2 hours.
Place cake on serving tray.
Frost with thickened chocolate mixture.
Refrigerate until cake is well chilled, about 2 hours.
Divide Marzipan into 4 equal portions.
Roll 1 portion into 1/4-inch-thick rope.
Place rope between sheets of waxed paper and roll into strip 1 inch wide and 16 to 18 inches long (use sharp knife to make edges straight).
Lay strip lengthwise down center of cake, continuing down over sides; trim ends to fit.
Repeat rolling procedure with second portion of Marzipan; cut crosswise in half.
Place strips on cake as shown in diagram 1; trim ends.
Repeat rolling procedure with third portion of Marzipan, making strip 15 inches long.
Fold ends in toward center to make bottom loops of bow as shown in diagram 2; place on cake as shown.
Repeat rolling procedure with fourth portion of Marzipan, making one 8-inch strip and one 4-inch strip.
Cut 8-inch strip in half crosswise; fold into 2 loops and place on first loop as shown in diagram 2.
Fold under ends of 4-inch strip to form loop; place as shown in diagram 2.
Preheat oven to 350°F.
Grease and flour 13x9-inch baking pan.
Combine cake mix, water, oil, eggs, cocoa and vanilla in large bowl.
Beat with electric mixer at low speed until blended; beat at medium speed 2 minutes.
Mix in chocolate chips and nuts.
Pour batter into prepared pan.
Bake 50 to 60 minutes or until wooden toothpick inserted in center of cake comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan to wire rack; cool completely.
Bring cream and butter to a simmer in small saucepan; remove from heat.
Add chopped chocolate, stirring until melted.
Cool to room temperature.
Cover; refrigerate until mixture is thick enough to spread, about 1/2 hours.
Place cake on serving tray.
Frost with thickened chocolate mixture.
Refrigerate until cake is well chilled, about 2 hours.
Divide Marzipan into 4 equal portions.
Roll 1 portion into 1/4-inch-thick rope.
Place rope between sheets of waxed paper and roll into strip 1 inch wide and 16 to 18 inches long (use sharp knife to make edges straight).
Lay strip lengthwise down center of cake, continuing down over sides; trim ends to fit.
Repeat rolling procedure with second portion of Marzipan; cut crosswise in half.
Place strips on cake as shown in diagram 1; trim ends.
Repeat rolling procedure with third portion of Marzipan, making strip 15 inches long.
Fold ends in toward center to make bottom loops of bow as shown in diagram 2; place on cake as shown.
Repeat rolling procedure with fourth portion of Marzipan, making one 8-inch strip and one 4-inch strip.
Cut 8-inch strip in half crosswise; fold into 2 loops and place on first loop as shown in diagram 2.
Fold under ends of 4-inch strip to form loop; place as shown in diagram 2.
Chef
