: Halloween finger baking mold (optional), Fondue pot or small slow cooker.
- Preheat oven to 325°F. Prepare Classy Chocolate Pound Cake Mix according to package directions. Pour cake batter in a gallon freezer bag. Seal well.
- Place one sliced almond in each finger mold to create a "nail." Cut corner off bag and pipe batter into finger molds, filling halfway. Bake 10 minutes; remove fingers to cooling rack. Repeat with remaining almonds and batter.
- In medium saucepan over medium heat, combine cream cheese and milk. Cook, stirring frequently, until cheese melts. Stir in English Toffee Cheese Ball Mix packet 1, brandy and food coloring; continue cooking 2 minutes, stirring frequently (discard packet 2).
- Transfer to fondue pot, or small slow cooker, on warm. Serve with chocolate fingers.
Makes 10-12 servings.
Note: If a finger mold is unavailable, prepare pound cake in a loaf pan. When cool, cut into 1½-inch cubes.