Kater-Bug Cakes

1 8 oz Package of Semi Sweet Chocolate Chips

3/4 Cup Heavy Whipping Cream

Place chocolate chips in a medium bowl, and set aside.  In a large saucepan, heat whipping cream just to boiling. (Do not boil) Remove from  heat and pour over chocolate chips. Use a wire whisk and stir until chocolate is melted.

*For Whipped Ganache: Cover and refrigerate until chilled.  When ready to use, genly whip until thickened.

**Ganache can be used as a filling if allowed to thicken (Chocolate Lava Cake), or poured over baked goods as a glaze.  We use it as an ice cream topping.  Keep in an airtight container in your refrigerator and when needed, spoon out the desired amount into a microwavable bowl.  Heat for 30 seconds until warm and smooth and pour over Vanilla Ice Cream.

1 Spice Cake Mix

2 Cups Sugar

1 Cup Quick Cooking Oats

2 TB Cinnamon

1 tsp Nutmeg

1 tsp Ginger

1 tsp Allspice

2 Cups Butter (Cut in small pieces)

Combine the cake mix, sugar, oats, cinnamon, nutmeg, ginger and all spice in a large bowl and mix well.  With your hands, thoroughly incorporate the butter into the dry ingredients.  Sprinkle over batter before baking–or store in an air tight container in the freezer for future use.