1- Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2- Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3- Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
4- Fill layers and frost side and top of cake with frosting. Make Chocolate Ganache. Carefully pour ganache onto top center of cake spread to edge, allowing some to drizzle down side. Garnish top center of cake with candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds. Bake 9-inch rounds 32 to 37 minutes.
1 Serving: Calories 545 (Calories from Fat 270) Fat 30g (Saturated 16g) Cholesterol 65mg Sodium 360mg Carbohydrate 65g (Dietary Fiber 3g) Protein 5g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 6%.
Chocolate-Orange Ganache Cake: Stir 1 tablespoon grated orange peel into the cake batter.
Betty's Tip: The Betty Crocker Kitchens developed this most chocolate of chocolate cakes in 2000 to celebrate the millennium--and the addition of Hershey®'s chocolate and cocoa to Betty Crocker dessert mixes.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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