Chocolate Muddy-Buggy Hilltop

1. 1

   Heat oven to 350 degrees F. Prepare cake batter as directed on package; pour 2/3 into 8-inch square pan, lining pan with foil sprayed with cooking spray before adding batter.

2. 2

   Pour remaining batter into greased and floured 1-1/2-qt.

3. 3

   ovenproof glass bowl.

4. 4

   Bake square cake 35 min.

5. 5

   and bowl cake 45 min.

6. 6

   or until toothpick inserted in centers comes out clean.

7. 7

   Cool cakes in pan and bowl 15 min.

8. 8

   ; invert onto wire racks.

9. 9

   Cool completely.

10. 10

    Bring cream just to boil in small saucepan on low heat.

11. 11

    Add chocolate; cook until melted, stirring constantly.

12. 12

    Cool 10 min.

13. 13

    Place square cake on platter; top with bowl cake, rounded-side up, spreading thin layer of chocolate glaze between layers.

14. 14

    Slowly pour remaining glaze over cake.

15. 15

    (Some glaze will pool at base of cake.)

16. 16

    Sprinkle with cookie crumbs.

17. 17

    Decorate with remaining ingredients.

18. 18

    Refrigerate until glaze is firm.

19. 19

    Remove from refrigerator 20 min.

20. 20

    before serving to soften glaze slightly.

21. 21

    Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.