Valentine Surprise Cake 

Ingredient  
1 package Dark chocolate cake mix 
1/2  cup Sugar 
1/4  cup Corn syrup -- light 
2 tablespoons   Water 
2 Egg whites -- room temperature 
1 teaspoon Vanilla 
1 cup Strawberries -- sliced 
1 cup Chocolate chips 
1/4  cup Shortening 
3 tablespoons Corn syrup -- light 
2 tablespoons Water -- + 1/2 teaspoon 

Prepare cake according to package directions using a greased and floured
9 inch heart shaped pan at least 3 inches deep. (Or bake in 2 layer
pans). Remove from pans to wire rack; let cool. For filling: combine
suger, corn syrup and water in saucepan. Cover: bring to a rolling boil
over medium heat. Uncover; boil rapidly until mixture reaches 242
degrees on candy thermometer. Meanwhile, beat egg whites until stiff.  

Slowly add hot syrup mixture to egg whites while beating on medium speed
of electric mixer. Add vanilla. Beat on high speed of electric mixer.
Add vanilla. Beat on high speed until stiff peaks form.  Fold in
strawberries. (Can be made without strawberries.) If cake has been baked
in layers, stck layers. Slice off apprximately 1/2 inch of the top of
the cake; reserve. Scoop out inside of cake to within 1 inch of the
sides. Reserve removed cake for another use. Fill hollowed-out cake with
filling.  

Replace top. For glaze; In top of double boiler, combine chocolate
morsels, shortening, corn syrup and water. Heat over boiling water until
chocolate and shortening have melted, stirring frequently. With filled
and assembled cake still on wiare rack, slowly pour glaze over cake in a
circular motion, smoothing on the sides as glaze drips down with a small
metal spatula or knife. Refrigerate until set. 

Store in refrigerator. 

Note:  Cake will be shiny chocolate-looking, kind of plain until it is
cut! 



 
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