German Chocolate Cake With Milk Chocolate Ganache - cooking recipe

Ingredients

1 (18 1/4 ounce) box German chocolate cake mix (I use Betty Crocker)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
Chocolate Ganache
2 cups heavy whipping cream
1 (23 ounce) package milk chocolate chips
1 tablespoon vanilla extract
1 (5 ounce) hershey symphony chocolate bars with almonds and toffee (this is the big bar)

Preparation

Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
Spread ganache over entire cake, be generous.
With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.