Date: Thu, 12 Aug 93 09:26:18 +0200
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From: morrison@eng.auburn.edu (Kelly Morrison) CHEWY CAKE ========== Ingredients: ------------ 2 cups flour 1 box light brown sugar (sorry, forgot the # of ounces!) 1 stick butter 3 eggs 1 tsp vanilla 2 cups nuts (I live in Georgia, so I use pecans) Instructions: ------------- Mix all ingredients together. Pour in an 8" x 8" baking dish or pan. Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
CHOCOLATE ALMOND SHORTCAKE
==========================
Ingredients:
------------
1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 dsp cocoa
4oz butter
Instructions:
-------------
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.
Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping:
---------------
4oz melted butter
8oz icing sugar
4oz flour
1 egg
1 small dsp almond essence
Beat egg and butter, add essence, then dry ingredients. Mix well.
Spread on base. Allow to set. Ice with chocolate icing.
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From: caroln@garnet.berkeley.edu (Carol Nickerson) Source: San Francisco Examiner, August 29, 1990 CHOCOLATE BETTER-THAN-SEX CAKE ============================== Ingredients: ------------ 1 pkg Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix 3/4 cup pecans, toasted and then chopped 12 oz semisweet chocolate chips 1 (4-ounce) package instant chocolate pudding mix 1 cup sour cream 4 large eggs 1/2 cup oil 1/4 cup water, or part coffee 1 tsp vanilla 1 recipe Dark Chocolate Glaze (follows) Instructions: ------------- Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F. Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack. Cake should be completely cool before glazing. Cake freezes well without glaze. Dark Chocolate Glaze: --------------------- Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny, and well blended. Remove from heat and stir in 1 teaspoon vanilla. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jph@rmit.edu.au (John Hulskamp)
Source: "The Sunday Age" in April 1993
Author: a Helen Goh who runs a restaurant called Mortar & Pestle in
suburban Melbourne, Australia.
CHOCOLATE CAKE
==============
Ingredients:
------------
250 g unsalted butter, melted
250 g quality dark chocolate, broken into small blocks
200 g castor sugar
1 cup of hot espresso coffee (or one cup of hot water with a couple
of spoonfuls of instant coffee dissolved)
200 g self-raising flour
50 g cocoa powder
2 tsp vanilla essence
2 eggs
Instructions:
-------------
Mix the butter, sugar, chocolate and coffee in a food processor until
well blended: the sugar should be dissolved, the chocolate well melted,
but it doesn't matter if there are still some solid chocolate pieces.
Add the flour, cocoa powder, vanilla and eggs, and process until smooth.
Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for
about 35 minutes until done.
Serve frugally, it is very rich. If you are serving it as a dessert,
its richness is lightened with a rasberry sauce, or a sauce of
strawberriess and orange, or even stewed pears, whizzed up. Whatever,
it needs something, and it sure isn't icecream. If you are a pro, serve
it with an orange and Grand Marnier sorbet.
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From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE CAKE GLAZED WITH CHOCOLATE BUTTER CREAM ================================================= Ingredients: ------------ 3/4 c. sugar 4 eggs, separated 6 oz. German's sweet chocolate, broken into pieces 3/4 cup butter 4 Tbs. cake flour 2 Tbs. almonds, blanched and pulverized pinch of salt Instructions: ------------- Preheat oven to 375 degrees. Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside. Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites. Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving. To glaze: Chocolate Butter Cream ---------------------- 3 1/2 oz. German's sweet chocolate, broken into small pieces 2 to 3 Tbsp. coffee or water 3 Tbsp. butter Instructions: ------------- Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread. To decorate: Use toasted slivered almonds %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE CHEESECAKE (1) ======================== Ingredients: ------------ 3/4 cups finely crushed graham cracker crumbs 1 tblsp sugar 2 tblsp butter, melted 1 pkg chocolate pudding and pie filling 3/4 cup sugar 1 cup milk 1 square Baker's unsweetened chocolate 3 8 ounce package cream cheese, softened 3 egg yolks 2 tsp vanilla 1/4 tsp salt 3 egg whites 1 cup sour cream Instructions: ------------- Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 0 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stire over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside. Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crumbs in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
CHOCOLATE CHEESECAKE (2)
========================
12 servings (more like 16, very rich)
Ingredients:
------------
Filling:
--------
Nonstick vegetables oil spray **
2 1/2 lbs cream cheese, room temp. (very soft)
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 large eggs, room temp
1/2 cup whipping cream
2 Tbs coffee liqueur
1 1/2 Tbs Frangelico (hazelnut liqueur)
1 tsp vanilla extract
Chocolate Glaze:
----------------
1/4 cup coffee liqueur
1/4 cup Frangelico
2 Tbs dark rum
12 oz bittersweet chocolate (not unsweetened)
or semisweet chocolate, chopped
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
Instructions:
-------------
For filling: Position rack in center of oven and preheat to 300F. Line
bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
waxed paper. Spray paper with nonstick vegetable spray. Using electric
mixer, beat cream cheese and sugar in large bowl on low speed until
smooth. Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually
add cream, coffee liqueur, Frangelico and vanilla and beat until mixture
is smooth.
Transfer filling to prepared pan. Bake until outer 3 inches of cake
puff and center is gently set but moist looking, about 1 hour 30
minutes. Cool on rack. Cover and refrigerate until cake is well
chilled, at least 6 hours. (can be prepared 1 day ahead)
For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium
saucepan until reduced to 1/4 cup, about 3 mintues. Reduce heat to low
and add chocolate, cream, and butter. Stir until mixture is smooth.
Cool until mixture is thick but still pourable, stirring occasionally,
about 45 minutes.
Using small sharp knife, cut around pan sides to loosen cake. Release
and remove pan sides. Pour chocolate glaze over cake. Spread smoothly
over top and sides covering completely. Chill until chocolate is is
firm, at least 2 hours.
Invert cake onto serving platter. Peel off paper. Smooth top. Using
warm knife, cut into wedges and serve.
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From: avi@rix.Corp.Sun.COM (Ann Adamcik) CHOCOLATE-CHERRY BUNDT CAKE =========================== Ingredients: ------------ 1 pkg Devil's Food cake mix (the pudding-in-the-mix kind) 1 large can (16oz.) cherry pie filling 1/2 t Almond extract Instructions: ------------- Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions. Fudgy Chocolate Frosting ------------------------ 6 oz Chocolate Chips ~2 T milk 1 T butter powdered sugar (~1/4 c., I think) Instructions: ------------- Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting. Pour/spread over cooled cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: bmfogar@erenj.com (Ben Fogarty) CHOCOLATE CHIP RUM CAKE ======================= Ingredients: ------------ 1 pkg duncan hines yellow cake mix 1 6oz pkg jello instant chocolate pudding 4 eggs 1 cup sour cream 1/2 cup oil 1 12oz bag semi-sweet chocolate morsels 1 tsp vanilla 6-8 tblsp rum Instructions: ------------- Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE FUDGE CAKE ==================== Ingredients: ------------ 6 oz. unsweetened chocolate 6 Tbsp. strong-brewed coffee 1 Tbsp. pure vanilla extract 3/4 pound (3 sticks) butter at room temp. 1 pound dark brown sugar 1 c. granulated sugar 6 large eggs 1 c. sifted all-purpose flour Confectioner's sugar for decorating 1 c. heavy cream, whipped (optional) Instructions: ------------- Adjust the rack to the center of the over. Butter a 10-inch springform pan. Preheat the oven to 350 degrees. In a double boiler, over simmering water, melt the chocolate with the coffee. Remove from heat. When slightly cool, stir in the vanilla. (The melted chocolate and coffee may form a thick paste, but it incorporates easily into the batter when added.) In the large bowl of an electric mixer, cream the butter with the brown and white sugars until light and fluffy. Separate the eggs carefully, placing the whites in a large bowl. Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. Add the chocolate mixture to the batter and mix well. Stir in the flour, mixing only until incorporated. Using clean, dry beaters, beat the egg whites until stiff and glossy but not dry. Gently fold the beaten egg whites into the chocolate mixture, handling them carefully in order not to deflate the egg whites. Fold only until no white streaks remain. Gently turn the batter into the prepared springform pan. Smooth the top with a spatula. Place in the preheated oven, and bake for one hour or until the top springs back when lightly touched. Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening. Place the pan on a rack to cool. When completely cool, store covered in the baking pan until ready to serve. A plastic bag, tightly closed provides excellent storage. *Do not refrigerate!* At serving time, remove the sides of the springform pan and place the cake on a 12-inch cake platter. Dust the top lightly with confectioners' sugar. (For a nice effect, you can place a lace doily or stencil on top of the cake and then dust with the sugar over that. Carefully remove the doily or stencil and voila! instant masterpiece!) Top each portion with a dollop of cream. Note: ----- Bake this cake at least two days before you plan to use it. The flavor and texture improve on standing. It's time-consuming to prepare, but well worth it! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: dianebi@ice.wv.tek.com (Diane Biernat) CHOCOLATE GENOISE CAKE ====================== Ingredients: ------------ 1/2 cup unsalted butter 2 squares (2 ounces) semisweet chocolate 6 slightly beaten eggs 1 cup sugar 1 tsp vanilla 1 cup all-purpose flour Espresso Buttercream Instructions: ------------- Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around the edge of cake. Espresso Buttercream: --------------------- 6 egg yolks 1 cup sugar 1/3 cup water 4 tsp instant espresso coffee powder 1 1/2 cups unsalted butter, softened 1/4 cup semisweet chocolate pieces, melted and cooled Instructions: ------------- Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder; bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches solt-ball stage (236F). Quickly pour the hot mixture in a steady stream over yolks, beating contantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes. Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the buttercream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mad4@ellis.uchicago.edu (Bill Maddex)
This is from the profile of Ken Bergeron in the Fall issue of Vegetarian
Gourmet. It's big--two of these would be enough for a party of at least
a couple dozen--it's yummy, and the hardest part is finding the graham
crackers (see below).
CHOCOLATE ICEBOX CAKE
=====================
Ingredients:
------------
8 C soy milk (You can use any flavor for this, though I've only used a
50/50 blend of vanilla and plain. I think all vanilla
would be too intense and carob wouldn't go well with the
chocolate.)
1 C arrowroot or cornstarch (I've only used arrowroot--I think cornstarch
would give a grainy texture.)
2 t vanilla
1 drop almond extract (seriously--it's strong stuff)
2 T soy margerine
2 C vegan chocolate chips (I can't get Barat chips in this shitty
town, but Sunspire are plenty good.)
1/2 C maple syrup (He says you can use any other liquid sweetener, but I
haven't tried. Brown rice syrup would be my second choice.)
2 C toasted coarselly chopped walnuts.
22 5"x2 1/2" graham crackers
Instructions:
-------------
Bring 6C soymilk to a low boil, stirring often to prevent a skin from
forming. Reduce to a simmer. Disolve arrowroot in reserved soymilk and
add to the pot. Add all remaining ingredients except nuts and crackers
and heat through until you have a well blended chocolate pudding. Stir
in 1 1/2C walnuts. Cover the bottom of a 13"x9"x2" baking pan w/a layer
of pudding and cover w/a layer of crackers. Layer remaining pudding and
crackers and garnish w/remaining nuts. Chill at least two hours before
serving.
Note:
-----
It's a serious bitch finding vegan graham crackers as every major brand
has sugar and most 'natural' brands have honey. It's an even bigger
bitch finger *kosher* vegan graham crackers. There's one brand I've got
a couple times in OR, but in this urban desert I've often come to the
verge of karate kicking down a store shelf in frustration. Anyone got a
graham cracker recipe?
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From: syokim@pafosu1.hq.af.mil (Sherry Yokim) CHOCOLATE LOVER'S CHEESECAKE ============================ Ingredients: ------------ 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/3 cup melted margarine or butter 2 8oz packages cream cheese, softened 1/2 cup cocoa 3/4 cup sugar 2 eggs 1 tsp vanilla 1 cup chocolate chips (6 oz) 8 oz sour cream 2 tblsp sugar 1 tsp vanilla Instructions: ------------- Preheat oven to 375F Combine graham cracker crumbs and sugar. Stir in melted margarine or butter. Press into the bottom and halfway up the sides of a 9 inch springform pan. Blend cream cheese, cocoa, sugar until light and fluffy. Beat in eggs and vanilla until smooth. Stir in chocolate chips. Pour into springform pan. Bake at 375F for 20 minutes. Let cheesecake cool in the pan on a wire rack for 15 minutes. Preheat oven to 425F. Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes. Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan. Refrigerate before serving. Store leftovers in the refrigerator. * I almost burned out the motor on my cheap, hand held mixer trying to blend the cream cheese mixture. I found that it was better for me to use a wooden spoon on the cream cheese/cocoa/sugar and then use the mixer with the eggs. ** I'm quoting this from memory but we just made it 2 weekends in a row so I am confident that the measurements are correct. I'm pretty sure about the oven temperatures but I will double check and repost if they are incorrect. *** I know the person who made the request isn't looking for suggestions for toppings, but this is pretty good with cherries! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE-LOVER'S CHEESECAKE ============================ (12 servings) Insgredients: ------------- 1 1/2 cups finely crushed chocolate wafers 6 tblsp butter, melted 3 8-oz package cream cheese, softened 1 1/2 cups sugar 2 tblsp all purpose flour 1/8 tsp salt 4 eggs 4 squares (4 ounces) semisweet chocolate, melted 1/4 cup milk 1 tsp vanilla 1 square (1 ounce) semisweet chocolate 1 tsp butter For crust, in a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined. DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE MARSHMALLOW CAKE ========================== Ingredients: ------------ 1/4 lb butter 3/4 cup sugar 1 Tbs golden syrup 1 egg 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 Tbs cocoa 1/2 cup milk 1/4 cup boiling water Instructions: ------------- Cream butter and sugar, add syrup, beaten egg, then add flour sifted with cocoa and baking powder alternately with soda dissolved in milk, lastly add boiling water. Pour into recessed tin, which has been well greased or lined with foil. Bake in moderate oven about 40 minutes. When cold fill centre with marshmallow, then ice with chocolate icing and sprinkle with chopped nuts. Marshmallow: ------------ Soak 1 dsp gelatine in 1/2 cup lukewarm water, add 1/2 cup sugar. Boil 5 minutes. Add vanilla or peppermint essence and leave to cool, then beat until thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: walllau@chico.acc.iit.edu (Laura Wallace) CHOCOLATE MAYONNAISE CAKE ========================= Ingredients: ------------ Sift together: -------------- 2 cups flour 1 cup sugar 1/2 cup cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda Add: ---- 1 cup (+~2 tbsp) ice water 2 tsp (+) real vanilla extract When mixed thoroughly, fold in: 1 cup real mayonnaise Instructions: ------------- If you're using a mixer, fold the mayonnaise in by hand. Stir just til mixed; do not overbeat. Pour into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook. Cool five minutes before removing from the pan. Frost with canned frosting or homemade butter frosting: ------------------------------------------------------- 1/2 stick butter 1 lb powdered sugar (dash salt) 1/2 cup cocoa (optional) 2 tbsp (+) milk 1 tsp (+) vanilla Instructions: ------------- Cream butter, 1/2 sugar, and salt. Add cocoa and 1 tbsp milk. Cream. Add sugar and milk til the consistency is right and then beat at mixer's highest speed. Frost cake immediately. Note: ----- This is a traditional family recipe. I think my grandma got it off of a Hellman's label forty years ago. It is very dark, very rich, and requires *lots* of milk and/or ice cream to wash it down. It is a fragile cake, and so doesn't lend well to layers (it's possible, but you must be very careful). We usually make it in a 9x13x2 pan and frost it in the pan so that it's easy to transport to family gatherings. It is also a very easy cake; you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate. The mayonnaise is the shortening and the eggs. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE MAYONNAISE CAKE ========================= Ingredients: ------------ 2 cups flour 1 cup sugar 4 heaping tblsp cocoa 2 tsp baking soda pinch of salt 1 cup water 1 cup mayonnaise 1 1/2 tsp vanilla Instructions: ------------- In large mixing bowl sift together (or just mix well) dry ingredients. Add wet ingredients. Mix until smooth (about 2 minutes). Pour into greased and floured pan (8"x8", 9"x9", or tube pan - I use a 9" tube pan). Bake at 350F for 35-45 minutes. Use toothpick test. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mppd5@syma.sussex.ac.uk (John Coley)
CHOCOLATE ORANGE DRIZZLE CAKE
=============================
Ingredients:
------------
Cake
----
6 oz. Butter
6 oz. Caster sugar
3 Eggs
6 oz. Self raising flour
2 tbls. Cold milk
finely grated rind of 1 large orange
Orange syrup
------------
2 oz. Sugar
strained juice of large orange (the same one you just grated the rind of
maybe :-)
Chocolate topping
-----------------
4 oz. Block of cake chocolate
1/2 oz. Butter
Instructions:
-------------
Line 7 inch cake tin with greaseproof paper.
Cream together butter and sugar. Beat in the eggs one at a time. Fold
in sifted flour and add milk with last tbls. of flour. Add grated
orange rind. Bake at 350 deg.F for 1 hour or until well risen and
golden brown. When nearly cool make slits across top of cake with sharp
knife then drizzle the orange syrup across top so that it soaks into the
cake. Spread choc. in whorls over top of cake. Allow to cool. EAT.
Enjoy.
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From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) CHOCOLATE ORANGE SUPREME CHEESECAKE =================================== Ingredients: ------------ Crust: ------ 1 cup chocolate wafer crumbs 1/4 tsp ground cinnamon 3 tbsp butter or margarine, melted Filling: -------- 4 pkgs (8 oz.) cream cheese, softened 3/4 cup sugar 4 eggs 1/2 cup sour cream 1 tsp vanilla 1 cup semi-sweet chocolate chips 2 tbsp orange-flavored liqueur 1/2 tsp grated orange peal Instructions: ------------- Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperatue to 325 F. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. I think cheesecake in general is best when chilled over night, but it is not necessary. When I made this this past weekend, I garnished it with dollops of fresh whipped cream and twisted slices of orange. Prep time: 25 minutes plus refrigeration. Baking time: 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wallace@uxa.cso.uiuc.edu (Nancy) CHOCOLATE PEANUT BUTTER TORTE ============================= Ingredients: ------------ 1 C graham cracker crumbs 1/4 C brown sugar, firmly packed 1/4 C unsalted butter, melted Instructions: ------------- Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. 2 C creamy peanut butter 2 C sugar 2 8-oz packages cream cheese 2 T butter, melted t t. vanilla extract 1 1/2 C heavy cream, whipped In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. 3/4 C semi-sweet chocolate pieces 3 T. butter 1/4 C sour cream 1/2 t. vanilla 1 1/2 C sifted powdered sugar Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: chips@eskimo.com (cav) Source: Whitmans Choc Cookbook CHOCALATE POTATO CAKE ===================== Ingredients: ------------ 1 medium potato 1.5 oz semisweet choc 2/3 c butter 6 T sugar 2 eggs 1 t vanilla 1.5 c flour 1 t baking powder 1/2 t ground cinnamon 1/4 t ground nutmeg 1/8 t salt 1/2 c milk 1/2 cup hazelnuts, finely chopped Instructions: ------------- Preheat oven to 350. Grease & flour 9*5*3 loaf. Peel potato, coarsely grate. Place in tea towel and squeeze dry. There should be 3/4 cup. Grate chocolate. Cream butter and sugar until light. Add eggs and vanilla; beat will. Sift flour, baking powder, spices and salt. Add alternatley with milk to creamed mixture. Add potatot, chocolate & nuts; mix well Turn into prepated loaf pa. Bake 55 min or until cake test done. Cool cake in pan 30 minutes; turn out onot wire rack. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: bowler@eisner.decus.org Source: "365 great chocolate desserts" by Natalie Haughton CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE ====================================== Ingredients: ------------ 1 9 oz package chocolate wafer cookies 3 T butter melted 12 oz Semisweet choc chips 1 C heavy cream 3/4 C Raspberry jam 2 8 oz packages cream cheese, softened 3/4 C sugar 4 Eggs 2 t vanilla Instructions: ------------- Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans). Refrigerate while making the filling. Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until disolved, let cool 10 minutes Mix the creamcheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolateraspberry mixture. Mix well. Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centr. Cool and put in the fridge for at least 6 hours. We typically make it in the 7" pans and get 16 sinfully rich slices per cake %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE ROUGH =============== Ingredients: ------------ 4 oz butter 1/2 cup sugar 1 tsp baking powder 3/4 cup coconut 1 cup flour 2 tsp cocoa vanilla essence Instructions: ------------- Mix together sugar, flour, baking powder coconut, cocoa and vanilla essence. Melt butter and add to the dry mixture. Press into an oblong tin. Icing: ------ 1oz melted butter 3/4 cup coconut 1 cup icing sugar 2 tsp cocoa vanilla essence Add a little milk to mix. Ice while hot. Alternative method - Add 1/4 tin condensed milk to icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Love Of Cooking CHOCOLATE RUM CAKE ================== Ingredients: ------------ 5oz plain flour 1oz cocoa 1 level tsp baking powder 5oz soft brown sugar 2 eggs, separated 6 Tbs salad oil 8 Tbs milk 1 tsp vanilla essence 4 Tbs rum 1/4 pint cream 2 level Tbs icing sugar, sifted 10 walnut halves Instructions: ------------- Preheat oven to 350F (180C). Well grease and line an 8" square tin. Sift flour, cocoa and baking powder into bowl, stir in brown sugar. Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth batter. Beat egg whites to a soft snow and fold into batter with a large metal spoon. Transfer to prepared tin and bake in centre of oven for 1 1/4 hours until well risen and golden, or until a skewer comes out clean. Leave in tin 10 minutes, then turn out onto wire rack. Make several holes in the cake with a skewer, then pour in the rum. Leave cake until completely cold. Beat cream and remaining milk and icing sugar until thick. Pile on top of cake then decorate with walnut halves. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ai376@cleveland.Freenet.Edu (Dorothy "Deva" Van Ark)
Source: Maida Heatter's Best Dessert Book Ever
CHOCOLATE RUM ESPRESSO CHEESECAKE
=================================
Ingredients:
------------
Crust:
------
20 amaretti macaroons or 3/4 c graham cracker crumbs
2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts
2 tbs sugar
2 oz unsalted butter, melted
4 oz semisweet chocolate
Filling:
--------
1 lb semi or bittersweet chocolate
1 1/2 c cream
3 tbs dutch process cocoa
3 tbs instant espresso powder (optional)
1 c sugar
1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream)
4 large eggs, lightly beaten
2 lb cream cheese at room temperature
Instructions:
-------------
Adjust a rack one-third up from the bottom of the oven and preheat the
oven to 375 degrees (F).
Process the macaroons in a food processor or blender until they are
about as fine as graham cracker crumbs. Transfer the crumbs to a mixing
bowl and process the nuts and sugar together until rather fine. Mix the
nuts with the macaroon crumbs. Add the melted butter and stir to
moisten the crumbs evenly.
Turn the crumb mixture into the bottom of a 9 inch springform pan.
Spread the crumbs evenly over the bottom of the pan with your fingertips
and then press down firmly to form a compact crust. Bake for 8 minutes
then set aside to cool. When cool, set the pan in the freezer to chill
the crust.
Meanwhile, cut the chocolate into small pieces and place it in the top
of a double broiler over warm water on low heat. Stir frequently until
melted and smooth. Pour the melted chocolate over the chilled crust and
quickly spread it with the bottom of a spoon til it covers the crust,
stopping 1/4 inch away from the edge. Brush melted butter onto the
sides of the pan and return to the freezer.
Preheat the oven to 350 degrees.
Cut the chocolate for the filling into small pieces and place them in
the top of a double boiler over warm water on low heat. Let cook until
almost completely melted and then stir until smooth. Remove from the
double boiler and set aside.
Scald 1/2 c of the cream over medium heat. When a skin forms on top of
the cream, strain or sift in the cocoa and espresso powder. Whisk until
smooth and cook for a few minutes, stirring constantly, until slightly
thickened. Stir in the rum and the remaining cream and set aside.
Beat the cream cheese til it is soft and fluffy, scraping the beaters
once during the process. Add the sugar and beat, scraping the bowl
occasionally, until the mixture is smooth. Add the chocolate and then
the cream mixture while beating the mixture on low speed. Continue
beating until completely smooth, scraping the bowl occasionally. Add
the eggs and beat just til incorporated.
Remove the pan from the freezer and wrap it in two layers of aluminum
foil. Place the pan inside a larger, shallow pan. Pour the filling
into the pan and rotate it gently to level the filling. Place the pan
in the oven. Before closing the door, pour 1/2 to 1 inch of water into
the larger pan.
Bake the cheesecake for one hour (the cake will not be set all the way
but will still move rather liquidly when moved). Turn off the oven and
let the cake stand for an hour in the oven with the door open slightly.
Remove the cake from the oven and remove the springform pan from the
larger pan. Remove the foil and let the cheesecake sit until it has
cooled to room temperature. Chill the cake, uncovered, overnight before
cutting it.
The cheesecake may be glazed with seedless fruit preserves that have
been melted and then boiled to reduce slightly. Brush the glaze over
the top and sides of the cake. Serve topped with whipped cream.
Notes:
------
You can use any liquer you want in this recipe, just adjust the amount
added according to how strong the flavor of the liquor is (I've even
made this with Boggs cranberry liquer). I generally leave out the
espresso powder as the flavor of the liquer and the chocolate go well by
themselves. You may also want to leave out the alcohol and just use
espresso powder to flavor it, if you do so, increase the amount of cream
added to compensate for the reduction in liquid.
When the recipe says to beat the cream cheese til light and fluffy,
you'd better believe it means it, the longer you beat the cream cheese
mixture, the creamier the cake will be.
I generally do not use a glaze or whipped cream on this as I find the
complex flavours of the ingredients stand for themselves. You can also
leave out the chocolate that is poured on the crust though I usually do
it as it adds a nice dimension and keeps the crust more crisp.
As a final warning, if properly baked, this cheesecake literally cannot
be cut the same day it is made. It must set up in the refrigerator
overnight or it will be a sloppy mess.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: caroln@garnet.berkeley.edu (Carol Nickerson) Source: San Francisco Examiner, 29 August 1990 CHOCOLATE-SAUERKRAUT CAKE ========================= Ingredients: ------------ 2/3 cup butter or margarine 1 1/2 cups sugar 3 eggs 1 tsp vanilla 1/2 cup unsweetened cocoa 2 1/4 cups flour, sifted 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup water 2/3 cup sauerkraut, well drained and chopped Instructions: ------------- Grease and flour two 8" or 9" (round) layer-cake pans. Cream together butter and sugar. Add eggs and vanilla. Sift dry ingredients together and add alternately with water. Stir in sauerkraut. Bake at 350 degrees F for 30 to 35 minutes or until cake is done when tested. Fill and frost with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gei058@cck.coventry.ac.uk (Alan C. Garner) CHOCOLATE SQUIDGY GOO (!) ========================= Ingredients: ------------ 6 oz flour 6 oz sugar 3 oz cocoa powder (NOT hot chocolate mix) 3 oz margarine (optional) 10 tbsp milk (optional) 2 drops vanilla essence For the sauce: -------------- 3 oz brown sugar 3 oz cocoa powder 1 pint boiling water Instructions: ------------- 1) Sieve together the flour, sugar and cocoa powder and mix with the margarine. 2) Add the milk and vanilla essence if used. 3) Place the mixture in a VERY well greased ovenproof dish. 4) Over this sprinkle the seived sugar and cocoa powder from the sauce allowance and pour 1 pint of boiling water over the whole lot. 5) Cover and cook at Gas Mark 4 (375 F and 180 C I think) for 45-60 mins. 6) Serve hot and with chocolate or vanilla ice cream. 7) Then go out for a long walk to work off all those calories! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE TORTE WITH WALNUTS (or hazel nuts) ============================ Ingredients: ------------ 1/3 cup butter 2/3 cup fine granulated sugar 5 medium eggs, separated 1 whole egg 3 oz. semi-sweet chocolate 1 cup (or more) of grated walnuts or hazel nuts Instructions: ------------- Cream butter with sugar. Add egg yolks and whole egg mixing well. Melt chocolate, cool slightly and add to the above mixture. Add the grated nuts. Mix. Beat whites and fold them into the mixture. Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs. Put batter into pan and bake in preheated 350 F. oven for app. 50 minutes. Use the kniting needle test for donness. Cool and glaze. Glaze: ------ 3/4 cup apricot jam 4 oz sweet dark chocolate 1/2 cup sugar 4 Tblsp water 1 tsp vanilla Instructions: ------------- Cover top and sides of Torte with apricot jam. Melt the rest of the ingra- dients over a low flame mixing constanly. Remove from heat and poor over Torte. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: warren@worlds.COM (Warren Burstein) Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 CHOCOLATE WALNUT TORTE ====================== Ingredients: ------------ 7 oz chocolate 1 2/3 c walnut pieces 1/2 c butter 3/4 c + 1 T sugar 4 eggs, separated 1/4 c sugar 5 oz semisweet choclate 20-25 rose leaves 1 c cream 1/2 t vanilla Instructions: ------------- Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F. Chop 7 oz chocolate. Grind (in two batches in food processor, in four in blender) with 1 2/3 c walnut pieces. For finer texture, first grind the nuts in a rotary grater. Cream 1/2 c butter. Add, beat 2-3 minutes 3/4 c sugar. Add, one at a time 4 yolks. Stir in chocolate and walnut mixture using rubber spatula. Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold into chocolate mixture. Transfer to springform, smooth top with spatula. Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate. Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves away from chocolate. Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip until soft peaks form again 1 T sugar and 1/2 t vanilla. Spread over top and side of cake, chill about 1 hour. Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon. Arrange chocolate leaves around cake. CHOCOLATE ALMOND TORTE ====================== Instructions: ------------- Replace walnuts with whole blanched and almonds. Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide strips of cardboard, lay on top fo cake. Sprinkle confectioner's sugar. Lift off strips, shake off sugar. Lay back on cake on diagonal to sugar lines. Sift cocoa powder over cake, remove strips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: shla@spf.trw.com (Sheila Wallace) CHOCOLATE ZUCCHINI CAKE ======================= Ingredients: ------------ Sift together then set aside: ----------------------------- 2 1/2 cups flour 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp cinnamon Cream together: --------------- 3/4 cup soft margarine 1/2 cup powdered cocoa 1 3/4 cup sugar Add 3 eggs, mixing well after each addition. Combine and stir into mixture: 2 tsp vanilla extract 2 tsp grated orange peel 2 cups grated zucchini Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired. Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F. Cool and drizzle with any glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mcnichom@newton.ccs.tuns.ca (Michelle A McNichol)
Source: "Too Many Tomatoes, Squash, Beans and Other Good Things:
A Cookbook for When your Garden Explodes"
By Lois M. Landau and Laura G. Myers
Published by Harper Perennial, A division of Harper-Collins
Publishers. 1991 New York, NY
CHOCOLATE ZUCCINI CAKE
======================
Ingredients:
------------
Cream together in a large bowl:
-------------------------------
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
Add and stir well to mix:
-------------------------
3 eggs
1 tsp vanilla
1/2 cup buttermilk
Measure into sifter, then sift into bowl:
-----------------------------------------
2 1/2 cups flour
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 tblsp cocoa
Grate into the bowl:
--------------------
3 zuccini, approximately 6 inches long
Stir until blended. Pour into greased, floured 9x13" pan. Sprinkle on
top 1/2 - 1 cup chocolate chips. Bake at 325 F for 45 minutes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COCONUT CAKE ============ Ingredients: ------------ 1 pkg (3 3/8 oz) toasted coconut pudding 1 cup water 1 pkg (1 lb 2 1/2 oz) white cake mix 1/2 cup salad oil 4 eggs 1 pkg (7.2 oz) white frosting mix 3/4 cup shredded coconut Instructions: ------------- Preheat oven to 350F. Grease and flour a 13 x 9 x 2 inch cake pan. In a small bowl soften pudding in water. In a mixing bowl beat cake mix and oil; add eggs and beat 4 minutes. Add softened pudding; mix well. Pour into prepared pan and bake for 35 to 40 minutes. Cool cake on rack. Prepare frosting mix according to diretions on the package. Frost cake and sprinkle with shredded coconut. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) COCONUT-RICOTTA CHEESECAKE ========================== (12 servings) Ingredients: ------------ 1 3/4 cups flaked coconut 1 tblsp butter, softened 2 cups ricotta cheese 1 8-oz package cream cheese, softened 1/4 tsp coconut extract or vanilla 1 cup sugar 2 tblsp all purpose flour 1/8 tsp salt 3 eggs 1/4 cup milk 1 8-oz carton dairy sour cream 1 tblsp sugar Instructions: ------------- Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Reserve 1/4 cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan. For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) Source: Philadelphia Brand Cream Cheese Cheesecakes cookbook COOL AND CREAMY CHEESECAKE ========================== Crust: ------ 1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup (1/2 stick) butter or margerine, melted Filling: -------- 1 envelope unflavored gelatin 1/4 cup cold water 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sugar 3/4 cup milk 1/4 cup lemon juice 1 cup whipping cream, whipped Crust: ------ Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan. Filling: -------- Soften gelatin in water, stir over low heat until disolved. Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice. Refrigerate until slightly thickened. Fold in whipped cream. Pour over crust. Refrigerate until firm. (If desired, top with fruit just before serving.) Note: This is a basic refrigerator cheesecake. You can add fruit toppings, etc. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: epdavis@befac.indstate.edu (Sue Davis) CREAM CHEESE SQUARES ==================== Ingredients: ------------ 2 Rolls of Refrigerated Chocolate Chip Cookie Dough 2 8oz pkg cream cheese 2 eggs 3/4 c sugar 1 tsp vanilla Instructions: ------------- Slice one roll of the cookie dough and place the slices in the bottom of a greased 9 x 13 pan. Mix together the cream cheese, eggs, sugar and vanilla. Pour over the slices. Slice the second roll of the cookie dough and gently place the slices on top of the cream cheese mixture. Bake for 40-45 minutes at 350 degrees and let cool before cutting into squares. Enjoy:-) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) Source: _The Joy of Eating_, by Renny Darling DARLING CARROT CAKE =================== Ingredients + Instructions: --------------------------- Beat together: -------------- 4 eggs 1 1/2 C Crisco oil 8 ounces cream cheese 1 tsp vanilla Add, and beat until well mixed: ------------------------------- 2 C flour 2 C sugar 2 tsp baking powder 2 tsp cinnamon 1 tsp baking soda 1/2 tsp salt Add, and mix well: ------------------ 1 C chopped walnuts 3 C grated carrots Pour batter into a greased and floured 9x13-inch pan, or into 2 9-inch round pans. Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about 35-40 minutes (for 9-inch round pans). Do toothpick test for doneness. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
DIRT CAKE
=========
(Serves 10 to 12)
Ingredients:
------------
1 medium-size flower pot (about 8 inches in diameter works well,
or use two small pots about 6 inches in diameter)
1 garden trowel
3 large gummy or plastic worms (optional [optional? no way!])
Plastic flowers
1 16-ounce bag Oreo cookies
1/2 cup (1 stick) butter or margarine, softened
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 tsp vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding
[a penciled-in note on the recipe claims vanilla is better]
3 cups milk
1 12-ounce tub whipped topping, thawed
Instructions:
-------------
Crush cookies until they resemble potting soil, set aside. Cream
butter, cream cheese, sugar and vanilla until smooth and fluffy. Set
aside. Combine pudding mix and milk until well blended, then fold in
the whipped topping. Gently fold cream cheese and pudding mixtures
together.
To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2
the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture
and topping with the remaining cookie crumbs. Refrigerate 10 to 12
hours. About 1/2 hour before serving, remove from refrigerator and
decorate with flowers. Serve by digging out portions with the trowel.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: morrison@eng.auburn.edu (Kelly Morrison)
Source: 1986 Dole Packaged Foods Company, a division of Castle & Cooke,
Inc. (copyrighted!)
DOLE'S PINA COLADA CHEESECAKE
=============================
Ingredients:
------------
Coconut Crust (see below)
2 envelopes unflavored gelatin
Sugar
1 can (6 oz.) Dole Pineapple Juice
3 eggs, separated
3 packages (8 oz. each) cream cheese, softened
1/4 cup dark Jamaican Rum OR 2 tsp. rum extract
1/4 tsp coconut extract
1 can (20 oz.) Dole Crushed Pineapple
1 tbsp cornstarch
Instructions:
-------------
Prepare Coconut Crust (see below).
Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand
1 minute. Heat over low until gelatin dissolves (5 minutes). Remove
from heat. Add yolks, one at a time, beat well after each. Cool
slightly.
Beat cream cheese until fluffy. Blend in gelatin mixture with rum and
coconut extract. Chill quickly by setting mixture over bowl of ice
water; stir until slightly thickened.
Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff
peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate
overnight.
In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over
cheesecake. Serves 8 to 10.
Coconut Crust
-------------
Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in
1/3 cup melted butter. Press in bottom and sides of 8 or 9-inch
springform pan. Chill until ready to use.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) DOUBLE CHOCOLATE THREAT ======================= (this is a mousse cake) Ingredients: ------------ 1/3 c. unsalted butter 2 squares unsweetened chocolate 1 c. sugar 2 eggs, beaten well 2/3 c. unbleached flour 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla Chocolate mousse filling (see below) 1 c. heavy cream, for frosting Instructions: ------------- Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch square baking pan. Set aside. Melt butter and chocolate over low heat or in the top of a double boiler over hot water. Remove from heat, add sugar and eggs, mix well. Sift together the flour, baking powder and salt. Stir into the chocolate mixture. Add the vanilla and pour the mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes, until cake is baked but still very moist. Then cool. Remove the cake from the pan and cut into strips wide enough so they can line most of the side of a 2-quart souffle dish or charlotte mold. Cut strips through center to separate into two thinner halves. Lin the bottom and sides of diesh with the strips. Don't worry about piecing; the spaces won't show. Spoon the mousse filling into the cake-lined dish. Wrap the dish well, and chill overnight in the fridge or freezer. To serve, first defrost the cake, if frozen. Remove it from the pan, first loosening the sides with a knife, then dipping the pan partly into hot water to loosen the cake so it can be turned outonto a serving plate. Whip the cup of heavy cream until stiff and decorate top and parts of sides with cream. Serve in small slices. Chocolate Mousse Filling: ------------------------- 1 1/2 pounds semisweet chocolate 1/2 c. strong coffee 3 eggs, separated 1/2 c. coffee liqueur 1/2 c. heavy cream Instructions: ------------- Melt the chocolate with the coffee over low heat or in top of double boiler over hot water. Remove from heat. Beat the yolks until pale in color, and stir them into chocolate. Stir in the coffee liqueur. Cool. Beat egg whites until stiff but not dry. Whip 1/2 c. cream until stiff. Fold the whites an the cream into the chocolate mixture. Yield: 12 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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