mushroom caps

Makes 6 to 8 servings.

Grease and flour 4-oz mushroom cans or other ovenproof, ridge-free containers.

Prepare cake mix as directed. Fill prepared small cans ⅔ full; bake as instructed for cupcakes. Cool 5 minutes in cans; remove from cans to cool.

Combine corn syrup water, and butter in a saucepan; bring to a boil.

Continue to heat until butter melts. Remove from heat. Stir in chocolate chips until they melt. Cool to room temperature. Place cakes on a rack that is resting on waxed paper. Spoon Chocolate Glaze over cakes until covered. Let glaze set before serving.

From Whitman's Chocolate Cookbook ISBN 0-517-64157-7