Chocolate Brandy Cake
|Devil's food cake mix||18 1⁄2 Ounce (1 Package)|
|Buttermilk||1 1⁄3 Cup (21.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Brandy whipped cream||1 Cup (16 tbs)|
|Grated chocolate/Chocolate curls /r chopped pistachio nuts||1⁄2 Cup (8 tbs)|
Heat oven to 350°.
Grease and flour 2 round layer pans, 9 X 1 1/2 inches.
Blend cake mix (dry), buttermilk and eggs in large mixer bowl on low speed until moistened, scraping bowl constantly.
Beat 3 minutes on medium speed, scraping bowl frequently.
Pour batter into pans.
Bake until cake springs back when touched lightly in center, 25 to 30 minutes.
Cool in pans about 10 minutes; remove from pans.
Warm honey in small saucepan over low heat.
Remove from heat; stir in brandy.
Spoon over bottoms of warm cake layers.
Fill layers and frost cake with Brandy Whipped Cream.
Refrigerate at least 1 hour.
At serving time, garnish with grated chocolate.