COLLECTION: Cakes Vol.2 (of 5)

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:18 +0200


From: (Kelly Morrison)


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)

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: (Doreen Randal)


1 1/4 cups  flour               
1 1/4 tsp   baking powder
1           egg                          
4oz         sugar
1 dsp       cocoa                    
4oz         butter

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. 

From: (Carol Nickerson)

Source: San Francisco Examiner, August 29, 1990


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)

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: (John Hulskamp)

Source: "The Sunday Age" in April 1993
Author: a Helen Goh who runs a restaurant called Mortar & Pestle in
        suburban Melbourne, Australia.


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

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. 

From: (Stephanie da Silva)


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

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

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

To decorate: Use toasted slivered almonds

From: (Stephanie da Silva)


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

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: (Stephanie da Silva)

12 servings (more like 16, very rich)


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

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. 

From: avi@rix.Corp.Sun.COM (Ann Adamcik)


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

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)

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: (Ben Fogarty)


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

Mix all ingredients for 12 minutes at high speed.  Bake in bunt pan at
350 about 1 hour.  Cool - invert onto cake platter. 

From: (Stephanie da Silva)


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)

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. 

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: (Diane Biernat)


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

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

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

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

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: (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). 


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 
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

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

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? 

From: (Sherry Yokim)


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

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: (Stephanie da Silva)

(12 servings)

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: (Doreen Randal)


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

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. 

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: (Laura Wallace)



Sift together:
2 cups      flour
1 cup       sugar
1/2 cup     cocoa
1 1/2 tsp   baking powder
1 1/2 tsp   baking soda

1 cup       (+~2 tbsp) ice water
2 tsp       (+) real vanilla extract

When mixed thoroughly, fold in:

1 cup       real mayonnaise

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

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. 

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: (Stephanie da Silva)


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

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: (John Coley)



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

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. 

From: (Janet "Mostly Harmless" Morrissey)



1 cup     chocolate wafer crumbs
1/4 tsp   ground cinnamon
3 tbsp    butter or margarine, melted

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

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

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: (Nancy)


1 C     graham cracker crumbs
1/4 C   brown sugar, firmly packed
1/4 C   unsalted butter, melted

Combine crumbs, brown sugar, and butter.  Press into a 9 inch springform

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: (cav)

Source: Whitmans Choc Cookbook


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

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. 


Source: "365 great chocolate desserts" by Natalie Haughton


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

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

From: (Doreen Randal)


4 oz     butter
1/2 cup  sugar              
1 tsp    baking powder
3/4 cup  coconut            
1 cup    flour
2 tsp    cocoa                
vanilla essence

Mix together sugar, flour, baking powder coconut, cocoa and vanilla
essence. Melt butter and add to the dry mixture. 

Press into an oblong tin.

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: (Doreen Randal)

Source: Love Of Cooking


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

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

From: ai376@cleveland.Freenet.Edu (Dorothy "Deva" Van Ark)

Source: Maida Heatter's Best Dessert Book Ever



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

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

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. 

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: (Carol Nickerson)

Source: San Francisco Examiner, 29 August 1990


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

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

Fill and frost with whipped cream. 

From: (Alan C. Garner)


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

1) Sieve together the flour, sugar and cocoa powder and mix with the

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

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: (Stephanie da Silva)


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

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. 

3/4 cup   apricot jam
4 oz      sweet dark chocolate
1/2 cup   sugar
4 Tblsp   water
1 tsp     vanilla

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


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

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

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.


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: (Sheila Wallace)



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

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: (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



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: (Stephanie da Silva)


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

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: (Stephanie da Silva)

(12 servings)

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

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

From: (Janet "Mostly Harmless" Morrissey)

Source: Philadelphia Brand Cream Cheese Cheesecakes cookbook


1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margerine, melted

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

Mix crumbs, sugar, and butter; press into bottom of a 9-inch
springform pan.

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: (Sue Davis)


2        Rolls of Refrigerated Chocolate Chip Cookie Dough
2        8oz pkg cream cheese
2        eggs
3/4 c    sugar
1 tsp    vanilla

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

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: (Darin Wilkins)

Source: _The Joy of Eating_, by Renny Darling


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

From: (Stephanie da Silva)

(Serves 10 to 12)

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

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

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: (Kelly Morrison)

Source: 1986 Dole Packaged Foods Company, a division of Castle & Cooke,
        Inc.  (copyrighted!)

Coconut Crust (see below)
2 envelopes  unflavored gelatin
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

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
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
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: (Stephanie da Silva)

(this is a mousse cake)

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

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

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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