Ingredients:
Instructions:
Preheat the oven to 350°. Grease and lightly flour two 9x1 1/2-inch round cake pans and set aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon and salt, set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat until well combined. Add the eggs, one at a time, beating well after each. Add the dry mixture and water alternately to the beaten mixture, beating on low speed after each addition just until combined. Spoon the batter into the prepared pans, spreading evenly. Bake for 30 to 40 minutes or until they test clean with a toothpick. Cool the layer cakes in the pan on wire racks for 10 minutes, then remove fromt he pans and cool completely on the wire racks. Frost the tops and sides of the layers with the chocolate cream cheese frosting, reserving 1 cup. Drizzle with the chocolate glaze. With the remaining 1 cup of frosting, create drops around the base of the cake, then pipe around the top. Cover and chill.
Ingredients:
Instructions:
Beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of sifted powdered sugar and cocoa powder, beating well. Gradually beat in the remaining powdered sugar until smooth. Beat in the milk if needed, to reach a spreading consistency.
Ingredients:
Instructions:
In a heavy saucepan, combine the chocolate and margarine or butter over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from the heat and stir until smooth. Set aside. In another saucepan, stir together the whipping cream and corn syrup. Bring the mixture to a gently boil. Reduce the heat. Cook, uncovered for 2 minutes. Remove from heat. Stir in the chocolate mixture. Cool to room temperature before using to decorate the cake.