Foods Recipes

1 pk Chocolate cakemix (18 1/2oz)

1 pk Instant chocolate pudding

4 Eggs

1 c Dark rum

3/4 c Water plus 1 teaspoon

1/2 c Vegetable oil

1 pk Chocolate chips

1 Jar Raspberry prserves 10 o

2 tb Shortening

1 oz Vanilla baking bar

My Grandmother's recipe calls for greasing a 10 in tube pan. I use a 12-cup bundt pan with excellent results. 1.Combine cake mix, pudding mix,

eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl. Beat at low speed until ingrediants are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips. Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from pan, finish cooling on a wire rack. 2.In a small saucepan, heat preserves and remaining 1/2 c rum to make glaze. Strain through sieve to remove seeds. Place cake on serving plate. Prick the surface of the cake with a fork, or a tooth pick. (I use this time to vent frustations) Brush the raspberry glaze evenly over the cake. Use all the glaze. It does take a few minutes to do this. Just make sure its evenly applied. 3.In a bowl, combine remaining 1 c of chocolate chips and shortening. Microwave on high 1 minute. (I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I'm less likely to burn the chocolate.) Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes. 4.In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of

water. Microwave on high 30 seconds (or until melted). Drizzle vanilla icing over the chocolate icing. Grandma always served this tasty morsel with very strong coffee.

2 c Unsifted self-rising flour

1/4 c Sugar

2 1/3 c Heavy cream

2 pt Strawberries, hulled

1 c Blueberries

------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 601 calories x 7 g protein x 69 g carbohydrate x 35 g fat x 125 mg cholesterol x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar;

add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or

fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add

blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream

with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped

cream. Replace tops. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

------------------------------------CAKE------------------------------------ 1 c Heavy cream

10 1/2 oz Semi-sweet chocolate

- chopped in small pieces 2 oz Unsweetened chocolate

- chopped in small pieces 5 Eggs

1/3 c Sugar

1 ts Vanilla extract

----------------------------------FROSTING---------------------------------- 4 oz Semi-sweet chocolate

5 tb Butter; softened

2 tb Bourbon

2 Eggs; separated

1 1/2 tb Sugar

-----------------------------------SAUCE----------------------------------- 5 oz White chocolate

- chopped in small pieces 1 c Heavy cream

Serves: 8-12 Preheat oven to 350 F. TO PREPARE CAKE: cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. Butter the pan, fit in the paper, and then butter it. Coat the pan with flour, tapping out the excess. Bring the cream to a boil in a heavy 3-quart saucepan. Remove it from the heat and stir in both chocolates. Cover the pan and let it stand for 5 minutes. Stir the mixture until it is smooth. Set aside, uncovered. Combine the eggs, sugar and vanilla in a large bowl. Set the bowl over simmering water and whisk the mixture constantly until it is hot, about 2 minutes. Remove the bowl from the heat and beat with an electric mixer on moderate, then high speed until the mixture has tripled in volume, cooled, and it is as thick as a soft meringue, about 8 minutes. With a whisk, stir one-third of the egg mixture into the chocolate. Gently fold in the remainder with a rubber spatula, blending until only a few chocolate streaks remain. Pour the batter into the cake pan and smooth the top. Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides. Bake in the center of the oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 30 minutes in the water, then remove it and place on a rack to cool completely. When it is completely cooled, run a knife around the edge of the pan and invert onto a serving dish. Gently remove the paper. TO PREPARE THE FROSTING: combine the chocolate and butter in the upper part of a large double boiler. Set over simmering water and stir occasionally until they are melted. Remove the pan from the heat and let the mixture cool for 10 minutes. Add the bourbon and stir; whisk in the egg yolks, one at a time. Beat the egg whites to form soft peaks. Gradually add the sugar, beating until stiff peaks form, about 2 minutes. Fold one-quarter of the mixture into the chocolate and blend well. Fold in the remaining whites with a rubber spatula, blending until the whites are barely incorporated. Chill for at least 2 hours. TO PREPARE THE SAUCE: place the white chocolate in the top part of a double boiler over simmering water. Stir until it is melted. Add the cream and stir for a minute. Cool to room temperature. (The sauce can be chilled, then warmed slightly to blend it, then cooled to room temperature for serving.) TO ASSEMBLE THE CAKE: scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. Pipe the mixture over the top of the cake. You can chill the cake for as long as 2 days. TO SERVE THE CAKE: let it reach room temperature, which will take about 3 hours. Stir the sauce, then pour a small pool onto each serving plate. Place a slice of cake on the sauce.

1 1/2 c Sugar

1 c Margarine or butter

1 ts Vanilla extract

2 Large eggs

2 1/2 c A/p flour

1/2 c Sour cream

1/4 c Unsweetened cocoa

1 ts Baking soda

1/2 ts Salt

2 c Zucchini,shredded

1 c Chocolate chips

-semi-sweet 1 c Walnuts,chopped

Preheat oven to 350 F.Grease and flour 9"x13" pan. In large bowl, with mixer at low speed, beat sugar, margarine or butter, vanilla, and eggs until blended. Increase speed to high, beat until light and fluffy, about 5 mins. Reduce speed to low; add flour, sour cream, cocoa, baking soda and salt; beat until blended, constantly scraping bowl. Increase speed to medium;beat 1 minute, occasionally scraping bowl. With spatula,fold in zucchini, chocolate pieces and nuts. Batter will be thick. Spread batter evenly in pan. Bake 40-45 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack. To serve, sprinkle with confectioners sugar.

1 2/3 c All-purpose flour

1 c Packed light brown sugar

1/4 c Hershey's cocoa

1 ts Baking soda

1/4 ts Salt

1 c Water

1/3 c Vegetable oil

1 ts Vinegar

3/4 ts Vanilla extract

1/2 c Hershey's Semi-Sweet

-chocolate chips DOUBLE CHOCOLATE SNACK CAKE Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Makes 6 to 8 servings. VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into

pan.