b'1 Chocolate Cake (page272 ) Cut recipe in half.1 1/2 CupFine Cut Dark Chocolate2 CupsWhite ChocolateMAKE ONE 8 INCH CHOCOLATE CAKE ( PAGE 272 ).CUTRECIPE IN HALF. YOU WILL BE USING ONLY ONE 8 INCH CHOCOLATECAKE PAN. GANACHEONCE CHOCOLATE CAKE IS MADE AND COOLED, PLACE A 3/4 CupWhippingPLASTIC 4 INCH ACETATE STRIP ( THIN PLASTIC STRIP) CreamAROUND THE CAKE AND OVERLAP THE ENDS AND TAPETHEM. 1 DropVanillaPREPARECHOCOLATEGANACHEANDCHOCOLATE 3 TablespoonsMOUSSEFILING(SEEBELOW).POURCHOCOLATE PowderedGANACHE ON TOP OF THE CAKE, COVERING THE ENTIRESugarCAKE, THEN POUR CHOCOLATE MOUSSE FILLING ON TOPOF THE GANACHE, FILLING THE ACETATE STRIP TO THE 2 1/2 TeaspoonsTOP. CHILL FOR 5 MINUTES AND REMOVE THE PLASTICLand -O- Lakes ButterSTRIP. MELT 1 1/2 CUP WHITE CHOCOLATE OVER LOWHEAT. 3 1/2 TeaspoonsPLACE ANOTHER PIECE OF PLASTIC ( SAME SIZE AS THE Light Corn SyrupLAST ONE ) FLAT ON A TABLE. POUR MELTED WHITE 1 3/4 CupFine CutCHOCOLATE OVER ENTIRE STRIP AND SPREAD IT THIN. ChocolateZIG ZAGOVER THE WHITE CHOCOLATE WITH AFORK,LET DRY. MELT 2 CUPS DARK CHOCOLATE OVER LOW 1 3/4 CupWhiteHEAT. ChocolateSPREADMELTEDDARKCHOCOLATEOVERWHITECHOCOLATE. WHILE THE CHOCOLATE IS STILL WARM PICKMOUSSE FILLINGUP THE ENDS OF THE PLASTIC AND WRAP THE CHOCOLATECOVERED STRIP AROUND THE CAKE UNTIL EDGES MEET. 4 CupsCool WhipCUT OFF ANY OVERLAP.STRING THE TOP OF THE CAKE WITH MELTED CHOCOLATE. 2 CupsWhipping CreamCHOCOLATE GANACHE 1/4 TeaspoonVanillaIN A SAUCE PAN BLEND WHIPPING CREAM, VANILLA, 1/ 2 CupPowderedPOWDERED SUGAR, BUTTER, AND CORN SYRUP ANDSugarBRING TO A BOIL. 2 1/2 TablespoonsTURNHEATOFFANDADDFINECUT Granulated SugarCHOCOLATEANDFINECUTWHITE 4 Teaspoons PreparedCHOCOLATE.MIXUNTILSMOOTH. Jello VanillaPuddingSAVE1CUPFORCHOCOLATEMOUSSE 1 Cups Chocolate214 FILLING.Ganache'