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1
Preheat oven to 350F.
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2
Line 15x10x1-inch baking pan with parchment or wax paper; spray with cooking spray.
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3
Prepare cake batter as directed on pkg.
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4
; pour evenly into prepared pan.
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5
Bake 25 min.
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6
or until cake pulls away from sides of pan.
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7
Remove from oven; cool on wire rack 30 min.
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8
Meanwhile, microwave 8 oz.
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9
chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min.
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10
or until chocolate is completely melted when stirred.
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11
Gradually add sour cream, stirring until blended.
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12
Stir in pepper; cover.
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13
Refrigerate until ready to use.
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14
Chop remaining 8 oz.
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15
chocolate; place in small bowl.
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16
Mix whipping cream and syrup in small saucepan.
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17
Bring to boil on medium heat.
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18
Cook 1 min.
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19
Pour over chocolate; cover.
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20
Let stand 5 min.
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21
; stir until chocolate is completely melted and mixture is well blended.
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22
Cover and set aside.
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23
Loosen cake from sides of pan.
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24
Invert onto cutting board; remove pan.
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25
Spread bottom of cake evenly with the sour cream mixture.
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26
Cut cake into 9 lengthwise slices, then cut evenly into 6 crosswise slices.
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27
(You will have 54 cake pieces.)
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28
Place cake pieces on wire racks, leaving a small amount of space between each piece.
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29
Spoon chocolate glaze evenly over cakes, using about 1 tsp.
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30
of the glaze for each cake.
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31
Let stand 20 min.
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32
before arranging cakes on serving tray.
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33
Refrigerate until ready to serve.
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34
Store leftover cakes in refrigerator.
