Heat oven to 350F degrees. Line 13x9x2 inch baking pan with foil. Grease and flour foil. Prepare cake batter and bake according to package directions in prepared pan. Cool 15 minutes; do not remove cake from pan. With end of plastic straw, carefully pierce down through cake to bottom of pan; make rows of holes about 1 inch apart, covering length and width of cake. In small bowl sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Stir in syrup. Pour chocolate mixture evenly over cooled cake, making sure entire top is covered and mixture has flowed into holes. Cover; refrigerate about 5 hours or until set. Remove cake from pan; peel off foil. Spread with Chocolate Syrup Whipped Cream Frosting. Cover; refrigerate leftovers.
Makes 12 to 15 servings.
VARIATION:
Strawberry Stripe Cake, Use 1 cup strawberry flavored syrup instead of chocolate flavored syrup. Prepare as directed above.
In small mixer bowl stir together whipping cream and powdered sugar. Beat until stiff; blend in syrup. Cover; refrigerate until ready to spread on cake.
About 2-1/2 cups frosting.
Varation:
Strawberry Syrup Whipped Cream Frosting:
Use 1/4 cup strawberry flavored syrup instead of chocolate flavored syrup.
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Cajun Country -- New Iberia, Louisiana