COLLECTION: Cakes Vol.4 (of 5)

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:22 +0200


From: (Stephanie da Silva)

(10 to 12 servings)

1 cup   graham cracker crumbs
3 tbs   sugar
2 tbs   margarine

Combine crumbs, sugar and margerine; press onto bottom of 9-inch
springform pan.  Bake at 325 for 10 minutes. 

2        8-ounce packages cream cheese, softened
1 cup    sugar
1/2 cup  chunk style peanut butter
3 tbs    flour
4        eggs
1/2 cup  milk
1/2 cup  grape jelly

Combine cream cheese, sugar, peanut butter, and flour, mixing at medium
speed on electric mixer until well blended.  Batter will be very stiff.)
Add eggs, one at a time, mixing well after each addition.  Blend in
milk; pour over crust.  Bake at 450 for 10 minutes.  Reduce oven
temperature to 250; continue baking for 40 minutes.  Loosen cake from
rim of pan; cool before removing rim of pan.  Stir jelly until smooth;
drizzle over cheesecake in lattice design.  Chill. 

Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped
peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and
sugar in crust. 

I have made this without the jelly, and also with strawberry jelly.  The
jelly is more a matter of presentation, so it's up to you.

From: (Stephanie da Silva)


2 C    Flour
2 C    Sugar
1/2 t  Salt
1/2 C  Margarine
1 C    Water
1/2 C  Vegetable Shortening
3 T    Cocoa  ( heaping )
2      Eggs ( beaten )
1 t    Baking Soda
1/2 C  Buttermilk
1 t    Vanilla 
2 T    Peanut Butter

Place in large mixing bowl: Flour, Sugar, and Salt.  (Combine Mixture)

Place in saucepan: Margarine, Water, Shortening, and Cocoa.  Bring to
boil and pour over flour mixture.  Mix Well. 

Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla.  Mix
Well add this mixture to hot mixture.  Mix Well. 

Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min. 

While cake is HOT spread very thin layer of Peanut Butter on it.  (You
may not use all of the Peanut Butter!)

1/2 C   Margarine
3 T     Cocoa ( heaping )
16 oz   1 Box Powdered Sugar
1 t     Vanilla
1/2 C   Chopped Nuts ( Optional )
6 T     Milk

Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well.  Take
off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just
enough milk to make the icing thin enough to spread).  Mix Well.  ICE

From: (Stephanie da Silva)


2 pkg   (8 ounces each) cream cheese, softened
2 cups  butter, softened
2       avocados
French bread

Prepare pesto.  Line 9 x 5 x 3-inch loaf pan with foil.  Beat cream
cheese and butter together until smooth.  Spoon about 1 1/2 cups cream
cheese mixture into bottom of loaf pan; spread evenly.  Spread pesto
over cream cheese layer.  Spoon aonother 1 cup cream cheese mixture over
pesto, spreading evenly.  Halve, seed and peel avocados.  Cut each half
into 8 slices but do not pull apart.  Lay sliced avocado halves on cream
cheese layer and top with remaining cream cheese mixture.  Cover and
refrigerate 6 to 8 hours or overnight. 

Thirty minutes before serving, lift torta from loaf pan and remove foil. 
Serve with large slices of French bread. 

1 cup    fresh spinach
1/2 cup  fresh basil leaves
1/3 cup  grated Parmesan cheese
1/3 cup  olive oil
1/4 cup  pine nuts
1 clove  garlic, crushed

Blend all ingredients in blender or food processor until smooth.

From: (Stephanie da Silva)



2 envelopes  unflavoured gelatin
3/4 cup      sugar
1 can        pineapple juice (6 oz)
3            eggs, separated
3            large packages (8 oz) cream cheese
1/4 cup      dark Jamaican rum
1/4 tsp      coconut extract

2 cans     (8 oz) crushed pinapple in syrup 
2 tblsp    sugar
1 tblsp    cornstarch

1 1/2 cups    vanilla wafer crumbs
1 cup         flaked sweetened coconut
1/3 cup       butter, melted

Crust: combine indredients.  Mix well.  Press mixture evenly over bottom
and sides of an 8 or 9 inch pan.  Chill. 

Filling: mix gelatin and 1/2 cup sugar in saucepan.  Add pineapple
juice.  Let stand until gelatin has softened.  Place over low heat; stir
until gelatin dissolves.  Remove from heat.  In large bowl, beat egg
yolks well.  Gradually beat hot gelatin mixtures into egg yolks.  Let

In medium bowl, beat cream cheese until fluffly.  Add to gelatin
mixture; beat until well blended.  Stir in rum and coconut extract. 
Refrigerate gelatin mixture to chill.  Stir frequently as mixture
thickens.  When gelatin mixture is consistency of unbeaten egg whites,
remove from refrigerator. 

In large bowl, beat egg whites until foamy.  While beating, add remining
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. 
Fold egg whites into thickened gelatin mixture.  Turn into prepared
crust.  Refrigerate for 6 hours or as long as overnight. 

Topping: combine ingredients in saucepan.  Stir until cornstarch
dissolves.  Cook over medium heat, stirring, until sauce boils and
thickens slightly.  Chill.  Spoon sauce over top of cheesecake. 

From: (Darin Wilkins)


Ingredients + Instructions:

Sift together:
2 C        flour
2 tsp      baking soda
1 1/4 tsp  salt
2 tsp      cinnamon

Mix well together:
4     eggs
2 C   sugar
1 C   oil, or melted butter.

Add to liquid mixture (beat well after each addition):
2 C   grated carrots
2 C   crushed pineapple (well drained)
1 C   walnuts, or fresh coconut.

Add sifted dry ingredients.  Mix well.

Pour into greased and floured 9x13-inch pan.  Bake at 350 F for 40

From: (Bonnie)


I too take a cake mix - however, when I add the liquid, I use the
pineapple juice instead of water.  It just adds a little more favor to
the dessert - I also melt butter or margarine - whichever your budget
allows - then sprinkle over the butter your brown sugar and I also add
nuts - then put your pineapple rings attractively arranged in the bottom
of your pan - and you can put the cherries in there too.

To firm up your cake - you can add about a half package of instant
pudding mix to it.  It seems to make the cake rise higher and have more

I am sure any yellow cake recipe could be used if you have an aversion
to using prepared mixes.

Enjoy!!!  BTW, I have used fruit cocktail when I didn't have any pine-
apple rings in the house - this makes an attractive dessert.

From: (Maggie Workman)


1 lb.    raisins
2 cups   sugar
3 cups   water
4 Tbsp   shortening
1/2 tsp  salt
2 tsp    baking soda
1 tsp    allspice
1 tsp    cinnamon
4 cups   flour
1 cup    chopped nuts

Cook for 10 minutes the raisins, sugar and water.  Add the shortening
and let cool.  Add the remaining ingredients.  Bake at 300 degrees for
45 min. 

From: (Barbara Hlavin)


Duncan Hines yellow cake mix
Instant vanilla pudding
4        eggs
1/2 cup  cream sherry
1/2 cup  vegetable oil
1/3 cup  poppy seeds
1 cup    lemon lowfat yogurt

Beat all ingredients together for five minutes.  Grease and flour bundt
pan.  Bake 50 minutes at 325 degrees.

From: (Stephanie da Silva)


1/4 C      Butter
1 C        Sugar (or 3/4 C honey, or 3/4 C maple syrup)
2          Eggs
2 C        Flour
2-1/2 tsp  Baking Powder
1/4 tsp    Cinnamon
1/4 tsp    Salt
1/2 tsp    Nutmeg
1/2 C      Milk
1/2 C      Water
1/3 C      Poppyseed
2 T        Rose or Orange Flower Water (or 1/2 tsp. Almond Extract)
1/2 C      Golden Raisins, dredged in flour (Opt.)

Heat oven to 350o F.  Grease & flour 2 9"x5" loaf pans Cream butter &
sugar.  Add eggs one at a time, beating well after each addition.  In a
separate bowl, mix together all dry ingredients, except raisins and
poppyseeds.  In a measuring cup mix milk, water & flavoring.  There
should be just over 1 cup liquid.  

Add dry mixture and liquids alternately to creamed mixture, beating well
after each addition.  Add poppyseeds and blend thoroughtly, then add the
raisins and stir them in gently by hand (to prevent the flour-coating
from coming off which will send all the raisins to the bottom of the

Pour batter into prepared pans and bake appx.  1 hour 10 minutes (till
the edges pull away from the sides of the pan, and a skewer stuck in the
center comes out clean).  This is a very densely textured cake, not like
the standard white-cake type of poppyseed cake. 

From: (Stephanie da Silva)


3           eggs
2/3 cup     sugar
1/4 cup     sugar (additional)
1/3 cup     each of potato flour and flour  
1 tsp       baking powder 
2 tsp       vanilla
2           egg yolks
1 envelope  gelatin
1/4 cup     cold water
1 1/2 cups  heavy cream

Green Marzipan: 
1 8-ounce can almond paste
1/2 cup confectioners' sugar 
3 drops of green food coloring
1 tablespoon egg white

In a bowl beat together 3 eggs and 2/3 cup sugar until the mixture is
very light.  Sift together 1/3 cup each of potato flour and flour and 1
teaspoon baking powder.  Add 1 teaspoon vanilla to the egg mixture and
fold in the flour mixture.  Pour the batter into two 9-inch round cake
pans, buttered and floured, and bake the layers in a moderate oven (350
degrees F.) for 15 minutes, or until they test done.  Let the layers
cool on a wire rack for 5 minutes and turn them out on the rack to cool

In a bowl beat together 2 egg yolks and 1/4 cup sugar until the mixture
is light.  In a small bowl sprinkle 1 envelope gelatin over 1/4 cup cold
water to soften and set it over hot water until it is dissolved.  Add
the gelatin to the yolk mixture with 1 teaspoon vanilla.  Fold in 1 1/2
cups heavy cream, whipped.  Spread 1 cake layer with some of the cream,
top it with the other layer, and spread the top and sides with the
remaining cream. 

Prepare green marzipan: 
In a bowl combine one 8-ounce can almond paste, 1/2 cup confectioners'
sugar, 3 drops of green food coloring, and 1 tablespoon egg white until
the mixture is smooth.  Form it into a ball, sprinkle it lightly with
sifted confectioners' sugar, and wrap it in wax paper.  Chill the
marzipan for 1 hour.  Sprinkle a 16-inch piece of wax paper with sifted
confectioners' sugar and put the marzipan ball on it.  Top the ball with
another piece of wax paper and roll it out into a 15-inch circle. 
Remove the top piece of wax paper, lay the marzipan, paper side up, on
the cake, and peel off the paper.  Press the marzipan against the sides
of the cake and trim off any excess around the bottom.  Dust the top of
the torte with sifted confectioners' sugar. 

From: (Stephanie da Silva)


2 Tbs    butter, softened
1/3 c    gingersnap crumbs
4 pkg    (8 oz.) cream cheese, at room temp.
1 1/2 c  firmly packed dark brown sugar
5        eggs
1/4 c    all-purpose flour
1 tsp    cinnamon
1 tsp    allspice
1/4 tsp  ground ginger
1/4 tsp  salt
2 c      pumpkin puree
Maple syrup and walnut halves for garnish

Generously butter a 9 in.  springform pan with the softened butter. 
Sprinkle gingersnap crumbs into the pan and shake to evenly coat the
sides and bottom.  In a large bowl, beat cream cheese until fluffy. 
Gradually beat in the brown sugar.  Add the eggs, one at a time, mixing
thoroughly after each.  Sift in flour, cinnamon, allspice, ginger, and
salt.  Blenad well.  Beat in pumpkin puree and pour into the pan.  Bake
at 325oF for 1 1/2- 1 3/4 hr.  Test center with a toothpick.  Remove
from oven and cool for 1 hr.  Remove the ring and let the cake finish
cooling to room temperature.  Refrigerate, covered, until chilled. 
Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of
walnut halves for garnish. 

From: (Stephanie da Silva)
1/3 c     margarine
1/3 c     sugar
1         egg
1 1/4 c   flour
2 (8 oz)  pkgs cream cheese 
3/4 c     sugar
2 c       fresh or canned pumpkin (I like fresh)
1 t       cinnamon
1/4 t     nutmeg
Dash      salt
2         eggs
Cream margarine, sugar until light and fluffy.  Blend in egg.  Add flour
and mix well.  Press dough on bottom & 2" high on sides of 9" springform
pan or a high sided cake pan.  Bake at 400F for 5 min.  Reduce
temperature to 350F. 
Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended.  Blend in pumpkin, spices and salt. 
Mix well.  Add eggs, one at a time, mixing well after each addition. 
Pour mixture into pastry lined pan; smooth surface to edge of crust. 
Bake at 350F for 50 min.  Take knife and loosen cake from rim of pan. 
Cool before removing from pan.  Chill.  Garnish with whipped cream just
before serving if desired. 

From: (Stephanie da Silva)

1 cup     flour
1/4 cup   sugar
1 tsp     vanilla
1         egg yolk
1/4 cup   butter, softened
2 1/2 lb  packaged cream cheese, softened
3/4 cup   packed light brown sugar
1 cup     sugar
3 Tbsp    flour
3/4 tsp   ground allspice
3/4 tsp   ground ginger
1/2 tsp   ground cinnamon
1 lb      canned pumpkin
2         egg yolks
5         eggs
1 tsp     vanilla extract
1/4 cup   heavy cream
Preheat the oven to 400 deg.  F.  Grease the bottom and sides of a 9
inch diameter 3 inch deep spring- form pan.  Prepare the pastry by
stirring flour and sugar together in a bowl.  Cut in butter, egg yolk
and extract.  Work the dough (which will be very crumbly) with hands to
complete the mixing.  Evenly press the dough on the bottom and up the
sides (to within 1/2 inchcm" of the top) of the springform pan.  Bake in
the preheated oven for 10 minutes, or until golden brown.  Remove and
set aside to cool while preparing the filling. 
Increase the oven temperature to 475 deg.  F.  Beat the cream cheese in
a large bowl until smooth and soft.  Beat in the sugars, flour, spices
and pumpkin until well blended.  Add egg yolks and eggs one at a time,
beating well after each addition.  Add vanilla extract, beat in well. 
Stir in the cream. 

Pour filling into the pastry crust.  Bake for 12 minutes.  Without
opening the oven door, reduce the oven temperature to 200 deg.  F
degrees and leave the cheesecake in the oven for an additional 1 hour
and 15 minutes.  At the end of the baking time, turn off the oven, but
leave the cheesecake sitting inside (without opening the door) until the
oven cools (about 2 to 3 hours).  Remove from the oven, refrigerate

From: (Stephanie da Silva)

(Serves 12)

1 1/2 cups  crushed zwieback 
3 tblsp     sugar
1/4 cup     butter, melted
2           8-oz packages cream cheese, softened
1 cup       canned pumpkin
3/4 cup     sugar
1 tsp       vanilla
1 tsp       ground cinnamon
1/2 tsp     ground ginger
1/2 tsp     ground nutmeg
1/4 tsp     salt
4           eggs
1 cup       light cream
1 cup       dairy sour cream
2 tblsp     sugar
1/2 tsp     vanilla

For crust, combine crushed zwieback, 3 tablespoons sugar, and melted
butter.  Press into bottom and 2 inches up sides of 9-inch springform
pan.  Bake in a 325 oven for 5 minutes. 

For filling, in a large mixer bowl combine the softened cream cheese,
pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger,
nutmeg, and salt.  Beat till blended. 

Add eggs, beating with electric mixer on low speed just till blended. 
DO NOT OVERBEAT.  Stir in the light cream.  Turn into crust-lined pan. 

Bake in a 325 oven for 50 minutes.  Combine the sour cream, the 2
tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake. 
Bake 5 minutes more.  Chill.  

From: (Stephanie da Silva)
(makes 10 to 12 servings)

1 1/2 c   graham cracker crumbs
1/3 c     butter or margarine, melted

12 oz.    cream cheese, softened
5         eggs, divided
1 1/4 c   granulated sugar, divided
1 t       vanilla extract
1 3/4 c   solid pack pumpkin (16 oz can)
1/2 c     milk
1 t       ground cinnamon

1 cup heavy cream, whipped
slivered candied ginger(optional)
For crust: In medium bowl, combine graham cracker crumbs and butter. 
Spray 12x8x2-inch baking dish with non-stick cooking spray.  Press crump
mixture onto bottom of dish. 
For filling: In food processor or mixer bowl, combine cream cheese, 2
eggs, 1/2 cup sugar, and vanilla until smooth and well blended.  Pour
mixture over crust.  Bake in preheated 350 degree F oven for 15 minutes. 
In medium bowl, stir together remaining eggs, remaining sugar, pumpkin,
milk, and cinnamon until well blended.  Carefully spoon pumpkin mixture
evenly over cream cheese layer; smooth top.  Return to 350 degree F
oven; bake an additional 40 to 45 minutes, or until pumpkin is set. 
Cool and chill. 
For topping: Pipe or spoon whipped cream over top; garnish with slivered
candied ginger if desired.  Cut into squares to serve.  May also be
served as a frozen desert. 
Nutritional information per serving, 1/12 of recipe; calories 385;
protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg;
potassium 210mg. 

From: (Stephanie da Silva)


1 1/2 cups  gingersnap crumbs
1/2 cup     finely chopped pecans
1/2 cup     margarine

Combine and press onto bottom and 1 1/2" up the sides of a 9" springform
pan.  Bake at 350 for 10 minutes. 

2         8-oz pkg cream cheese, softened
3/4 cup   sugar
1 tsp     vanilla
3         eggs
1 cup     pumpkin puree (canned or fresh)
3/4 tsp   cinnamon
1/4 tsp   ground nutmeg
1/4 tsp   ground ginger

Combine cream cheese, 1/2 cup sugar, and vanilla.  Mix at medium speed
until well blended. 

Add eggs, one at a time, mixing well after each addition.  Reserve 1 cup
of batter. 

Add remaining sugar, pumpkin, and spices to batter and mix well.  Spoon
batters alternately over crust and cut through mbatters with knife to
make marble effect. 

Bake at 350 for 55 minutes.  Turn off oven and leave pan in oven while
it cools down.  Loosen cake from rim of pan.  Chill. 

I like to garnish this with little mounds of whipped cream sprinkled
with cinnamon. 

From: (Stephanie da Silva)


2 1/2 cups  sugar
1 cup       vegetable oil
4           large eggs
1 can       (or 16 oz fresh) pumpkin
1 tblsp     grated orange peel
3 cups      all-purpose flour
2 tsp       baking soda
1 tsp       cinnamon
1/2 tsp     salt
1/2 tsp     baking powder
1/2 tsp     ground allspice
1/8 tsp     ground cloves
2/3 cup     orange juice
1 cup       pecan pieces (optional)

In a large mixing bowl, beat sugar, oil and eggs.  Stir in pumpkin and
orange peel.  In another bowl, sift together flour, baking soda,
cinnamon, salt, baking powder, allspice and cloves.  Add to creamed
mixture alternating with orange juice.  Pour batter into a greased and
floured 12 cup bundt pan.  Bake at 350F for 50 to 55 minutes or until a
cake tester inserted in middle comes out clean.  Cool 5 minutes; invert
onto wire rack.  Cool thoroughly.  Spoon orange glaze over cake. 

Orange glaze:
1 1/2 cups  confectioners sugar 
1 tsp       grated orange peel
1-2 tblsp   of orange juice

Blend together to spreading consistency

From: (Stephanie da Silva)
1 pkg       (6 ounces) zwieback crackers, crushed (app. 1.5 cups)
1 cup       sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup     firmly packed light brown sugar
6 tblsp     butter, melted
3 pkg       (8 ounces each) cream cheese, softened
5           eggs
1 can       (16 ounces) pumpkin
1 3/4 tsp   pumpkin pie spice
1/4 cup     heavy cream
For the topping you will need:
6 tblsp     butter, softened
1 cup       firmly packed light brown sugar
1 cup       coarsly chopped walnuts
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter.  Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan.  Chill. 
Beat the cream cheese until smooth.  Add the 3/4 cup sugar and the 3/4
cup brown sugar, beating until well mixed.  Beat in the eggs one at a
time, until mixture is light and fluffy.  Beat in the pumpkin pie spice
and the heavy cream at low speed.  Mix in the pumpkin.  Pour into
prepared pan. 
Bake in a slow oven (325) for one hour and 35 minutes. 
While pie is baking, mix the topping ingredients, first the butter and
brown sugar until crumbly, then blending in the nuts. 
After the one hour and 35 minutes, remove the pie from the oven.  Spread
the topping over it, and return it to the oven for 10 minutes. 
Remove from oven and cool on a wire rack.  Refrigerate for several
hours, or overnight. 
This cheesecake is rather large, and incredibly rich.  Everyone always
wants more than they can fit in their stomach!  And the recipe!  :-)
Serving suggestion: Some like this garnished with whipped cream and more
walnuts, or with whipped cream and pecans. 

From: (Stephanie da Silva)


3/4 cup   all purpose flour
3 tblsp   sugar
1 tsp     finely shredded lemon peel
6 tblsp   butter
1         slightly beaten egg yolk
1/2 tsp   vanilla
3         8-ounce packages cream cheese, softened
1 cup     sugar
2 tblsp   all purpose flour
1/4 tsp   salt
2         eggs
1         egg yolk
1/4 cup   milk
3 cups    fresh raspberries
Raspberry Sauce

For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2
teaspoon of the lemon peel.  Cut in butter till crumbly.  Stir in 1
slightly beaten egg yolk and 1/4 teaspoon of the vanilla.  Pat 1/3 of
the dough onto the bottom of a 9-inch springform pan (with sides
removed).  Bake in a 400F oven for 7 minutes or till golden; cool. 
Butter sides of pan; attach to bottom.  Pat remaining dough onto sides
of pan to a height of 1 3/4 inches, set aside. 

For the filling, beat cream cheese, remaining lemon peel, and remaining
vanilla till fluffy.  Combine the 1 cup sugar, the 2 tablespoons flour,
and salt; gradually stir into cream cheese mixture.  Add the 2 eggs and
1 egg yolk, beting at low speed just till combined.  Stir in milk.  Turn
into crust-lined pan.  Bake in a 450F oven for 10 minutes.  Reduce heat
to 300F; bake 50 to 55 minutes more or till the center is set.  Cool for
15 minutes.  Loosen sides of cheesecake from pan with a spatula.  Cool
30 minutes; remove sides of pan.  Cool about 2 hours longer.  Chill
thoroughly.  Top with raspberries and Raspberry Sauce. 
Raspberry Sauce
1         10-ounce package frozen raspberries, thawed
1 tblsp   cornstarch
1/2 cup   currant jelly

Combine raspberries and cornstarch.  Add jelly.  Cook and stir till 
thickened and bubbly.  Cook and stir 1 minute more.  Strain and cool.

From: (Stephanie da Silva)



1 9 oz    package chocolate wafer cookies, finely crushed
1/4 cup   butter, melted
1/4 cup   firmly packed dark brown sugar

3         8 oz packaged cream cheese, softened
1 cup     sugar
1 cup     sour cream
3         eggs
2 tblsp   lemon juice
3 tblsp   flour
2 tsp     vanilla extract
1         12 oz can raspberry dessert filling, strained

Preheat oven to 325F.  In medium bowl, combine cookie crumbs,butter and
brown sugar.  Press firmly on bottom and sides of a 9" springform pan. 
In large blowl, beat cheese until fluffy.  Beat in sugar, sour cream and
eggs until smooth.  On low speed, add leomon juice, flour and vanilla,
mix well.  In medium bowl, stir 1/3 of the batter into strained
raspberry filling Mix well.  Pour remaining batter into prepared pan;
using spoon, drop the raspberry filling into the plain batter.  With
knife, swirl filling into batter.  Bake 1 hour or until center is set. 
Carefully loosen top of cheesecake from teh edge of pan with a tip. 
Cool.  Chill.  Remove sides of pan.  Garnish as desired. 

From: (Micaela "Stayka" Pantke)


300g   butter
300g   flour
250g   sugar
6      eggs
1 pk   vanilla sugar (~2-3 tsp)
1 pk   baking powder (~2-3 tsp)
1/8l   red wine
1 tsp  cinnamon
3 tsp  cocoa
150g   rasped milk chocolate

Stir everything together, then bake one hour at 180-195 degrees Celsius
(about 356-383 degrees Fahrenheit).

From: (Betty Johnson) 


Ingredients + Instructions:
Spread about 4 cups rhubarb pieces in 9x13 pan. 
Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. 
Sprinkle 1/2 to 1 cup sugar over that. 
Next layer is 1 pkg yellow cake mix (straight out of the box). 
Last pour 1/2 to 1 cup water over everything.  This should be done as
evenly as possible, dampening as much of the cake mix power as you can. 
Cover with foil and bake at 350 degrees for about 30 minutes. 
Good warm, good cold, good plain and yummy with Cool Whip on top. 

From: (Deborah A. Griffin)


1 pkg        Duncan Hines Golden Butter Cake Mix
3            eggs
1/2 cup      vegetable oil
1/2 cup      white or golden rum
1/2 cup      water
1 small pkg  of instant vanilla pudding
1/3 cup      chopped pecans (optional)

Grease heavily and flour a bundt pan.  Sprinkle nuts on bottom of pan.
Mix all ingredients and pour into pan over nuts.  Bake at 325 for 50-60

While the cake is baking, get ready to make the glaze.  The glaze should
be ready at the same time the cake is done.

1 stick  butter
1/4 cup  rum
1 cup    sugar

Put glaze ingredients in a small pan and heat til boiling and let boil
for 2 minutes, no longer.  Pour glaze around outside of cake pan
immediately upon removing from oven and let cool in pan for twenty
minutes.  Remove from pan.

From: (Stephanie da Silva)

(Serves 8-10)

1           3-qt. plastic sand bucket or 3 1-qt. sand buckets & shovels
1/2 cup     butter (one stick)
2 8-oz      packages of cream cheese
1/2 cup     powdered sugar
12 oz       frozen whipped topping
3 1/2 cups  milk
2           3/4-oz pkg of instant vanilla pudding (other flavors may be used)
1           20-oz pkg vanilla wafers, crushed
Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish (optional)

Using soapy water, wash sand buckets and shovels, rinse them and dry
them, then set them aside.  On a microwave safe dish, place butter. 
Place in microwave on defrost (or 30% power) for 1 minute.  Put butter
in large mixing bowl.  Repeat softening process with cream cheese and
add to mixing bowl.  (Note: you can also place butter, cream cheese, and
whipped topping on the counter for 1 hour to soften them.) Mix butter
and cream cheese together.  Uncover frozen whipped topping and place in
microwave on defrost (or 30% power) for 1 to 2 minutes. 

In a medium-size bowl, add milk.  Sprinkle pudding over milk and whip or
beat until thickened, about 1 minute.  Add pudding and whipped topping
to the cream cheese mixture and mix until smooth using a wooden spoon or
electric mixer.  In a food processor, process vanilla wafers until they
form a fine even crumb.  Or place wafers in a plastic bag and roll them,
using a rolling pin, until you have completely broken them up.  In the
buckets, place a layer of crushed vanilla wafers, then a layer of the
cream cheese-pudding mixture.  Keep layer until full and end with a
layer of crushed wafers.  Cover with plastic wrap. 

Refrigerate several hours.  Before serving, decorate with Beach Bears,
Gummy Worms, or Sharks if desired.  Use shovel to serve.  

From: (Lydia Visco) 

Source: The Friends of Don Orione Cook Book


3 lbs    flour
1/4 lb   sugar
1/4 lb   sugar**
3        eggs
1 glass  oil*
1 glass  white wine*

4 lbs   almonds
2 lbs   walnuts
3 lbs   raisins
4 lbs   prunes-cooled
1 lb    citron
4 lemon skins
2 cups  sugar

Brown almonds in oven.  Chop almonds, raisins, walnuts, prunes, citron
and grated lemons.  Keep these fruits and nuts each in a separate bowl.
Mix flour, sugar, eggs, oil and wine thoroughly.  Add some water to make
a stiff dough.  Roll very thin.  Use .25 lb.  dough for each
Sfogliatelli.  Roll out and dip your hand in oil, put on dough.  Now put
a layer of each fruit and nuts, sprinkle some sugar, nutmeg and
cinnamon, roll up and close ends.  Bake 375o F oven until light brown.

*I am guessing, but I wonder if a glass might equal a cup.

**I think this might be a typing error at press.

Sorry about the US measurements.

Obviously, this recipe must be for a large group of people...a wedding,
perhaps; alter amounts accordingly.

From: (Elaine Hacklaender)

Source: The Seven Chocolate Sins by Ruth Moorman and Lalla Williams.  

[per-fi-dy: n., deliberate breach of faith, treachery]

8           (1.5 oz.) chocolate bars              
1           large can chocolate syrup             
2 cups      sugar                  		
2 sticks    butter, softened               
5           medium eggs (or 4 large)              
2 1/2 cups  flour
1/4 tsp     soda
1 cup       buttermilk
1 cup       chopped nuts
2 tsp       vanilla
3 Tblsp     strong coffee

Melt candy in double boiler.  In separate bowl, cream butter and sugar. 
Add eggs one at a time and mix well.  Sift flour and soda together. 
Add, alternating with buttermilk, syrup and candy.  Beat well.  Add
nuts, vanilla and coffee.  Bake in greased tube pan 1 1/2 hours at 350. 

From: (David J. DeWolfe) 



Streusel Mix:
1/2 cup brown sugar - packed
2 T flour
2 t cinnamon
2 T melted butter

Cake Mix:
1/2 cup  soft margarine
2        eggs
1 cup    sugar
1 cup    sour cream
2 cup    flour
1/2 t    baking soda
1 t      baking powder

Mix streusel ingredients well and set aside.

Cream the soft margarine, and add the eggs and beat well.  Add sugar and
beat again, add sour cream.  beat all very well, and set aside. 

Sift together (or stir together gently) the flour, baking soda, and
baking powder. 

Add - flour mixture to marg/egg/sugar mixture. 

Stir - gently until well mixed. 

Add - 1 t vanilla and stir in gently. 

Put - in a buttered and floured pan first 1/2 of batter, then most (80 -
90%) of streusel mix, then rest of batter, then rest of streusel mix on
top (use a round pan with the tube/post whatever you call it in the

Preheat oven to 350, bake for 45 minutes. 

From: (Stephanie da Silva)


1 cup       sourdough starter
2 cups      all-purpose flour
1 1/2 tsp   baking soda
1 tsp       ground cinnamon
1/2 tsp     salt
1/2 cup     butter
1 1/4 cups  sugar
1 tsp       vanilla
2           eggs
3 squares   (3 ounces) unsweetened chocolate, melted and cooled
1 cup       milk
Cocoa Cream Cheese Filling
Sweet Chocolate Glaze

Bring sourdough starter to room temperature.  Grease and flour two 9 x 1
1/2-inch round cake pans; set aside.  Stir together the flour, baking
soda, cinnamon, and salt.  In a large bowl beat the butter with an
electric mixer on medium speed for 30 seconds.  Add sugar and vanilla;
beat till fluffy.  Add eggs, one at a time, beating 1 mintue after each
addition.  Beat in the melted chocolate. 

Combine the sourdough starter and milk.  Add dry ingredients and milk
mixture alternately to beaten mixture beating till well combined.  Turn
the batter into prepared pans.  Bake in a 350F oven about 30 minutes or
till done.  Cool 10 minutes on wire racks.  Remove from pans; cool
thoroughly on wire racks.  Fill with Cocoa Cream Cheese Filling and
glaze cake with Sweet Chocolate Glaze.  Drizzle a design atop with
reserved cream cheese icing and top with white chocolate leaves.  Makes
12 servings. 

Cocoa Cream Cheese Filling:
1 cup    sifted powdered (confectioner's, icing) sugar
1        3-ounce package cream cheese
1/4 tsp  vanilla
2 tblsp  unsweetened cocoa powder
1/2 cup  sifted powdered sugar

In a small mixer bowl beat together the 1 cup powdered sugar and cream
cheese till fluffy.  Beat in the vanilla.  If necessary, beat in enough
milk (about 2 teaspoons) to make of pouring consistency.  Reserve 1/4
cup of the mixture and set aside to decorate the top of the cake.  Stir
the cooa powder into the remaining mixture in the bowl.  Add the 1/3 cup
powdered sugar and beat till smooth.  Use the cocoa mixture to spread
between cake layers.  Makes 2/3 cup filling; 1/4 cup icing. 

Sweet Chocolate Glaze:
3/4 cup     sugar
2 tblsp     cornstarch
1 cup       water
2 squares   (2 ounces) German sweet chocolate, cut up
1 1/2 tsp   vanilla

In a small saucepan combine the sugar, cornstarch and dash salt.  Stir
in water and chocolate.  Cook; stir till chocolate is melted and mixture
is thickened.  Cook; stir 2 minutes more.  Remove from heat; stir in

Cover surface with clear plastic wrap or waxed paper.  Let stand 10 to
15 minutes or till slightly cooled and of spreading consistency.  Spread
glaze over top and sides of cake.  Chill cake till set.  Makes 1 1/2
cups glaze. 

From: (Stephanie da Silva)


7      eggs separated
500g   caster sugar (Thank God it's metric! :-))
250g   semolina
375g   raw cashews finely chopped
2 T    rose water
2 T    honey
0.5 t  finely grated lemon rind
0.5 t  ground mace/nutmeg
0.5 t  ground cardamom
0.5 t  almond essence (optional)

1.  Grease and line a 20cm square tin with two layers of grease-proof

2.  Beat the yolks and sugar until light and creamy. 

3.  Stir in the rest of the ingredients other than the egg whites. 

4.  Beat egg whites until they are firm peaks.  Mix this with the rest
and put it into the tin. 

5.  Bake at 150C for an hour.  The cake should be evenly golden brown on
top and feel firm to the touch.  If the top should get brown too
quickly, cover the top with greased paper or foil.  The center will
finish up moist - so don't use the skewer test. 

6.  Remove from the oven and leave it in the tin till quite cold.  (Do
not attempt to take the cake out.) Cut into pieces in the tin and take
out the pieces. 

From: (kyoung)

Source: Mrs. Witty's Home-Style Menu Cookbook by Helen Witty

(Serves 8)

Unsalted butter or oil and all-purpose flour for coating the pans
2           large eggs
3/4 cup     granulated sugar
1 1/2 tsp   finely
grated lemon zest (colored rind only, no pith)
1 1/4 cups  all-purpose flour
2 tsp       baking powder
1/2 tsp     salt
3 tblsp     melted unsalted butter, cooled slightly
3/4 cup     milk
1 tsp       vanilla extract

3/4 cup    granulated sugar
1/3 cup    all-purpose flour
1/2 tsp    salt
2          large eggs
2 cups     light cream, or half cream and half milk
1 1/2 tsp  finely
grated lemon zest (colored rind only, no pith)
1 tsp      vanilla extract

Sifted confectioner's sugar
Optional garnish: Strawberries or other fresh fruit

 Layers: Line the bottoms of two round 8-inch layer pans with aluminum
foil, trimmed to fit; butter or oil the foil and the sides of the pans,
dust with flour, knock out excess, and set aside.  (If preferred, four
pans may be used to bake the layers.)

Preheat the oven to 360 degrees, approximately halfway between the 350
degree F and 375 degree F markings.

Beat the eggs with a mixer at high speed until fluffy, then gradually
beat in the sugar; add the lemon zest; beat the mixture until thick and

Meanwhile, sift together the flour, baking powder, and salt.

Beat the melted butter into the eggs and sugar, then beat in the dry
ingredients and milk alternately at slow speed, starting and finishing
with dry ingredients.  Beat in the flavoring,

Spread the batter in the pans, bang each pan on the counter twice to
level the batter, and bake 15 to 18 minutes, until the cake shrinks
slightly from the sides and is light gold on top.  Cool the layers
briefly in the pans, then turn onto cake racks, remove the foil, and

Filling: Whisk together the sugar, flour and salt.

In a saucepan, whisk the eggs to mix well; whisk in the cream, then the
dry ingredients.  Add the lemon zest.

Cook the custard, stirring constantly, over medium heat until it
thickens; boil it for a minute or two, stirring.

Cool to lukewarm, whisking now and then; add the vanilla.

Assembling the cake: With a serrated knife, split each layer in two (if
you've made four layers, don't split them).  Place a layer on a serving
plate; spread one-third of the filling over it in a thick layer, keeping
the filling 1/2 inch from the edges; add the remaining layers and
filling, topping the cake with the best-looking top surface.  Press the
top lightly to encourage small swags of filling to emerge between the

Sift confectioner's sugar over the top.  To make a lacy pattern - a
classic prettification - first lay a paper doily on the cake, sprinkle
with sugar,,rdserving time.

From: (Al Duester)



2 pkg       yeast
1/2 cup     warm water
1 cup       milk
1/3 cup     butter
1/4 cup     sugar
1/2 tsp     salt
1 tsp       vanilla (more, more, more,......)
1           egg
3-1/2 cups  flour

1/2 cup  sugar
2 Tbsp   butter, softened
1/2 tsp  cinnamon
1/4 cup  sliced, blanched almonds
1 cup    raisins
1 cup    chopped citron (I use an 8 oz. wt. tub)

Brush with:
1 egg & 1 tsp water, beaten
top with 1/2 cup sliced almonds

Dissolve yeast in water.  Heat milk until bubbles form around edge (I
just nuke till hot enough to).  Pour over butter, sugar, & salt in large
bowl.  Stir to melt butter.  Cool.

Add yeast, vanilla, egg, and 2.5 cups flour.  Beat until smooth.  Add
rest of flour, and knead until smooth and blisters form (~5 minutes).

Place in lightly greased bowl, cover with towl.  Let rise until doubled,
40-50 minutes.  Turn out on board, knead 10 times till smooth.  Roll
into 20" x 12" rectangle.

Combine filling ingredients, mix well.  Grease a large cookie sheet.
Spread filling evenly over dough, leaving a 1" margin.  Roll up
legthwise, place seam down on cookie sheet, in shape of a horseshoe.

Let rise until double, about 1 hour.  Brush surface with egg mix,
sprinkle with almonds.  Bake at 375F 20 to 25 minutes or until golden .
Remove to wire rack, cover with towel, and cool.  Cook: Cut your slice
and save it, 'cause it won't last!

From: (Stephanie da Silva)


2 1/2 cups   (625 ml) sifted cake flour
1 2/3 cups   (400 ml) sugar
4 tsp        (20 ml) baking powder
1 tsp        (5 ml) salt
1/2 cup      (125 ml) butter
1 1/4 cup    (300 ml) milk
1 tsp        (5 ml) lemon extract
1/2 tsp      (2 ml) vanilla extract
5            egg yolks
4 cups       (1 liter) strawberries
2 cups       (1/2 liter) heavy cream, whipped with 1/4 cup (50 ml) sugar 
             and 1 tsp (5 ml) vanilla extract
3/4 cup      (175 ml) red current jelly

Sift together the cake flour, sugar, baking powder and salt into a
mixing bowl.  Add the butter and half the milk.  Beat with an electric
mixer at medium speed for two minutes, scraping the bowl occasionally. 
Add the remaining milk, the lemon extract, the vanilla extract and the
egg yolks.  Beat with the electric mixer for another two minutes. 

Pour the batter into two buttered layer-cake pans that have been lined
with parchment paper.  Bake in a preheated 350F oven (180 C) for 30
minutes, or until a cake tester inserted in the centers of the layers
comes out clean. 

While the cake is cooling, wash and hull the strawberries.  Chop enough
strawberries to make one cup (1/4 liter); reserve the remaining berries. 
Fold the chopped strawberries into one cup (1/4 liter) of the whipped
cream.  Place one cake layer, top side down, on a serving plate.  Spread
it with the strawberry-cream filling.  Top with the second cake layer,
top side up (I'd put the bottom side up myself, in order to make a flat

Slice the reserved strawberries lengthwise.  Arrange the sliced
straberries on top of the cake, starting at the outer edge and placing
the slices with their pointed ends toward the edge of the cake.  After
the first circle of berries is complete, continue placing the berries in
this manner until the top is covered.  Refrigerate the cake for 10

Melt the red currant jelly in a small saucepan over low heat, stirring
constantly.  Carefully spoon or brush the hot jelly over the
strawberries.  Spread some of the remaining whipped cream around the
sides of the cake. 

Spoon the rest of the whipped cream into a pastry bag fitted with a No. 
190 drop flower tube.  Pipe rosettes between the strawberry points
around the rim of the cake.  Then change to a No.  24 star tube and fill
in the spaces.  Finally, change to a No.  71 leaf tube, and pipe a
border around the bottom edge of the cake. 

If you do not wish to decorate the cake with decorating tips, spoon the
remaining cream in small puffs on the top of the cake between the
strawberries.  Refrigerate the cake until time to serve it. 

From: (Bob Soron)

Source: Strawberry Cookbook, Cynthia & Jerome Rubin, 1974. 


2.5 cups   cake flour           
1.5 cups   sugar                
2 tsp      baking powder        
1.5 tsp    vanilla
1 tsp      salt
1.25 cups  whipping cream
4          eggs

Preheat oven to 350.  Grease two 9-by-1.5-inch layer cake pans; dust
lightly with flour; tap out any excess.  Measure flour, sugar, baking
powder, and salt into a sifter; reserve.  Beat cream in a medium-size
bowl until stiff; reserve.  Beat eggs in a small bowl until very thick
and light; beat in vanilla; fold in reserved whipped cream. 

Sift dry ingredients over cream mixture; gently fold in until batter is
smooth.  Pour batter into prepared pans.  Bake at 350 for 30 minutes or
until center springs back when lightly pressed with fingertip.  Cool
layers in pans on wire racks for 10 minutes; loosen edges with a knife,
turn out onto wire racks, and cool completely.  Put layers together with
strawberry butter-cream frosting; then frost top and side with
remainder.  Garnish with strawberries. 

Strawberry Butter-Cream Frosting:
1 pint   strawberries         
0.5 cup  butter
1 lb     confectioners' sugar

Mash enough strawberries to measure 0.5 cup.  Beat butter in a medium
bowl until soft.  Beat in mashed strawberries.  Add confectioners' sugar
slowly, beating until smooth. 

From: (Jeffrey V. Butera)


1          Angel Food Cake (cook your own, or buy one cooked, it doesn't matter)
1          4oz Strawberry Jell-O
1 cup      boiling water
8 to 16 oz strawberries (fresh/frozen, how much on how big a
           strawberry fanatic you are.  I use close to a pound :)
2 pkgs     Dream Whip topping OR 1 contianer Cool-Whip

Take cake (already cooked and cooled, and removed upside down from pan
on a dish) and with a long bread knife, slice roughly 1/2" off the top
of the cake.  (When done, you'll have a donut, the diameter of the cake
and 1/2" thick.) Put aside on another plate.  Carefully hollow out the
cake (just pull out the Angel Food with you hands, it gets sticky).

BE CAREFUL to leave at least 1/2" to 1" thick "walls" on the outside,
inside and bottom of the cake.  If you make any "holes" in the bottom
take piece of cake and plug the hole up.  Put the pieces you pulled out
aside, we'll need those later.  Once you finish removing the innards of
the cake, it should resemble a small tube pan :)

Pour jell-o into a heat-proof bowl and add 1 cup boiling water.  Take
strawberries, (washed if fresh, thawed if frozen) and add to jell-o
mixture.  If desired, you can slice strawberries.  Mix well and set in
fridge.  You want this to thicken, but NOT set.

If using Dream Whip, prepare two packages per directions.  If using
Cool-Whip, read on.  Once jell-o mixture has thicken somewhat, mix 2/3
of Dream/Cool Whip into jell-o.  With spoon, put a layer of jell-o
mixture into bottom of cake, then a layer of torn-up cake, and repeat
until cake is full.  (Any leftover jell-o, strawberries or cake, eat it
up :) Place "donut" back on top of cake and frost cake with remaining
Dream/Cool Whip.

Cool in fridge for a few hours to let jello set.

From: (Marilyn J Miller) 


1 pkg        (8 oz.) Cream cheese, softened
1 1/3 cups   milk
1 pkg        (4 serving size) vanilla sugarfree pudding
Fresh fruit  (I like to use either strawberries or blueberries)
1            prepared graham cracker pie shell 

Beat cream cheese until smooth.  Slowly add milk, beating until
creamy.  Add pudding mix; beat until smooth and thickened.  Pour
half of this mixture into the prepared pie shell.  Spread a layer
of fresh fruit on top of this (if you use strawberries, chop them
into small pieces).  Then spread remaining mixture on top of fruit.
Top with whole fresh fruit.  Refrigerate.  Enjoy!

From: (Stephanie da Silva)



1 box     (8 1/2 ounces) chocolate wafer cookies
1/4 cups  sugar
1 tsp     ground cinnamon
pinch     of salt
6 tblsp   unsalted butter, melted

3 large pkg  (8 ounces each) cream cheese, softened
2/3 cup      sugar
1/2 tsp      salt
3            eggs
3 cups       sour cream
1 tblsp      fresh lemon juice
1 1/2 tblsp  bourbon or dark rum
1 tsp        vanilla extract
2 tblsp      unsalted butter, melted

In a food processor or blender, grind the cookies into moderately fine-
textured crumbs.  Add the sugar, cinnamon and salt and process briefly
to blend.  Transfer to a bowl, pour the butter over the crumbs and toss
with a fork to moisten evenly.  Gently press the crumbs evenly over the
bottom and sides of a 9 inch springform pan. 

Preheat the oven to 350F.  In a food processor, combine the cream
cheese, sugar, salt and eggs; blend until smooth, scraping down the
sides of the container as necessary.  Add the sour cream (see note),
lemon juice, bourbon, vanilla and butter and blend. 

Pour the filling into the cookie-crumb shell and bake in the middle of
the oven for 45 minutes.  Turn off the oven, prop the oven door open
slightly and allow the cake to rest in the oven for 1 hour.  Cool on a
rack and refrigerate for at least 8 hours. 

If the container of the food processor is not large enough, add only 1
cup of sour cream.  Pour about half the mixture into a mixing bowl; add
the remaining 2 cups of sour cream to the processor and blend.  Combine
both batches in the mixing bowl and stir to blend. 

This recipe recommends making it the day before to let the flavours meld.

From: (Darin Wilkins)


Ingredients + Instructions:

Sift together:
2 C         sifted all-purpose flour
2 tsp       baking powder
1 1/2 tsp   baking soda
1 tsp       salt
2 tsp       cinnamon

In large mixing bowl, beat thoroughly with electric mixer:
1 1/2 C   salad oil
2 C       sugar

Add, 1 at a time, beating well after each addition:
4        eggs.

Sift flour mixture into egg mixture.  Beat thoroughly.

Stir in:
2 C grated carrots
1 small can crushed pineapple
1 1/2 C chopped walnuts or pecans
1 tsp vanilla extract.

Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans. 

Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick
test.  Let cool in pan 5 minutes.  Turn onto cake rack to finish

From: (Warren Burstein)

Source: Maida Heatter's "Book of Great Desserts" (Truffles Torte)
        Strawberry Puree by Rose Levy Berenbaum  from "The Cake Bible"

(serves 10)

13 oz       semisweet chocolate
2 oz        unsweet chocolate
3 T         flour
7 oz        (2 c) pecans, finely ground
2.5 sticks  butter
3/4 c       sugar
7           egg yolks
5           egg whites
pinch       salt
2 T         butter, room temp
1 T + 1 t   rum or cognac

Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs.  Melt, cool
slightly 4 oz semisweet chocolate and 2 oz unsweet chocolate. 

Mix 3 T flour and 7 oz (2 c) pecans, finely ground. 

Cream 1.5 sticks butter.  Add, beat mod-high for 1-2' 3/4 c sugar.  Add
one at a time, beating well 5 egg yolks.  Add chocolate on low, then
nuts, gradually. 

Beat to stiff but not dry 5 whites and a pinch of salt.  Stir a bit into
chocolate, then fold in rest in 3 or 4 batches.  Level into pan by
rotating rapidly. 

Bake 1 hr at 350.  Cool 15', remove from pan and cool.

Melt 3 oz semisweet chocolate.  Whisk in 2 T butter (room temp), then 1
yolk and 1 t rum or cognac. 

Drop in ten mounds on wax paper. Stand 30-60' until firm enough to handle.
Coat hands with cocoa, roll into uneven ball, roll in

Melt 6 oz semisweet chocolate and cream 1 stick butter.  Beat in
chocolate and 1 egg yolk and 1 T rum or cognac.  Beat briefly at high
until a bit ligher in color. 

Frost cake, arrange truffles on top.

(Yield: 1-1/3 c)

20 oz  frozen strawberries
2 t    lemon juice
1/4 c  sugar

Thaw in a colander over a deep bowl 20 oz frozen strawberries (I froze
fresh ones that morning) Press to squeeze out juice.  Should take
several hours, and you should get about 1.25 c juice). 

Place in 4 c heatproof container, microwave to reduce to 1/4 c.  Can do
it in a saucepan over fire, but microwave is better). 

Puree strawberries.  Add reduced juice and 2 t lemon juice and 1/4 c

Serve Truffles Torte (aka meatball) with Strawberry Puree ('tomato sauce')



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