Heavenly Spice Chocolate Petits Fours

• 1 pkg. (2-layer size) chocolate cake mix
• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3/4 tsp. ground red pepper (cayenne)
• 1/2 cup whipping cream
• 1/2 cup light corn syrup
• 54 PLANTERS Pecan Halves, caramelized

1. Preheat oven to 350F.
2. Line 15x10x1-inch baking pan with parchment or wax paper; spray with cooking spray.
3. Prepare cake batter as directed on package; pour into pan.
4. Bake 25 min.
5. or until cake pulls away from sides of pan.
6. Cool 30 min.
7. Meanwhile, microwave 8 oz.
8. chocolate in microwavable bowl on HIGH 1-1/2 to 2 min.
9. or until melted, stirring after 1 min.
10. Gradually add sour cream, stirring until blended.
11. Stir in pepper; cover.
12. Refrigerate until ready to use.
13. Chop remaining 8 oz.
14. chocolate; place in small bowl.
15. Mix whipping cream and syrup in small saucepan.
16. Bring to boil on medium heat; cook 1 min.
17. Pour over chocolate; cover.
18. Let stand 5 min.
19. ; stir until chocolate is melted and mixture is blended.
20. Cover; set aside.
21. Invert cake onto cutting board; remove parchment paper.
22. Spread bottom of cake evenly with sour cream mixture.
23. Cut into 54 small cake pieces.
24. Place on wire racks, leaving space between each piece.
25. Spoon 1 tsp.
26. chocolate glaze over each cake piece; top with pecan half.
27. Let stand 20 min.
28. before arranging cakes on serving tray.
29. Store leftover cakes in refrigerator.

chocolate cake mix, chocolate, s, ground red pepper, whipping cream, light corn syrup, pecan

Taken from www.kraftrecipes.com/recipes/heavenly-spice-chocolate-petits-fours-69149.aspx (may not work)