Falling Leaves Cake

Welcome fall with a seasonal cake, perfect for any autumn occasion. Start with a frosted cake and embellish with chocolate "clay" leaf cutouts.

Recipe Ingredients:

Chocolate Fall Leaves:
6 ounces semisweet chocolate
3 tablespoons light-colored corn syrup
Powdered sugar
Cocoa powder
Colored decorative sugar

1 ready-made frosted cake

Cooking Directions:

1. For Chocolate Fall Leaves: In a small saucepan melt semisweet chocolate over low heat, stirring frequently; cool slightly.
2. Stir in light-colored corn syrup until combined (do not overmix). Transfer mixture to a large sheet of waxed paper. Cover and let stand at room temperature for 6 to 24 hours or until dry.
3. Gently knead mixture for 10 to 15 strokes or until smooth and pliable. If mixture is too soft, chill in the refrigerator about 15 minutes or until easy to handle.*
4. To make leaves, shape half the chocolate mixture into a ball. Flatten slightly; place between 2 sheets of waxed paper dusted lightly with powdered sugar. Roll to 1/8-inch thickness.
5. Use 2-inch cookie cutters to cut chocolate. Repeat with remaining half.
6. Dust leaves with cocoa powder or colored decorative sugar.
7. Decorate frosted cake with the chocolate leaves.

Makes ? servings.

*Mixture stiffens after standing, but kneading makes it pliable again. Store unused chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.