Preheat oven to 350°F (180°C). Line a 15 x 10 x 1-inch baking pan with parchment or wax paper; spray with cooking spray.
Prepare cake batter as directed on package; pour into pan. Bake 25 minutes or until cake pulls away from sides of pan. Cool 30 minntes.
Meanwhile, microwave 8 chocolate squares in microwavable bowl on HIGH 1-1/2 to 2 minutes or until melted, stirring after 1 minute. Gradually add sour cream, stirring until blended. Stir in pepper; cover. Refrigerate until ready to use.
Chop remaining 8 chocolate squares; place in small bowl. Mix whipping cream and syrup in small saucepan. Bring to boil on medium heat; cook 1 minute. Pour over chocolate; cover. Let stand 5 minutes; stir until chocolate is melted and mixture is blended. Cover; set aside.
Invert cake onto cutting board; remove parchment paper. Spread bottom of cake evenly with sour cream mixture. Cut into 54 small cake pieces. Place on wire racks, leaving space between each piece. Spoon 1 tsp. chocolate glaze over each cake piece; top with pecan half. Let stand 20 minutes before arranging cakes on serving tray. Store leftover cakes in refrigerator.
Makes 54 (2 petits fours per serving) petits fours.
This recipe makes enough so that you can serve these petits fours at a holiday party and include one serving (2 cakes) in several gift baskets.
How To Caramelize the Pecans
Place the 1/3 cup pecans in medium skillet. Add 2 Tbsp. sugar; toss to coat. Cook on medium-low heat 10 min. or until sugar is melted and pecans are evenly coated. Immediately spread onto foil-covered baking sheet. Cool completely.
Nutrition (per serving) 2 petits fours:
Calories 230 Total fat 13g Saturated fat 6g Cholesterol 25mg Sodium 160mg Carbohydrate 29g Dietary fiber 1g Sugars 21g Protein 3g Vitamin A 4%DV Vitamin C 0%DV Calcium 4%DV Iron 8%D
Source: Kraft Foods
Date: January 4, 2005