Yield:½ sheet pan sized cake of 3 layers, which can be cut into 24 triangular pieces.

Ingredients

Onyx filling and glaze Onyx (melted to 110°F): 2 lbs Heavy cream: 16 oz Light corn syrup: 1 tbsp Cake Chocolate cake mix: Make three ½ sheets

Directions

Use chocolate cake mix to make three ½ sheet pans of chocolate cake.

For individual 3” cakes, cut ½ sheet pan-cake layers with 3” round cutter. You should get 19 (3” pieces) per ½ sheet pan.

Reserve the trimmings and create cake crumbs from them by crumbling them lightly with your fingers.

Lightly whisk Onyx with heavy cream (and corn syrup) until a pudding like consistency is achieved.

Pipe or pour onto centers of cake layers, and spread to edge for 1/8” thick layer.

Stack layers. Refrigerate until firm.

Place stacked/filled cake layers on rack over clean sheet pan.

Warm filling/glaze gently in microwave or over water bath until desired viscosity for glazing. Pour glaze over cakes. Even the top layer of glaze with offset spatula.

Cover sides of cake with cake crumbs.

Serve with ice cream or whipped cream and berries.

*Note: If you want to slice triangular portions from full or ½ sheets – coat stacked cake top with Onyx filling/glaze, coat with cake crumbs, cover with sheet of parchment paper, flip cake over onto another sheet pan, coat (bottom, now) top with Onyx filling/glaze, and then cover with cake crumbs. Refrigerate well before slicing. Slice 3 x 4 into 12 rectangles, and then slice each rectangle in ½ diagonally to make 24 triangles.