MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Butterfinger Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  2 1/4 c  Cake flour
      1 ts Baking powder
    1/2 ts Salt
   1/16 c  (1 stick) unsalted butter,
           Room temperature
  1 1/2 c  Sugar
      3 lg Eggs
      1 tb Dark rum
      1 ts Vanilla extract
    3/4 c  Sour cream
      1 ts Baking soda
      2 c  Mashed ripe bananas (about
           5)
  1 1/2 c  Chopped Butterfinger bars
           (about 6 oz.)

MMMMM---------------------------GLAZE--------------------------------
    2/3 c  Whipping cream
      7 tb Unsalted butter, cut into
           Large pieces
      1 tb Light corn syrup
     14 oz Semisweet chocolate, chopped
      2 ts Dark rum
      1 ts Vanilla extract
  1 3/4 c  Chopped Butterfinger bars
           (about 7-1/2 oz)
 
  FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
  Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides.  Line
  bottoms with waxed paper rounds.  Butter and flour paper.
  
  Sift flour, baking powder and salt into medium bowl.  Using electric
  mixer, beat butter in large bowl until fluffy.  Gradually add sugar
  and beat 2 minutes.  Add eggs 1 at a time, beating well after each
  addition. Beat in dark rum and vanilla extract.  Combine sour cream
  and baking soda in medium bowl.  Add mashed bananas to sour cream
  mixture and stir until well blended.  Add dry ingredients to butter
  mixture alternately with banana mixture, beginning and ending with
  dry ingredients.  Stir in chopped Butterfinger bars.
  
  Divide batter between prepared pans.  Bake until center of cake feels
  firm and tester inserted into center comes out clean, about 30
  minutes.  Cool in pans on rack 10 minutes.  Run small knife around
  sides of cakes to loosen. Turn out cakes onto racks and cook.  Peel
  off waxed paper.  (Can be prepared 1 day ahead.  Wrap cakes tightly
  and store at room temperature.)
  
  FOR GLAZE: Combine cream, butter and corn syrup in heavy medium
  saucepan. Bring to simmer over medium heat, stirring unti butter
  melts.  Remove from heat; add chocolate and stir until melted and
  smooth.  Stir in rum and vanilla.  Pour glaze into small bowl.  Cover
  and refrigerate just until cool and thick, stirring occasionally,
  about 40 minutes.
  
  Transfer 1 cake layer to platter.  Slide waxed paper strips under
  edges of cake.  Stir glaze until smooth.  Spread 1 cup glaze evenly
  over top of cake layer.  Top with second cake layer.  Spread
  remaining glaze over top and sides of cake.  Cover top and sides of
  cake with chopped Butterfinger bars. Remove paper strips.  (Can be
  made 2 days ahead.  Cover cake and store at room temperature.)
  
  SOURCE: BON APPETIT, June '93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Chocolate Pudding Cake
 Categories: Cakes, Chocolate, Low-cal
      Yield: 6 servings
 
    3/4 c  Cake flour
    1/3 c  Nonfat dry milk powder
      1    Env. (4 svgs) low cal
           -chocolate pudding mix
      1 ts Baking powder
      4    Eggs, separated
      1 tb Lemon juice
      2 tb Sugar
    1/2 c  Evap skim milk
    1/2 ts Vanilla
      1 ds Salt
    1/2 c  Thawed cool whip (or use my
           -mock cool whip recipe)
      2 md Bananas
 
  From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING
  echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt.
  calories, per serving. Designed for Week 4 or later.
  
  1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray
  sides with Pam.
  
  2. Onto wax paper, sift together flour, dry milk, pudding mix, and
  baking powder; set aside.
  
  3. In large mixing bowl, combine egg yolks and sugar; using electric
  mixer, beat 2 minutes. Alternating ingredients, gradually beat in
  pudding mixture and milk; add vanilla. Beat a med-high til mixture is
  combined.
  
  4. In separate bowl, using clean beaters, beat egg whites with salt
  til stiff peaks form. Gently stir 1/4 of beaten egg whites into
  batter; carefully fold in remaining egg whites.
  
  5. Pour batter in baking pan. Bake 25-30 minutes til cake tester
  comes out clean.
  
  6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
  
  7. Remove wax paper from cooled cake; transfer cake to serving
  platter and spread top with Cool Whip. Peel and slice bananas;
  transfer slices to small bowl, add lemon juice, and toss gently.
  Decoratively arrange banana slices over whipped topping. To serve,
  cut cake into 8 equal pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bavarian Spice Chocolate Cake
 Categories: Cakes, Chocolate, Spicy
      Yield: 16 servings
 
      1 pk Pillsbury Plus Devil's Food
           -Cake Mix
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Cold mashed potatoes
    1/2 c  Butter, softened
    1/2 c  Water
      3    Eggs
           Glaze:
    1/2 c  Semi-sweet chocolate chips
      1 tb Butter
      2 tb Milk
    1/2 c  Powdered sugar
 
  Info:  posted by Perry Lowell, GOURMET, June 1993 unknown origin,
  perhaps Pillsbury
  
  Cake:
  
  Heat oven to 350 degrees (F).  Grease and flour a 12-cup fluted tube
  pan.
  
  In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter,
  water, and eggs until moistened. Beat 2 minutes at highest speed.
  
  Pour into prepared pan.  Bake at 350 degrees (F) for 40-50 minutes.
  Cool upright in pan 25 minutes;  invert onto serving plate.  Cool
  completely.
  
  In small saucepan, blend chocolate chips, 1 Tablespoon butter and
  milk over low heat until chocolate melts, stirring constantly. Remove
  from heat; stir in powdered sugar until smooth. (If needed, add a few
  more drops of milk for desired consistency.) Spoon over top of cake,
  allowing some to run down the sides.
  
  Garnish as desired.
  
  Makes 16 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Ever Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  2 1/2 c  Sugar
      1 c  Shortening or 2 sticks oleo
      2    Eggs
  2 1/2 c  Flour (packed)
    1/2 c  Cocoa
    1/2 ts Salt
      1 c  Buttermilk
      1 c  Boiling water
      2    Scant tsp. soda
 
  Cream sugar and shortening and add eggs, one at a time. Sift flour
  three times with cocoa and salt. Add alternatley with buttermilk. Add
  soda and water and add to above ingredients. Grease and flour 9 x 13
  x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness.
  Cool and ice with your favorite icing. (Subliminal message: Your
  favorite icing is CHOCOLATE...)
  
  Recipe by: Anne Alford Found in: Talk About Good Shared by: Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black & White Cheesecake
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
    1/2 c  Marshmallow creme OR
    3/4 c  Milk; heated to boiling
      1 c  Mini-marshmallows
     16 oz Cream Cheese, softened
      9 oz Prepared Graham cracker
           -crust
    3/4 c  Sugar
    1/4 c  Unsweetened cocoa powder
      1 pk Unflavored gelatin
      1 ts Vanilla (opt)
    1/4 c  Milk; cold
 
  Spread marshmallow creme or scatter marshmallows over bottom of
  prepared crust; set aside.
  
  In blender, sprinkle unflavored gelatin over cold milk; let stand 2
  minutes. Add hot milk; process at low speed until gelatin is
  completely dissolved, about 2 minutes.  Add cream cheese, sugar,
  cocoa powder and vanila; process at high speed until blended.
  
  Gently pour into prepared crust and chill until firm, about 2 hours.
  
  Source: Readers Digest, April 1993 Typed by .\\ichele
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Magic Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
  1 3/4 c  Flour, Unbleached, Sifted
      2 c  Sugar
    3/4 c  Cocoa, Baking
      2 ts Baking Soda
      1 ts Baking Powder
      1 ts Salt
      2    Eggs, Large
    1/2 c  Vegetable Oil
      1 c  Coffee, Black, Strong
      1 c  Buttermilk
      1 ts Vanilla Extract

MMMMM------------------HUNDRED DOLLAR FROSTING-----------------------
    1/4 c  Butter Or Regular Margarine
      3 oz Semisweet Chocolate
      1    Egg, Large
      2 c  Confectioners' Sugar
      1 tb Vanilla
      1 tb Lemon Juice
      1 c  Walnuts, Chopped
 
  Sift together flour, sugar, cocoa, baking soda, baking powder, and
  salt in a mixing bowl.  Add eggs, oil, coffee, buttermilk and
  vanilla.  Beat with an electric mixer set at medium speed for 3
  minutes.  Pour batter into greased 13 x 9 x 2-inch baking pan.  Bake
  in preheated 350F oven for 40 minutes or until the cake tests done.
  Cool in pan on rack. Frost with the rich and creamy Hundred Dollar
  Frosting.  Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter
  and semisweet choclolate in a double boiler top. Place over hot
  water, stirring until melted. Remove and cool well. Add egg and stir
  vigorously. Stir in confectioners' sugar, vanilla and lemon juice.
  Beat until smooth.  Stir in walnuts and frost cake with icing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Velvet
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      2 c  Almonds - slivered, slightly
           -toasted
     12 oz Chocolate chips
      1    Devil's food cake mix
      1 pk Chocolate pudding - instant,
           -3-1/2 oz. package
      4    Eggs
      1 c  Sour cream
    1/2 c  Water
    1/4 c  Oil
      1 ts Vanilla
      1 ts Almond extract
    1/4 ts Cinnamon
 
  Calories     per serving:             Number of Servings:   0 Fat
  grams per serving:              Approx. Cook Time: Cholesterol per
  serving: Marks:
  
  *DIRECTIONS*
  
  Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set
  aside rest of almonds and chocolate chips.  Place remaining
  ingredients in mixer bowl.  Beat 4 minutes.  Fold in chips and
  almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes.
  Cool 15 minutes and remove from pan. Serve with topping of whipped
  cream if desired.
  
  Note from me:  A nice touch would be to puncture finished cake with
  long-tined fork.  Dribble over cake about 1/4 cup Kahlua.  Then serve
  with sweetened whipped cream flavored with almond or vanilla extract.
  
  From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Buttermilk Chocolate Hazelnut Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      1 c  Buttermilk
    1/3 c  Safflower Oil
      2    Egg Whites
      1 ts Vanilla Extract
      1 c  Light Brown Sugar
      1 c  Whole Wheat Pastry Flour
    1/2 c  Cocoa Powder
      1 ts Baking Soda
      1 ts Baking Powder
    1/4 ts Salt
    1/2 c  Finely Chopped Hazelnuts
 
  Preheat oven to 350F.  Combine first 5 ingredients in mixing bowl
  and beat together with electric mixer.  Combine remaining ingredients
  except the hazelnuts in another bowl.  Sprinkle into the wet mixture
  a bit at a time and beat in with the mixer until velvety smooth.
  Lightly oil 9 in. cake pan.  Sprinkle the bottom with flour.  Pour in
  half of the batter, then sprinkle it evenly with half of the
  hazelnuts.  Pour in the remaining batter and top with the remaining
  hazelnuts.  Bake for 25 to 30 min., or until tests clean. Cook, and
  cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carmel Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 139 servings
 
      1    Pkg chocolate cake mix
           (18 1/4 or 18 1/2oz)
      1    Can Eagle Brand condensed
           Milk (not evaporated!)
    1/2 c  Margarine or butter
      1 pk Carmels (14oz)
      1 c  Coarsely chopped pecans
 
  Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2
  cups batter into greased 13x9-inch baking pan; bake 15 minutes. in
  heavy saucepan, over low heat, melt caramels and margarine. Remove
  from heat; add condensed milk. Mix well. Spread carmel over cake;
  spread remaining cake batter over carmel. Top with nuts. Bake 30
  minutes or until cake springs back when lightly touched. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      2 c  Flour
    3/4 c  Sugar
    3/4 c  Vegetable oil
      2    Eggs
      2 ts Vanilla
  1 1/4 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
     21 oz Can cherry pie filling
      6 oz Chocolate chips
      1 c  Chopped nuts
 
  Confectioners sugar
  
  Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and
  salt. Mix well. Stir in pie filling, chocolate chips and nuts, if
  desired. Pour into greased and floured tube pan. Bake at 350 degrees
  for 1 to 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with
  confectioners sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chips Ahoy Ice Cream Cake
 Categories: Cakes, Chocolate, Ice cream
      Yield: 12 servings
 
     32    Chips Ahoy chocolate chip
           -cookies
    1/4 c  Margarine, melted
      1 c  Chocolate fudge topping
      2 qt Ice cream, any combination
           -of flavors
 
  prepared whipped topping for garnish strawberries or maraschino
  cherries, for garnish
  
  Finely roll 20 cookies. Combine cookie crumbs and margarine. Press
  onto bottom of 9-inch springform pan or pie plate; stand remaining
  cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping
  over prepared crust. Freeze about 15 minutes.
  
  Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over
  fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into
  balls; arrange over ice cream layer. Freeze until firm, about 4 hours
  overnight. To serve, garnish with whipped topping, remaining fudge
  topping, strawberries or maraschino cherries. Serve immediately.
  Makes 12 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Choco Date Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      8 oz Pitted Dates
  1 1/4 c  Water
  1 1/4 c  Unbleached All-Purpose
           -Flour; Sifted
  1 1/4 ts Baking Soda
    1/2 ts Salt
    3/4 c  Butter Or Regular Margarine
      1 c  Sugar
      2 lg Eggs
      1 ts Vanilla
    1/2 c  Quick Cooking Oats (Not
           -Instant)
      6 oz Semi-Sweet Chocolate Chips;
           -1 Pk
           Sweetened Whipped Cream
 
  Yield: 16 Servings
  
  Combine the dates and water in a saucepan, and bring to a boil, then
  reduce the heat and simmer, covered, for 10 minutes.  Remove from the
  heat and cool completely.
  
  Sift the flour, baking soda and salt together, blending well, then set
  aside.
  
  Cream the butter and sugar together in a medium mixing bowl, until
  light and fluffy, using an electric mixer set on medium speed.  Add
  the eggs, one at a time, beating well after each addition.  Beat in
  the vanilla.
  
  Stir the flour mixture into the creamed mixture, blending well. Stir
  in the date mixture, oats, and chocolate chips, mixing until well
  blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan.
  
  Bake in a preheated 350 Degree F oven for 35 minutes or until a cake
  tester or wooden pick inserted in the center of the cake comes out
  clean. Cool in the pan on a wire rack.  Serve the cake topped with
  sweetened whipped cream.
  
  From Rich Harper
  
  Taken from Farm Journal's Complete Home Baking Book By Elise W.
  Manning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Cheesecake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  1 1/2 c  Chocolate Wafer Crumbs
    1/3 c  Heavy Cream
      1 c  Blanched Almonds
    1/2 c  Amaretto
      2 ts Vanilla
    1/3 c  Sugar
      4    Eggs
      6 tb Butter, Softened
      2 c  Sour Cream
     24 oz Cream Cheese, Softened
      1 tb Sugar
      1 c  Sugar
      1 c  Blanched Almonds
 
  * Blanched almonds should be lightly toasted and chopped.
  ~---------------------------------------------------------------------
  ~-- Preheat oven to 375F.  Combine crumbs, almonds, sugar and
  butter.  Pat mixture on bottom and sides of a 10 inch springform pan.
  Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t
  vanilla.  Beat in eggs, 1 at a time, beating well after each
  addition.  Beat mixture until light.  Pour into crust lined pan.
  Bake in middle of oven for 1-1/2 hours or until top of cake cracks
  and knife inserted in middle comes out clean. Let stand on rack 5
  minutes.  Combine sour cream, 1 t vanilla, and sugar. Mix well and
  spread evenly over cake.  Bake for 5 more minutes. Place on rack and
  let cool completely.  Cover lightly with wax paper and let chill
  overnight.  When ready to serve, remove sides from pan and garnish
  with toasted almonds around outer edge and on top of cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Layer Cake
 Categories: Chocolate, Cakes
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Mint-Chocolate Chips
  1 1/4 c  Water, Divided
  2 1/4 c  Flour, Unbleached
      1 ts Salt
      1 ts Baking Soda
    1/2 ts Baking Powder
  1 1/2 c  Brown Sugar, Firmly Packed
    1/2 c  Butter, Softened
      3 lg Eggs

MMMMM------------------CHOCOLATE MINT FROSTING-----------------------
    1/2 c  Mint-Chocolate Chips
    1/4 c  Butter
      1 ts Vanilla Extract
    1/4 ts Salt
      3 c  Confectioners' Sugar
      6 tb Milk

MMMMM-------------------------GARNISHES------------------------------
           Chocolate Leaves
           Chocolate Curls
           Chocolate Gratings
 
  CAKE: Preheat oven to 375F.  In a small saucepan, combine
  mint-chocolate chips and 1/4 cup of water.  Cook over medium heat,
  stirring constantly, until chips are melted and mixture is smooth.
  Cool 10 minutes.  In medium bowl, combine flour, salt, baking soda,
  and baking powder; set aside.  In a large bowl, combine brown sugar
  and butter; beat until creamy.  Add eggs, 1 at a time, beating well
  after each addition.  Blend in chocolate mixture. Gradually beat in
  flour mixture alterantely with remaining 1 cup of water. Pour into 2
  greased and floured 9-inch round baking pans.  Bake at 375F for 25
  to 30 minutes, or until cakes test done.  Cool completely on wire
  racks.  Fill nd frost with Chocolate Mint Frosting.  Garnish as
  desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling)
  water, the mint-chocolate chips and butter.  Stir until chips are
  melted and mixture is smooth.  Stir in vanilla extract and salt.
  Transfer to a large bowl. Gradually beat in the confectioners' sugar
  alternately with milk; beat until smooth.  (if necessary add more
  milk until desired consistency is reached.) GARNISHES: Use chocolate
  curls and grated chocolate on top of the cake.  Form a ring of grated
  chocolate pieces around the outside edge and use the curls in the
  center.  To make chocolate leaves, select several small leaves, wash
  and dry them and paint one side of them with melted chocolate.  Chill
  until firm and peel the leaf off the chilled chocolate. Use as
  garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sauerkraut Cake
 Categories: Chocolate, Cakes
      Yield: 16 servings
 
  2 1/4 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
      1 ts Baking Powder
      1 ts Baking Soda
    1/4 ts Salt
    2/3 c  Butter Or Regular Margarine
  1 1/2 c  Sugar
      3 lg Eggs
      1 ts Vanilla
      1 c  Water
    2/3 c  Sauerkaraut *

MMMMM-----------------CREAMY CHOCOLATE FROSTING----------------------
      1 oz Semi-Sweet Chocolate
      3 oz Cream Cheese, Softened
      1 tb Milk
      1 c  Confectioners' Sugar
    1/8 ts Salt
    1/2 ts Vanilla Extract
 
  * Sauerkraut should be rinsed and drained thoroughly and then chopped
  coarsely.
  ~---------------------------------------------------------------------
  ~-- Sift together the flour, cocoa, baking powder, baking soda and
  salt; set aside.  Cream together the butter and sugar in a bowl until
  light and fluffy, using an electric mixer set at medium speed.  Add
  eggs, one at a time, beating well after each addition.  Beat in
  vanilla.  Add dry ingredients alternately with water to creamed
  mixture, beating well after each addition.  Stir in sauerkraut.
  Spread batter in greased 13 x 9 x 2-inch bakeing pan.  Bake in a
  preheated 350F oven for 35 minutes or until cake tests done.  Cool
  in pan on rack.  Frost with Creamy Chocolate Frosting.  Cut into
  squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup
  in hot water.  Cool slightly.  Combine chocolate, cream cheese, milk,
  confectioners' sugar, salt, and vanilla in a bowl.  Beat with an
  electric mixer at high speed until smooth and creamy. NOTE: This is
  one of those dishes that sound absolutely horrible, but tastes great.
  It is also one of those recipes that is a classic but you can never
  find in most cookbooks.  I have fooled my kids with this as well as
  seen it done on TV. Everyone thinks that the sauerkraut is coconut.
  So be sure to rinse and drain the sauerkraut several times when you
  make this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Vinegar Cake
 Categories: Cakes, Chocolate
      Yield: 9 servings
 
  1 1/2 c  Flour, Unbleached, Sifted
      1 c  Sugar
      3 tb Cocoa, Baking
      1 ts Baking Soda
    1/2 ts Salt
      1 ts Vanilla Extract
      1 tb Vinegar
      5 tb Butter Or Regular Margarine
      1 c  Water

MMMMM------------------MOCHA CHOCOLATE FROSTING-----------------------
  1 3/4 c  Confectioners' Sugar
      3 tb Cocoa, Baking
      3 tb Butter Or Regular Margarine
      3 tb Coffee, Brewed, Hot
    1/2 ts Vanilla Extract
 
  Sift the flour, sugar, cocoa, baking soda, and salt together into a
  mixing bowl.  Make 3 wells in the dry ingredients.  Pour vanilla into
  1 well; vinegar into 1 well and melted butter into the third.  Pour
  water over all. Beat with a wooden spoon until well blended.  Pour
  batter into a greased 9-inch square baking pan.  Bake in a preheated
  350F oven for 25 minutes or until cake tests done.  Cool in pan on
  rack.  Frost with Mocha Chocolate Frosting.  Cut into squares.  MOCHA
  CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened
  butter, coffee, and vanilla in a mixing bowl.  Beat, with an electric
  mixer set at medium speed, until smooth. NOTE; This recipe came from
  a very old church cookbook that the woman found and is typical of
  many of the recipes of the 1800's.  The vinegar was used to keep the
  cake from spoiling.  Try this and I think that you will like it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Coffee Cream Roll
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      2 tb Unsalted butter
      5 lg Eggs, separated
    1/2 c  All-purpose flour
    3/4 c  Granulated sugar
    1/3 c  Plus 2 tb unsweetened cocoa
      1 ts Vanilla extract
    1/2 ts Salt
    1/2 ts Baking powder
           Coffee Cream Filling
  1 1/2 c  Milk
    1/4 ts Salt
      1 tb Cold water
      3    Egg yolks
      1 ts Unflavored gelatin
      2 tb Instant coffee powder
    1/2 c  Granulated sugar
      1 ts Vanilla extract
    1/4 c  All-purpose flour
      1 c  Heavy cream
 
  Rich and delectable, this showy dessert makes an elegant finale to any
  dinner. The coffee and cream flavors are the perfect complement to the
  chocolate sponge roll.
  
  1. Position a rack in the center of the oven and preheat to 400
  degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with
  waxed paper and grease and lightly flour the paper.
  
  2. Prepare the chocolate roll. Melt the butter in a small pan and let
  it cool slightly. In a medium-sized bowl stir together the flour, 1/3
  cup of the cocoa, and the baking powder.
  
  3. In another medium-size bowl whisk together the 5 egg yolks, 1/4
  cup of the sugar, and the melted butter until light, about 1 minute.
  Whisk in the vanilla. With a spoon, stir in about half of the dry
  ingredients.
  
  4. In a large, deep bowl combine the egg whites and salt; with an
  electric mixer, beat until soft peaks just begin to form. Gradually
  beat in the remaining 1/2 cup sugar, beating just until stiff, glossy
  peaks form.
  
  5. Fold about one-fourth (or a large spoonful) of the egg whites into
  the egg yolk mixture to lighten. Turn this mixture into the bowl of
  egg whites and partially fold together. Sift the remaining dry
  ingredients over the top and quickly and gently but thoroughly fold
  together until no streaks remain. Quickly spread in the prepared pan
  and bake 10 to 12 minutes, just until the center top springs back
  when lightly touched.
  
  6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen
  towel. Invert the cake onto it and peel off the paper (if it has
  stuck or is stubborn, lightly brush the paper with water before
  peeling off). With a long, sharp knife or a serrated knife, trim away
  about 1/2 inch from each edge. Start along one long side, roll up,
  jelly roll fashion. Wrap in the towel and let cool to room
  temperature.
  
  7. While roll cools, prepare the coffee cream. In a medium-sized
  saucepan over low heat, scald the milk until tiny bubbles appear
  around the edges of the surface. Place 1 tablespoon cold water in a
  cup and sprinkle the gelatin over it. Let soften until needed.
  
  8. In a medium-sized bowl stir together the sugar, flour, and salt.
  Gradually whisk in the scalded milk. Place in a heavy medium-sized
  saucepan over moderately low heat and, stirring constantly, cook
  until the mixture thickens and comes to a simmer. Whisk in the egg
  yolks and continue cooking and stirring until the mixture comes to a
  boil. Remove from the heat and stir in the coffee powder and
  dissolved gelatin until smooth; stir in the vanilla. Turn into a
  shallow bowl, cover with plastic wrap or waxed paper placed directly
  on the surface, and cool just to room temperature.
  
  9. Assemble the roll. Using chilled bowl and beaters, whip the cream
  until stiff. Give the coffee cream filling a good stir and fold in
  about one-fourth of the whipped cream to lighten. Turn the lightened
  coffee filling into the whipped cream and fold together.
  
  10. Carefully unroll the chocolate cake onto a board. Spread all of
  the coffee cream over it, making it thicker along the side where you
  will begin to reroll and leaving about 1 inch uncoated along the
  other long side. Reroll the chocolate cake to enclose the filling.
  Leave it on the board, seam side down, cover, and chill until set, at
  least 4 hours or overnight. Trim the ends and cut into slices. Serve
  cold.
  
  From: Jim Fobel's Old-Fashioned Baking Book
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Zucchini Cake Recipe
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    1/2 c  Soft oleo
    1/2 c  Oil
  1 3/4 c  Sugar
  2 1/2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
      2 c  Grated zucchini
      2    Eggs
      1 ts Vanilla
    1/2 c  Sour milk
      4 tb Cocoa
    1/2 ts Cinnamon
    1/4 c  Chocolate chips
 
  Cream together the oleo, oil and sugar.  Add eggs, vanilla, and sour
  milk. Mix well.  Add dry ingredients after sifting them together.
  Beat well. Add zucchini last and mix evenly.  Put in a 13 x 9 pan.
  Sprinkle with chocolate chips.  Bake at 350 for 35 min. or until
  done. This is GREAT topped with cream cheese frosting.
  
  Cream Cheese Frosting
  
  1 pkg. (3 oz.) cream cheese--softened 4 Tbsp. butter--softened dash
  of salt 1 tsp. vanilla 2 1/2 c. sifted powdered sugar
  
  Cream together the cream cheese and butter.  Beat in vanilla and salt.
  Gradually add powdered sugar.  Blend well.  Frost cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Buttermilk Cake
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
      3 c  Flour
  1 1/4 c  Cocoa
  1 1/2 ts Baking Soda
  1 1/2 ts Baking Powder
  1 1/2 ts Ground Cinnamon
  2 1/4 c  Buttermilk
  1 1/2 c  Thick Sour Cream
  1 1/2 tb Instant Coffee Crystals
      2 c  Sweet Butter
  2 1/4 c  Sugar
  2 1/4 c  10x Powdered Sugar
      3    Eggs
  2 1/4 c  Heavy Cream
 
  THE CAKE: Preheat oven to 350F.  Grease 3 round, 9" cake pans. Line
  bottoms with greased wax paper. Sift together flour, 3/4 c cocoa,
  baking soda, baking powder and cinnamon. Mix in buttermilk and coffee
  (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2
  c butter with the sugar until light and fluffy. Add the eggs one at a
  time until thick. Beating on low speed, slowly mix in buttermilk
  mixture.  Beat 'til well blended.  Bake about 35 minutes, or until a
  straw comes out clean. Remove to racks to cool.  After they are
  cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half
  (see note at bottom.) Wrap each layer in wax paper or plastic wrap,
  and freeze immediately.  SOUR CREAM FILLING: Beat 3/4 c heavy cream,
  gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c
  sour cream.  Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
  FROSTING: Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and
  remaining (1/2 c) cocoa.  Stir with a wire whisk over low heat until
  smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1
  1/2 c) 10x sugar until soft peaks form.  Add cooled chocolate
  mixture; beat until stiff.  Fold in remaining (3/4 c) sour cream.
  CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3
  the filling, cake, 2/3 c frosting. Repeat above twice, for total of
  six layers. Put remaining frosting on sides. Chill two hours before
  serving. Note: The cakes must be well-chilled before assembly, or
  they will disintegrate under their own weight during assembly.  If
  the cake tops rose during baking, the layers will not stack well.
  You will need to slice the excess off *after* chilling, but *before*
  splitting into layers. Source: Someone named Judith Olney, I'm sure.
  This was printed in some newspaper about 1983--probably the Durham
  [NC] Morning Herald.  This is one incredible cake--a chocoholic's
  fantasy. Posted by Brian Groover
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mousse Cake (Part One)
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
      8 oz Semisweet chocolate;chopped
           Coarse
      6 tb Unsalted butter;cut into
           Pieces, softened
      8    Eggs;separated,room temp
      1 c  Sugar
      2 tb Orange flavored liqueur
      1 tb Orange rind; grated
    1/4 ts Salt; plus a pinch
      1 pn Cream of tartar
    2/3 c  Cake flour; SIFTED!!
      9 oz Semisweet chocolate; chopped
           - coarse
      6    Egg yolks; room temperature
    3/4 c  Sugar; + 1 tb
      2 tb -Water
     10 tb Unsalted butter
           -Cut in pieces and softened

MMMMM----------------SEE CHOCOLATE MOUSSE CAKE II---------------------
 
   FOR THE CAKES: Butter two 9" round cake pans and line the bottoms
  with wax paper, then butter the paper. Dust the pans with flour and
  knock out the excess. Preheat the oven to 350 degrees.
   In the top of a double boiler, heat the chocolate over hot water,
  stirring, until just melted. Remove the pan from the heat and stir in
  the butter, one tablespoon at a time. Continue to stir the mixture
  until smooth. In the bowl of the mixer, beat the egg yolks until
  combined. Add 34 cup of the sugar, a little at a time, and continue
  to beat the mixture until it falls in a ribbon when the beater is
  lifted.
   Beat in the melted chocolate mixture, the liqueur and the orange
  pinch of salt until frothy. Add the cream of tartar and beat the
  whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
  little at a time, and beat the whites until they are stiff. Sift the
  flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
  Stir one fourth of the whites into the batter. Fold in the remaining
  whites and sift and fold the flour mixture in batches into the egg
  mixture until just combined.
   Pour the batter into the cake pans, smoothing the tops, and bake the
  layers in the middle of the oven for 30 to 35 minutes, or until a cake
  tester inserted into the centers comes out clean. Let the cakes cool
  in the pans on racks for 5 minutes, invert the cakes onto the racks,
  and remove the wax paper carefully. Let the cakes cool completely.
  The cakes form a thin crust that will flake off.
  
  SEE PART TWO
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    1/2 pk (approximately 2 cups) milk
           -chocolate
    1/3 c  Creamy peanut butter
      2    Eggs
           Cake mix
    1/2 c  Chopped nuts
    1/2 c  Water
 
  Combine all ingredients in mixing bowl, beat for 2 minutes Pour
  batter into greased and floured  2-pound  coffee can Place can in
  CROCK-POT. Cover top of can with 8 paper towels. Cover and bake on
  High 2 to 3 hours.
  
  From Rival Crock-Pot cookbook, date unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Surprise Cupcakes
 Categories: Chocolate, Cakes, Kids
      Yield: 6 servings
 
      1 pk (8 oz) Philadelphia Brand
           -Cream Cheese, softened
           (I'm sure your store brand
           -would work)
    1/3 c  Granulated sugar
      1    Egg
    1/2 c  Baker's Semi-Sweet Chocolate
           -Chips
           (or any brand)
           CUPCAKES:
      2    Squares Baker's Unsweetened
           -Chocolate, melted
    1/3 c  Vegetable oil
  1 1/4 c  All purpose flour
      1 c  Granulated sugar
    3/4 c  Water
      1    Egg
      1 ts Vanilla
    1/2 ts Baking soda
    1/4 ts Salt
 
  From: Baker's Chocolate Cookbook
  
  FILLING:
  
  powdered sugar (optional)
  
  HEAT oven to 350.
  
  BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth.
  Stir in chips; set aside.
  
  BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1
  egg, vanilla, baking soda, and salt in large bowl with wire whisk or
  fork until blended and smooth. Spoon 1/2 the batter evenly into 18
  greased or paper-lined muffin cups. Top each with 1 tbsp of the cream
  cheese mixture. Spoon the remaining batter evenly over cream cheese
  mixture.
  
  BAKE for 30 to 35 minutes or til toothpick inserted into center comes
  out clean. Remove from pans to cool on wire racks. Sprinkle with
  powdered sugar, if desired.
  
  Preptime: 15 minutes. Bake time: 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Shortcakes
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      2 tb Unsweetened cocoa powder
    1/4 ts Baking soda
    1/2 c  All-purpose flour
    1/8 ts Salt
      2 tb Granulated sugar
      2 tb Cold unsalted butter cut
           -into bits
    1/4 ts Double acting baking powder
      4 tb Heavy cream
           Topping:
  1 1/2 c  Raspberries
      2 tb Granulated sugar
      1 tb Framboise
    1/3 c  Well-chilled heavy cream
 
  For the shortcakes confectioners sugar for sprinkling mint sprigs for
  garnish if desired
  
  Make the shortcakes:  In a bowl sift together the cocoa powder, the
  flour, the sugar, the baking powder, baking soda, and salt, add
  butter, and blend the mixture until it resembles coarse meal. Add the
  cream and stir the mixture with a fork until it forms a dough.
  Divide the dough in half, arrange each half in a mound on a lightly
  greased baking sheet, and bake the shortcakes in the middle of a 425
  oven for 12 min., or until a tester inserted in the centers come out
  with crumbs clinging to it. Transfer to a rack to cool. Topping: In a
  bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of
  the granulated sugar and the framboise, stirring until the sugar is
  dissolved, and stir in the remaining 3/4 cup raspberries.  In a small
  bowl with an electric mixer beat the cream until it holds soft peaks,
  add the remaining 1 tbsp. granulated sugar, and beat the cream until
  it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are
  delicate and crumble easily.) Top each bottom half with half the
  raspberry mixture, divide the whipped cream between the 2 shortcakes.
  With a spatula carefully top each serving with the top half of a
  shortcake. Sprinkle with confectioners sugar and garnish with mint.
  
  Serves: 2 From: Gourmet/May 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Orgasms
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      4 oz Unsweetened chocolate
      8 tb Unsalted butter, room temp
  1 1/4 c  Plus 1 Tbsp. sugar
    1/2 ts Vanilla extract
      3 lg Eggs, room temp
    3/4 c  All-purpose flour
    1/2 c  Plus 2 Tbsp chopped walnuts
           Frosting
  1 1/2 oz Unsweetened chocolate
    1/4 c  Evaporated milk
    1/3 c  Sugar
 
  Preheat the oven to 325 degrees.  Lightly grease an 8-inch square pan
  with butter or vegetable oil.  Melt the chocolate and butter in the
  top of a double boiler placed over simmering water.  Cool the mixture
  for 5 minutes.
  
  Place the sugar in a medium-size mixing bowl and pour in the chocolate
  mixture.  Using an electric mixer on medium speed, mix until blended,
  about 25 seconds.  Scrape the bowl with a rubber spatula. Add the
  vanilla.  With the mixer on medium-low speed, add the eggs one at a
  time, blending after each addition until the yolk is broken and
  dispersed, about 10 seconds. Scrape the bowl after the last egg and
  blend until velvety, about 15 more seconds.
  
  Add the flour on low speed and mix for 20 seconds; finish the mixing
  by hand, being certain to mix in any flour at the bottom of the bowl.
  Stir in 1/2 cup of the nuts.  Spread the batter evenly in the
  prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top.
  Bake the brownies on the center oven rack until a thin crust forms on
  top and a tester inserted in the center comes out with a moist crumb,
  about 35 minutes.  (The center of the brownies should never quite
  rise to the height of the edges.)
  
  Remove pan from oven and place on a rack to cool for 1 hour.
  
  FROSTING: To prepare the frosting, melt the chocolate in the top of a
  double boiler placed over simmering water. Pour the evaporated milk
  into an electric blender and add the sugar and the melted chocolate.
  Blend the frosting on medium-low speed until it thickens, about 50
  seconds (the sound of the machine will change when this process
  occurs.)
  
  Using a frosting spatula, spread the frosting evenly over the surface
  of the cooled brownies and allow them to sit for 1 hour before
  cutting. Makes 36 small brownies.
  
  FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed
  No-Holds-Barred Baking Book by Judy Rosenberg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Eclair Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      1    Box whole graham crackers
      6 oz Package inst vanilla pudding
           -mix
      3 c  Milk
      8 oz Carton whipped topping
           Glaze:
      1 c  Sugar
    1/8 ts Salt
    1/3 c  Cocoa
    1/4 c  Milk
    1/4 c  Butter
      1 ts Vanilla extract
 
  Butter 13 x 9 inch pan and cover bottom with layer whole graham
  crackers. Mix pudding mix and milk beating well.  Fold in whipped
  topping.  Spread half of mixture over crackers in pan.  Cover with
  another layer of crackers.  Spread remaining mix over crackers.  Top
  with a layer of crackers.
  
  In saucepan, combine sugar, salt, cocoa and milk.  Bring to a boil
  and boil one minute.  Remove from heat and add butter and vanilla.
  Beat until smooth and spread on top of crackers.  Refrigerate.  Much
  more delicious if not served until next day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Walnut Torte
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Egg separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
           Cream of tartar
           Chocolate Rum Glaze
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter
      1 tb Light corn syrup
      1 tb Dark rum (opt)
 
  In heavy saucepan on low heat, melt broken chocolate with butter,
  stirring constantly until smooth; set aside. Beat egg yolks for 1 to
  2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in
  chocolate mixture. Fold in flour and nuts. Beat egg whites with cream
  of tartar until foamy.
  
  Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  
  Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9-inch springform pan lined with
  parchment paper. Bake at 375 F for 30 to 35 min or until sides start
  to separate from pan but center is still moist. Cool on rack. Remove
  torte from pan. Frost with Chocolate Rum Glaze.
  
  Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
  chocolate with butter, stirring constantly until smooth. Remove from
  heat. Stir in corn syrup and rum. Place torte upside-down on a rack
  over tray to catch excess glaze. Spread a very thin layer of glaze
  over top and sides of torte to set surface. Chill 15 minutes to firm
  glaze. Reheat remaining glaze to thin and pour over top and sides of
  torte. When glaze is firm, remove cake from rack to large plate.
  Decorate top and sides with shaved chocolate, if desired. For shiny
  glaze, store cake at room temp until serving time.
  
  This is from the back of the Ghirardelli Chocolate bar. There is a
  cookbook offer on the package also: Over 150 pages filled with
  delicious and original recipes. To order, send your name, address,
  zip code and $7 check or money order payable to Ghirardelli and
  addressed to:
  
  Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
  94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
  United States.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Shortening
      2 c  Sugar
    3/4 c  Cocoa
      4    Egg; beaten
      1 c  Milk
      2 c  Flour
      1 ts Baking soda
      1 tb ;Water

MMMMM---------------------------ICING--------------------------------
  2 1/2 c  Sugar
  1 1/4 c  Milk
  2 1/2 tb Cocoa
  2 1/2 tb Butter
 
  Cake:  Cream together the shortening and sugar, and add the cocoa. In
  a separate bowl, beat the eggs well and add to the cocoa mixture. Add
  the milk and flour alternately; dissolve the baking soda in the water
  and add. Beat all ingredients well.  Line two lightly greased layer
  cake pans with a layer of kitchen parchment (or even cut-up grocery
  bags will work). Pour batter into pans evenly, and bake at 350 F.
  until the cake leaves the edges of the pans and springs back when
  touched.  Invert pans on a wire rack to cool.
  
  Icing:  Mix the cocoa and sugar; add the milk.  Add the melted butter
  and cook to the soft ball stage in a double boiler (234 F to 240 F).
  Remove from the heat and beat until icing thickens and begins to
  wrinkle at the edges.  Let cool completely and then ice as for a
  normal layer cake.
  
                                      --- Tavia McArthur
                                          Comanche, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Decadant Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      1 c  Boiling water
      3 oz Unsweetened chocolate
    1/2 c  Sweet butter
      1 ts Vanilla extract
      2 c  Sugar
      2    Eggs, separated
      1 ts Baking soda
    1/2 c  Sour cream
      2 c  Less 2 tablespoons flour
      1 ts Baking powder
           Icing:
      2 tb Butter
    1/4 c  Semi-sweet chocolate chips
      6 tb Heavy cream
  1 1/4 c  Powdered sugar
      1 ts Vanilla extract
 
  Servings:
  
  Ing     Quan    Item **
  
  *< Directions >*
  
  chop up chocolate, butter and put them in boiling water. meltting
  them. add vanilla, sugar, egg yolks, baking powder, flour, baking
  soda, sour cream. fold in egg whites.  put in tube pan.  bake at 350
  degrees for 40-50 minutes.  put on icing.
  
  icing: combine all ingredients and put on low heat.  stir constantly.
  cool. it will thicken.  put on topof cake and let drizzle down sides.
  
  Courtesey of we're cooking now posted by: Paul Guido
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sponge Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    1/4 c  Cocoa
    3/4 c  Cake meal (??)
    3/4 c  Potato starch (??)
      9    Egg whites
  1 3/4 c  Sugar
      9    Egg yolks
    3/4 c  Orange juice
    1/4 c  Water
 
  Preheat oven to 350F.  Sift together first three ingredients and set
  aside. In large metal bowl, beat egg whites until foamy. Gradually
  add sugar and beat until mixture is of meringue like consistency.
  Using a rubber spatula, fold in yolks, one at a time, blending
  thoroughly. Combine orange juice and wate. Add to egg mixture
  alternately with sifted dry ingredients. Pour into ungreased angel
  cake pan and bake for 60-70 minutes until done. Top should appear
  dry. Invert and cool. Tester's note* Cake must be completey done or
  it will split apart when inverted...
  
  Origin: Newspaper article talking about Passover and Jewish heritage.
  Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Cake (A. K. A. Death By Chocolate)
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
     10 oz Baker's semi-sweet chocolate
           -(do not substitute)
    1/2 c  Lightly salted butter
      6 lg Eggs, separated, at room
           -temperature
      1 c  Granulated sugar
      2    To 4 tsp creme de cacao,
           -Kahlua or dark rum
    1/2 ts Vanilla
           Butter and powdered cocoa
           -for the pan
           Frosting:
      1 c  Sour cream at room
           -temperature
     14 oz Baker's semi-sweet chocolate
           -(do not substitute)
 
  Cake:
  
  Place oven rack in lower third of the oven, and preheat oven to 375
  degrees.  Butter an 8 inch springform pan, and coat with powdered
  cocoa.
  
  Melt chocolate and butter in a double boiler over hot, but *not
  boiling*, water. (don't rush this step, chocolate burns easily)
  
  Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4
  c of the granulated sugar.  Beat until yolk mixture is pale yellow
  and thick, 4 to 6 minutes.  Add melted chocolate mixture to the yolk
  mixture. Beat until completely smooth.  Add vanilla and liquor of
  your choice. Beat until blended.
  
  Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
  Gradually beat remaining 1/4 c granulated sugar into whites; continue
  beating until stiff but not dry peaks form. Fold whites *gently* but
  thoroughly into chocolate mixture.  Pour batter evenly into pan;
  smooth top.
  
  Bake 15 minutes.  Reduce oven to 350 degrees; bake another 15 minutes.
  Reduce oven temp to 250; bake 30 minutes longer (total baking time is
  1 hour).  Turn off oven; prop open oven door and allow cake to remain
  in oven for 30 minutes.  Remove cake from oven and cover top with
  damp paper towelling; let stand 5 minutes.
  
  Remove towelling and cool cake completely.  Dome of cake will crack
  and collapse; this is normal - press top of cake down lightly to
  smooth top. Remove springform and transfer cake to serving platter.
  
  To make the frosting:
  
  Melt chocolate in double boiler over hot but not boiling water. Using
  a wooden spoon, mix in sour cream.  Pour over the cake. Let cool and
  harden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Icing (For Plain Cake)
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      1 c  Minus 1 TBSP rich milk
           Remove from heat and stir in
           -until dissolved:
      2 c  Sugar
    1/8 ts Salt
      2 oz Grated chocolate
 
  Re: Chocolate Fudge Icing
  
  This icing recipe is a candy recipe with milk added to make it  into
  frosting.
  
  Bring to a boil in a large heavy pan:
  
  Bring to a boil and cook covered 2-3 minutes until the steam  washes
  down from the sides of the pan any crystals which may have  formed.
  Uncover, redice heat and cook without stirring to soft-ball  stage,
  238 degrees. When nearing 238, there is a fine  overall  bubbling
  with, simultaneously, a coarser patter, as though the fine  bubbled
  areas were being pulled down for quilting into the  coarser  ones.
  Remove from heat without jostling or stirring.  Cool the  candy  to
  110. You may hasten this process by placing the hot pan in a larger
  pan of cold water until the bottom of the pan has cooled.  Add: 2 4
  TBSP butter
  
  Beat fudge partially.  Add: 1 tsp vanilla
  
  Then beat until it begins to lose its sheen.  At this point the drip
  from the spoon, when you flip it over, holds its shape against  the
  bottom of the spoon.  Quickly add: 1/2 1 c. broken nut meats
  
  Pour  the  fudge into a buttered pan.  Cut into  squares  before  it
  hardens.  To  use  fudge for centers, beat until  thick,  knead  and
  shape.
  
  For chocolate fudge icing, the book says to:
  
  Use in all: 1 c. milk
  
  Beat until the icing is of the right consistency to be spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Frosting
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  1 1/2 c  Sugar
    1/2 c  Milk
      1 tb Butter <could be tsp, but I
           -think it's T.)
      1 ts Vanilla
      2    Sq. chocolate
 
  RE: Chocolate Frosting DATE: 04-08-91 AREA: COOKING
  
  CONTAINS RECIPE
  
  Grandma Ruby's Famous Chocolate Birthday Frosting
  
  Beat when cool.
  
  I suppose you melt all this in a double boiler...
  
  If any frosting experts recognize that this is missing a crucial step,
  please inform me. I haven't made this yet, but will as soon as an
  occasion comes up...
  
  From the files of Grandma Ruby Williams. Handwritten.
  
  Valerie Whittle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mosaic Fruit Tart
 Categories: Chocolate, Cakes
      Yield: 8 servings
 
MMMMM--------------------CHOCOLATE TART CRUST-------------------------
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Powdered sugar
    1/2 c  Slivered almonds
    1/2 c  Unsifted flour
    1/2 c  Cold butter, cut up
    1/8 ts Salt
      1    Egg
      1 ts Vanilla

MMMMM-------------------CHOCOLATE TART FILLING------------------------
    1/2 c  Butter, softened
    1/2 c  Powdered sugar
      1    Egg
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
      3 tb Heavy whipping cream
      1 ts Vanilla or Grand Marnier
           Fresh fruit: strawberries,
           -kiwi, bananas,
           Green grapes, oranges, etc.
    1/4 c  Apricot jam
 
  Servings: 8
  
  DIRECTIONS: For crust: Place broken chocolate pieces, sugar and
  almonds into bowl of processor or blender. Process for about 20 to 25
  seconds until the mixture is like powder. On top of chocolate mixture
  in food processor, spread flour, butter and salt. Process 15 to 20
  pulses or until butter is in very fine pieces. (Or butter may be cut
  into flour by hand using a pastry cutter, then combined with
  chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly
  until mixture sticks together when pinched with fingers. On plastic
  wrap, knead a few times to bring dough together to form a ball;
  flatten to 8". It is easier to use your fingers to pat the dough into
  tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
  fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or
  until baked shell springs back when touched. (Do not overbake.) Cool.
  Remove outside ring of pan. Crust may be prepared a day in advance,
  if desired. (MY NOTES: this crust seemed too wet before baking, but
  turned out fine after about 16 or 17 minutes baking time. It was like
  a brownie crust.)
  
  Chocolate tart filling: In small mixer bowl, beat butter with sugar
  and egg; beat until fluffy. Melt broken chocolate in double boiler,
  stirring constantly, or microwave on medium for 2 1/2 to 3 minutes.
  Add warm chocolate to creamed mixture and beat well. Mix in cream and
  vanilla, beating until thick and creamy. Spread filling over baked
  Chocolate Tart Crust. While filling is still soft, artistically
  arrange fruit on top. For fruit glaze, strain apricot jam. With
  pastry brush, use glaze to cover pieces of fruit and top edge of
  crust. Chill about 2 hours. Decorate with chocolate curls, if
  desired. Let stand 30 minutes at room temperature before serving.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sour Cream Frosting
 Categories: Cakes, Chocolate
      Yield: 9 servings
 
    1/2 c  Sour cream
  3 1/2 c  Powdered sugar
      1 ts Vanilla
      2 oz Ghirardelli Unsweetened
           -Chocolate, melted
 
  Servings: Makes enough for 9 x 13" cake
  
  DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix
  in melted chocolate. Spread over 9 by 13" cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate San Andreas Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      8 oz Semi-Sweet Chocolate,
           -Coarsely Chopped (8
           -Squares)
      6 oz Unsweetened Chocolate,
           -Coarsley Chopped (6
           -Squares)
    3/4 c  Unsalted Butter Cut Up
      9 lg Eggs, At Room Temperature
  1 1/2 c  Sugar
      1 ts Vanilla Extract
      2 tb Unbleached All Purpose Flour
           Confectioners' Sugar
 
  Yield: 16 Servings
  
  NOTE:  This very densed chocolate cake is named after the famous
  California fault becaus it forms big cracks as it bakes and cools.
  
  Adjust the oven rack to the lower third of the oven.  Prehat the oven
  to 350 degrees F.  Butter and flour a 10-inch springform pan.
  
  Heat the chocolates and butter in a double boiler over simmering
  water, stirring frequently, until melted.  Remove from the heat and
  cool to room temperature, stirring occasionally. about 25 minutes.
  
  Beat the eggs in a large mixer bowl until frothy.  Gradually add the
  sugar and beat until mixture becomes thick and lemon-colored and
  ribbon forms when the beaters are lifted, about 10 minutes.  Add the
  vanilla. Gradually add the chocolate mixture and beat well.  Fold in
  the flour and pour the batter into the prepared pan.
  
  Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
  completely in the pan on a wire rack, then wrap and refrigerate
  overnight. Let stand at room temperature for 1 hour before serving.
  Remove the sides of the pan and place on a serving plate.  Sprinkle
  the top with confectioners' sugar.  For best results, cut the cake
  with a knife dipped in warm water, wiping off the knife between cuts.
  
  Each Serving Contains:
  
  CAL     PRO     FAT     CARB    SODIUM  CHOL ** 320 5 G 22 G 31 G 37
  Mg 143 Mg
  
  From The Ladies Home Journal April 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Icing
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      1 c  Sugar
      4 tb Chocolate
      3 tb Milk
      1 tb Water
 
  Notes:  From Grandma Ruby's (Williams) files.  Newspaper clipping.
  Looks old.  Also on clipping are Confectioners' Icing and Chocolate
  Frosting. This chocolate icing is recommend for frosting an Angel
  Food Cake.
  
  Mix chocolate or cocoa with milk and water combined and heat to
  boiling. Then add sugar.  Boil five minutes, stirring occasionally.
  Spread on cake that is cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Frosting Ii
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  1 1/2 c  Sugar
    1/2 c  Milk
      1 tb Butter
      1 ts Vanilla
      2    Squares chocolate
 
  Notes: Handwritten on inside cover of The Boston Cooking School
  Cookbook Possibly Great-Grandma Davis's recipe.  1920's at the
  _latest_ Posted by: Valerie Whittle
  
  Beat when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Zucchini Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      1 c  Brown sugar
    1/2 c  Sugar
    1/2 c  Butter
    1/2 c  Oil
      3    Eggs
    1/2 c  Buttermilk
      1 ts Vanilla
  2 1/2 c  Flour
      4 tb Cocoa
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
      3    Zucchini, about 6" long,
           -shredded (2 c)
    1/2 c  To 1 c chocolate chips
 
  From:  Connie Dobrowolski:
  
  Preheat oven to 325 degrees.  Grease a 9x13" pan.  Combine sugars,
  butter and oil.  Add eggs, buttermilk, and vanilla and mix well. Sift
  together the flour, cocoa, soda, cinnamon and salt. Add to the
  mixture. Stir in zucchini. Pour into pan and sprinkle chips over the
  top. Bake 45 mins, cool, then turn out on wire rack.
  
  This is a really moist cake that may last for awhile.
  
  ****************************************************************
  
  From:  Janice Norman
  
  About the best non-standard use for zucchini is this cake which
  Catlyn's, a wonderful gourmet-to-go deli makes.
  
  1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp
  cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp
  cinnamon 1/2 c sour milk (a tsp of vinegar added to milk) 1 c
  chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand)
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.
  
  In a bowl, cream butter and eggs.  Add oil, vanilla and sugar. Blend
  well. Sift together the cocoa, flour, baking soda, baking powder,
  cloves, and cinnamon.  Add to the butter mixture alternately with the
  milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes.
  
  There is no need to frost this cake, but if you wish, sprinkle or
  sifted powdered sugar on top of the cooled cake.
  
  ****************************************************************
  
  From the Times-Picayune (Ellen)
  
  1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking
  soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c
  sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips
  Whipped cream
  
  Preheat oven to 325 degrees.  Grease a 9x13 inch pan.  Combine butter,
  sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk,
  oil, vanilla, and zucchini.  Pour into pan.  Top with chocolate
  chips. Serve with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Surprise Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
     12 oz Cream Cheese, softened
    1/4 c  Sugar
      1    Egg
    1/2 ts Vanilla
      1 pk Chocolate Cake Mix (18.25 oz
           -pkg)
    1/2 c  Semisweet Chocolate
           -Mini-morsels
 
  Heat oven to 350.  Butter and flour a 12-cup Bundt pan.
  
  In a small mixing bowl, using an electric mixer, beat cream cheese and
  sugar until smooth. Add egg and vanilla; beat until blended and set
  aside.
  
  Prepare cake mix as directed; fold in chocolate morsels.  Pour
  chocolate batter into prepared pan; evenly cover with cream cheese
  mixture.  Bake until a wooden pick inserted in the center of the cake
  comes out clean, 45 to 55 minutes. Cool on a wire rack for 25
  minutes. Remove from pan; cool completely.  Dust with confectioners
  sugar.  Serve with whipped cream and raspberries, if desired.
  
  Serves 12
  
  Source:  Reader's Digest, June 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mayonnaise Cake
 Categories: Chocolate, Cakes
      Yield: 12 servings
 
      2 c  Flour
      2 ts Baking soda
    1/2 c  Cocoa
      1 c  Sugar
    1/2 ts Salt
      1 c  Mayonnaise
      1 c  Coffee; strong
      1 ts Vanilla
 
  Calories     per serving: 287         Number of Servings:  12 Fat
  grams per serving: 17           Approx. Cook Time:  0:45 Cholesterol
  per serving: Marks:
  
  *DIRECTIONS*
  
  Combine dry ingredients in a large mixing bowl, tossing lightly with a
  spoon to mix.  Combine the mayonnaise, coffee, and vanilla in a
  smaller bowl; add to the dry ingredients, beating with the mixer on
  medium for three minutes.
  
  Generously grease a baking pan, then dust with cocoa.  Bake at 350 F.
  For a layer cake, bake 20 minutes; for a sheet cake, bake 25 minutes;
  for a bundt cake, bake 45 minutes.  If it falls, don't throw it
  out---it masquerades as wonderful brownies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 9 servings
 
      1 lb Milk chocolate
    1/2 lb Semisweet or
           -extra-bittersweet chocolate
    3/4 lb Softened butter
           FUDGE CAKE
      3 c  Cake flour
      2 c  Light-brown sugar
  2 1/4 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
  1 1/2 c  Milk
      3    Eggs
  1 1/2 ts Vanilla extract
      4 oz Unsweetened chocolate
      6 oz Softened butter
 
  MILK CHOCOLATE FROSTING
  
  PREPARATION:  FROSTING.  Chop both chocolates into coarse bits and
  melt in a double boiler set over hot (not boiling) water.  Stir
  occasionally until completely melted.  Remove pan from hot water and
  allow the chocolate to cool until just no longer warm to the touch,
  about 20 minutes. Place the butter in a bowl and beat in the cooled
  chocolate until the mixture is evenly blended, about 3 minutes.
  Frosting can be stored at a cool temperature for up to 3 days, or
  several months in the freezer. Heat the oven to 350F.  Butter two
  9-inch round cake pans and line them with buttered and floured
  parchment paper or waxed paper.
  
  FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a large bowl, mixx
  together the flour, sugar, baking powder, baking soda, and salt,
  breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup
  of the milk with the eggs and vanilla; set aside. Chop the chocolate
  into coarse bits and melt in a double boiler set over hot (not
  boiling) water. Combine the remaining cup of milk and the butter with
  the mixed dry ingredients and beat for 1 1/2 minutes, scraping the
  sides of the bowl twice.  Add the egg mixture in 3 parts, scraping
  the sides of the bowl and beating for 20 seconds after each addition.
  Add the melted chocolate and beat until just incorporated. Pour the
  batter into the prepared pans and bake in the center of the preheated
  oven until the cake springs back when lightly pressed in the center,
  25 to 30 minutes.  Cool the cakes in their pans for 10 minutes and
  invert onto racks.  Cool completely before frosting. Frost the top
  surface of one layer of cake and top with the second layer. Spread
  the remaining frosting on the top and sides of the cake. Make a
  decorative pattern zigzag in the frosting by pulling a serrated knife
  across the surface in a back-and-forth motion.  Use a small spatula
  or spoon handle to pull out spikes of frosting all around the sides.
  Cake can be completed a day ahead and refrigerated.
  
  SERVING:  Return to room temperature if refrigerated.  Cut into
  wedges and serve.
  
  Makes one 9-inch cake.
  
  [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate D**Nation
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    2/3 c  Butter or margarine
      4 oz Semisweet chocolate
      2 c  Sugar
      4    Eggs, well beaten
  1 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 tb Vanilla
           Filling:
     12 oz Semisweet chocolate
    1/4 c  Strong coffee
      2    Eggs, separated
    1/4 c  Coffee liqueur
      3 tb Sugar
    1/4 c  Whipping cream
           Chocolate Glaze:
      4 oz Semisweet chocolate
      3 tb Strong coffee
           Chocolate Curls (optional)
 
  Quan     Measure    Item ** Brownie Shell:
  
  *<* Directions *>* To make shell: Melt butter with chocolate in
  saucepan over low heat. Remove from heat and add sugar and eggs.
  Combine flour, baking powder and salt and beat into chocolate
  mixture. Add vanilla. Line greased 15 X 10-inch jelly-roll pan with
  waxed paper. Pour in batter and spread evenly. Bake at 350 F 12 to 15
  minutes or until cake springs back when lightly touched. Cake should
  be soft, not crisp. Turn out on rack and cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and
  melt over hot water. Remove from heat. Beat egg yolks until pale
  yellow and stir in some of chocolate mixture. Return to chocolate in
  pan and stirring until smooth. Gradually stir in liqueur and cool.
  Beat egg whites until foamy. Gradually add sugar and beat until
  stiff. Whip cream until stiff. Fold cream into cooled chocolate
  mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and
  sides of greased 9-inch square baking dish with brownie shell,
  cutting strips for sides and 9-inch square for bottom. Turn filling
  into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours
  or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and belt
  over hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate
  glaze. Let glaze set and decorate with chocolate curls. Cut into very
  thin slices to serve. ** From the Collection of Tia L. Darrow...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Angel Food Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      1 c  All-purpose flour
    1/4 c  Cocoa
  1 1/2 c  Sugar
     10    Egg whites
  1 1/2 ts Cream of tartar
    1/2 ts Salt
  1 1/2 ts Vanilla
 
  Preheat oven to 325 degrees F.
  
  In medium bowl, sift flour.  Sift flour again twice with cocoa and
  1/2 cup sugar.  Set aside.  In large bowl, beat egg whites, cream of
  tartar, and salt until soft peaks form.  Gradually add remaining
  sugar, 2 Tbsp at a time until stiff peaks form.  Fold in flour
  mixture and vanilla.
  
  Pour into ungreased tube pan.  Bake for 55 to 65 minutes.  Invert pan
  for about 1 hour or until the cake is cool.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
  Kim Smith 116/35
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Saurkraut Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    2/3 c  Butter or margarine
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
    1/2 c  Unsweetened cocoa
  2 1/4 c  Flour, sifted
      1 ts Soda
      1 ts Baking powder
    1/4 ts Salt
      1 c  Water
    2/3 c  Saurkraut, well drained
 
  Cream butter and sugar; add eggs one at a time, beating after each
  addition. Add vanilla. Sift dry ingredients together; add alternately
  with water to creamed mixture. Rinse drained saurkraut well in cold
  water, drain again. Chop or snip into very small pieces. Add to
  batter. Divide batter between 2 greased and floured 8-inch pans. Bake
  in preheated (350 F.) oven for about 30 minutes.
  
  From: Steve Herrick Source: [Old Newspaper Clipping]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake Florence
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      2 c  Sifted cake flour
      2 ts Baking powder
      1 ds Salt
    1/2 c  Butter
  1 1/2 c  + 1/2 c sugar
      4    Eggs, separated
      4 oz Unsweetened chocolate,
           -melted
      1 ts Vanilla
  1 1/3 c  Milk
    1/4 c  Tia Maria
           Chopped Nuts
           Preheat oven to 350 degrees.
           -Butter and flour 2 9" pans.
 
  Sift flour with baking powder and salt.  Cream butter; add 1 1/2 c of
  the sugar gradually and blend until light and fluffy.  Beat in egg
  yolks.  Add chocolate and vanilla.  Add flour alternately with milk,
  mixing well after each adition. Beat egg whites until stiff but not
  dry;  add 1/2 c sugar and fold into batter.  Turn into pans and bake
  35 minutes.  Cool.
  
  Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing.
  Dust sides with chopped nuts.
  
  Florence Icing
  
  4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter
  in a saucepan; add sugar and milk.  Bring to a boil stirring
  constantly then cook over low heat 10 minutes or until temperature
  reaches 236 degrees. or 115 c.  Melt chocolate; add Tia Maria.  Stir
  into butter mixture. Remove from heat and beat icing until thick
  enough to spread.
  
  If icing hardens before cake is frosted, soften with a little hot
  water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Damnation
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
    2/3 c  Butter
      4 oz Semisweet chocolate
      2 c  Sugar
      4    Eggs, well beaten
  1 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 tb Vanilla
           Filling:
     12 oz Semisweet chocolate
    1/4 c  Strong coffee
      2    Eggs, separated
    1/4 c  Coffee liqueur
      3 tb Sugar
    1/4 c  Whipping cream
           Chocolate Glaze:
      4 oz Semisweet chocolate
      3 tb Strong coffee
 
  Brownie Shell:
  
  Chocolate Curls (optional)
  
  To make shell: Preheat oven to 350 degrees. Line a greased jelly roll
  pan with wax paper. Melt butter with chocolate in saucepan over low
  heat. Remove from heat and add sugar and eggs. Combine flour, baking
  powder and salt and beat into chocolate mixture. Add vanilla. Pour
  batter in pan and spread evenly. Bake 12 to 15 minutes or until cake
  springs back when lightly touched. Cake should be soft, not crisp.
  Turn out on rack and cool.
  
  Filling: Combine chocolate and coffee in top of double boiler and
  melt over hot water. Remove from heat. Beat egg yolks until pale
  yellow and stir in some of chocolate mixture. Return to chocolate in
  pan and stirring until smooth. Gradually stir in liqueur and cool.
  Beat egg whites until foamy. Gradually add sugar and beat until
  stiff. Whip cream until stiff. Fold cream into cooled chocolate
  mixture, then fold in egg whites.
  
  Invert brownie shell on to towel and peel off paper. Line bottom and
  sides of greased 9-inch square baking dish with brownie shell,
  cutting strips for sides and 9-inch square for bottom. Turn filling
  into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours
  or until firm.
  
  Glaze: Combine chocolate and coffee in top of double boiler and melt
  over hot water.
  
  Invert chilled dessert onto serving platter. Coat with chocolate
  glaze. Let glaze set and decorate with chocolate curls. Cut into very
  thin slices to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake with Grand Marnier
 Categories: Chocolate, Cakes
      Yield: 10 servings
 
     14 oz Semi-sweet chocolate,
           -chopped
    3/4 c  Plus 2 tbsp unsalted butter
     10    Egg yolks
      1 c  Granulated sugar
      1 tb Vanilla extract
      1 tb Grand Marnier (orange
           -liqueur)
      1 ts Lemon juice
     10    Egg whites
    1/2 c  Granulated sugar
           Powdered sugar
      2 c  Heavy cream, whipped
 
  Chocolate Cake with Grand Marnier
  
  Melt chocolate and butter in double boiler. Set aside to cool
  slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla,
  Grand Marnier and lemon juice. Blend in chocolate mixture.
  
  Beat egg whites in large mixer bowl until soft peaks form. Gradually
  add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites
  into chocolate mixture, then fold in remaining whites.
  
  Pour batter into greased and floured 10 or 12 inch springform pan.
  Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and
  one-half hours.) Cool completely on rack before removing pan.
  Sprinkle cake with powdered sugar. Serve with whipped cream. Serves
  10 to 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Layer Cake with Date Filling
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
    1/4 c  Sugar.
      4 oz Unsweetened chocolate : 1
           -tbsp. all purp. flour
  2 1/2 c  Sifted cake flour : Speck of
           -Salt
      2 ts Baking powder : 1/2 cup plus
           -2 tbsp. chopped black
    3/4 ts Salt : walnuts or pecans
    1/2 c  (1 stick) butter, softened :
           -1 tsp. vanilla extract
      2 c  Granulated sugar : FUDGE
           -FROSTING
      2    Eggs : 1 pound
           -confectioners' sar
      2 ts Vanilla extract : 1/3 cup
           -plus 2 tbsp. cocoa powder
      2 c  Buttermilk, at room temp. :
           -1/4 cup (1/2 stick) butter,
           -softened
           : DATE FILLING
           -: 1 egg white
      1 c  Milk : 1 tsp. vanilla
           -extract
    1/2 c  Chopped dates : 1/4 tsp.
           -salt
      1    Egg : 5 tbsp. evaporated
           -mimlk
 
  Serves 12
  
  "The date filling makes this special, and the frosting is unusually
  good. Because the cake has a custard filling, it needs to be kept
  refrigerated."
  
  Preheat oven to 350 F.  Melt the chocolate in the top of a double
  boiler over barely simmering water (or in the microwave).  Sift the
  flour, baking powder, and salt together.  In a large mixer bowl,
  cream the butter and sugar until the mixture is fluffy.  Add the
  eggs, 1 at a time, beating well after each addition.  Blend in the
  melted chocolate and vanilla. Add the dry ingredients to the
  chocolate mixture, alternating with the buttermilk and beginning and
  ending with the flour. Do not overbeat.
  
  Pour the batter into three 8 inch buttered cake layer pans.  Bake for
  25 to 30 minutes, or until the cake has shrunk away a bit from the
  sides of the pans and the tops spring back when touched with your
  finger. Allow to stand in pans for 10 minutes, then turn out onto a
  rack to cool. While the cakes are cooling, prepare the filling and
  frosting.
  
  To make the filling, heat the milk and dates in the top of a double
  boiler over hot water until the milk is scalded.  Beat the egg, then
  add the sugar, flour, and salt; beat again.  Add 1/2 cup of the hot
  milk mixture to the egg mixture, then stir back into the pan and cook
  for 3 minutes, until thick, stirring with a rubber spatula.  Let
  cool.  Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before
  filling the cake.
  
  To make the frosting, combine all the ingredients in a large mixer
  bowl. Beat on high speed for 1 minute, or until the frosting is light
  and creamy.
  
  To assemble, place 1 cake layer on a large plate and cover to within
  1/4 inch of the edge with half the chilled filling.  Top with another
  cake layer and the remaining filling mixture.  Finish with the last
  cake layer. Frost the sides and top of the cake with the fudge
  frosting forming swirls on the top with a knife.  Refrigerate, but
  bring to room temperature before serving.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Carrot Cake
 Categories: Cakes, Vegetarian, Chocolate
      Yield: 6 servings
 
  1 1/2 c  Finely grated carrots
    3/4 c  Granulated sugar
    1/2 c  Canola oil
      1 c  Boiling water
  1 1/2 c  Wholewheat flour
    1/2 c  Unsweetened cocoa powder
      1 ts Cinnamon
  1 1/2 ts Baking powder
    1/2 ts Salt
 
  Pre-heat oven to 350F.
  
  In a large bowl, combine carrots, sugar & oil.  Pour water over the
  mixture.  In a separate bowl, combine the rest of the ingredients.
  Add to the carrot mixture & mix well.
  
  Pour into a non-stick or lightly oiled 8" square pan.  Bake for 35
  minutes.
  
  VT, April, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Hazelnut Brandy Torte with Biscotti
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
     11 oz Semisweet baking chocolate
    1/2 lb Butter, room temp
      2    Eggs
    1/3 c  Sugar
      3 tb Brandy
      7 oz PEAK FREEN SWEET-MEAL
           -BISCUITS", coarsely
           -broken
    1/2 c  Whole toasted hazelnuts
 
  In top of double boiler melt chocolate and butter together.  In large
  bowl, with electric mixer, beat eggs and sugar at high speed until
  lemon colored.
  
  Add the chocolate/butter mixture and beat at medium speed until the
  butter is completely mixed in. Add the brandy & mix throughly. Pour
  the mixture over the biscuits.
  
  Mix well.  Line a 9" cake pan with plastic wrap.  Pour in the mixture
  and cover with plastic wrap. Freeze until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Middles
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
    350    F oven
      1    Box Yellow Cake Mix
      1    Stick margarine or butter,
           -melted
 
  CHOCOLATE MINT MIDDLES
  
  Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg
  
  Melt butter in microwave, stir it, make sure it's not too hot. Stir
  in egg thoroughly, add to cake mix, stir up into a cookie dough. All
  dry ingredients should be moistened.
  
  At this point you can use it or wrap it airtight and store in fridge
  up to a couple of weeks.
  
  Scoop about a heaping teaspoon full and mould it around a chocolate
  mint wafer.  If you have a gem pan (shallow muffin tin), put them
  into the depressions.  Bake at 350 degrees, check after 9 minutes.
  ("Cook at moderate heat until done.")
  
  Cool completely in pan, remove with plastic fork.  Will make more
  than 4 dozen.  --Jocelyn "Mom" Baden, Costa Mesa CA
  
  [I haven't tried this yet myself; when I went down to TJ's they were
  out of the chocolate mint UFOs, and we don't keep cake mix in the
  house. Mom vouches for it as a great treat to keep on hand for
  cooking in the toaster-oven; the gem pan holds 6 cookies and fits
  neatly on the rack.]
  
  ["Similar chocolate wafers" should be about the same size as a
  Hersheys Kiss, but flatter.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Sour Cream Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  1 3/4 c  Unbleached All-Purpose Flour
  1 3/4 c  Sugar
    3/4 c  Cocoa
  1 1/2 ts Baking Soda
      1 ts Salt
    2/3 c  Butter Or Margarine;
           -Softened
      2 c  Dairy Sour Cream
      2 lg Eggs
      1 ts Vanilla Extract

MMMMM--------------------------FROSTING-------------------------------
      3 tb Butter Or Margarine
    1/3 c  Cocoa
  1 1/2 c  Confectioners' Sugar
      2 tb Milk; (Up To 3 Tb Maybe
           -Needed)
    1/2 ts Vanilla Extract
 
  Preheat the oven to 350 Degrees F.  Grease and flour a 13 X 9 X 2-Inch
  baking pan.  In a large mixer bowl, combine the flour, sugar, cocoa,
  baking soda and salt, blending well.  Blend in the butter, sour
  cream, eggs and vanilla.  Beat for 3 minutes on medium speed.  Pour
  the batter into the prepared pans and bake for 40 to 45 minutes or
  until a wooden pick, inserted in the center, comes out clean.  Cool
  in the pan on a wire rack. When cold, frost the Fudge Frosting.
  
  FUDGE FROSTING:
  
  In a small saucepan over low heat, melt the butter.  Add the cocoa and
  cook, stirring constantly, until the mixture begins to boil.  Pour the
  mixture into a small mixer bowl and allow to cool completely.  Add the
  confectioners' sugar to the cocoa mixture alternately with the milk
  then beating to a spreading consistency.  Blend in the vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake with Surprise Filling
 Categories: Cakes, Chocolate
      Yield: 30 servings
 
      2 c  Sugar
      1    Stick margarine [see PS at
           -end]
      6 tb Cocoa
      3    Eggs, separated
      1 c  Buttermilk*
  2 1/2 c  Flour
  1 1/2 ts Vanilla
    1/2 c  Hot water
  1 1/2 ts Baking soda
 
  * (1 cup milk+1 tsp vinegar mixed together may be substituted here)
  
  1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately
  add buttermilk and flour. 3- Beat egg whites, add vanilla and blend
  into mixture. 4 a Pour into a greased and floured 13x9-inch baking
  pan -OR- 4 b Pour into two 8" or 9" diamter cake pans lined with wax
  paper.
  
  SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1
  egg 1 dash salt 0.5 c semi-sweet chocolate chips
  
  1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate
  chips. 3- Drop by teaspoonfuls over cake batter in pan. 4- Bake at
  350 F for 30-40 minutes. Cake is done when it leaves side of the pan.
  
  To make cupcakes, fill paper baking cups 2/3 full with batter,  then
  drop 1 teaspoon Surprise Filling on top of each.  Bake at 350 F  for
  25-30 minutes.  Makes 30-32 cupcakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Caramel Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
      2 c  Cake flour
      2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter or margarine (1 cube)
      2 c  Granulated sugar
      3    Lg. eggs
  1 1/2 ts Vanilla
      3 oz Unsweetened chocolate,
           -melted and cooled (see
           -note)
      1 c  Dairy sour cream
      1 c  Boiling water
           FILLING:
    1/2 c  Butter or margarine (1 cube)
      1    12 oz package caramels,
           -unwrapped
      1 cn Sweetened condensed milk
           -(not evaporated)
 
  Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set
  aside. Sift together the cake flour, baking soda and salt and set
  aside.
  
  Beat the butter and sugar together in a large mixing bowl. Blend in
  the eggs and beat until light and fluffy. Stir in the vanilla and
  melted chocolate. Alternately add the dry ingredients and the sour
  cream to the butter mixture. Beat well after each addition. Stir in
  boiling water.
  
  (Batter will be thin) Divide cake batter in half. Pour one half into
  the prepared cake pan. Bake 10 - 12 minutes, or until firm to the
  touch, and remove from the oven. Meanwhile, prepare the filling. Mix
  butter, caramels, and condensed milk in a sauce pan and melt over low
  heat, stirring often.
  
  Remove from the stove and pour the mixture over the baked half of the
  cake.
  
  Pour the remaining cake batter over the caramel mixture and return to
  the oven. Bake for 15 - 20 minutes or until firm to the touch. When
  cool, serve with ice cream, whipped cream or frost with your favorite
  chocolate frosting.
  
  NOTE: melt chocolate in double boiler over simmer (not boiling water)
  
  Makes 12 servings.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cake Ala Florence
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    1/2 c  Butter
  1 3/4 c  Sifted cake flour
      2    Whole eggs
  1 1/2 c  Sugar
      3 oz Unsweetened chocolate,
           -shaved
    1/2 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
    3/4 c  Boiling water
    1/3 c  Buttermilk
      1 ts Vanilla
 
  Preheat oven 350 F.  Grease and flour 9x9x2 pan.
  
  Place chocolate in hot water.  Stir until melted.  Cool
  
  Sift dry ingredients into mixing bowl.  Drop on soft butter. Beat 2
  minutes at low speed.  Add all other ingredients and beat for 2
  minutes at low speed.
  
  Pour into prepared pan.  Bake 30-35 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Intemperance
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  1 1/2    Pounds, semisweet chocolate
      3    Eggs, seperated
    1/2 c  Strong coffee
    1/2 c  Tia Maria
      2 tb Sugar
    1/2 c  Heavy cream
           Cake:
     23 oz Brownie mix
      2 tb Water
      3    Eggs
           Glaze:
      8 oz Semisweet chocolate chips
    1/3 c  Water
 
  Serves: 8 to 10
  
  This mousse-filled, chocolate-swathed mold is an embarrassment of
  riches. When served to chocolate lovers, the only sound in the room
  will be faint moans of pure, unadulterated decadent pleasure.
  
  Filling:
  
  Melt chocolate with coffee on top of a double boiler.  When chocolate
  is completely melted, remove pan from heat.  Beat egg yolks until
  pale yellow and stir into chocolate.  Gradually stir in Tia Maria.
  Cool mixture.
  
  In a seperate bowl, beat egg whites, gradually adding sugar until
  whites are stiff. Whip cream. Gently fold whipped cream into cooled
  chocolate mixture and then fold in egg whites.
  
  Preheat oven to 350.  Beat ingredients together at medium speed of
  electric mixer until batter is smooth.  Grease an 11-by-15 inch
  jellyroll pan.  Line it with waxed paper.  Grease and lightly flower
  paper, shaking off any excess flower.  Spread batter evenly in
  jellyroll pan.  Bake for 10 to 12 minutes or until cake tests done.
  Turn cake onto a rack and peel off paper. Lightly oil a 2-quart
  charlotte mold and line with cooled cake. Cut rounds of cake to fit
  both top and bottom of mold, and a strip for sides. Place smaller
  round in bottom of mold. (you will probably have to piece one section
  of side to cover completely,  but don't worry; any patchwork will be
  hidden by chocolate glaze.) Fit larger round of cake on top of mold.
  Chill for 3 or 4 hours or until firm. Unmold and cover with glaze.
  
  Melt chocolate in water and stir until smooth.  Spread over top of
  mousse-cake and drizzle down sides.  Chill again.  Serve in slender
  slices ~- its indecently opulent.
  
  Hints: Melt chocolate in microwave. Its much faster. Instructions are
  on the chocolate package.
  
  A souffle dish makes a good replacement for the Charlotte mold.
  
  Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raisin Snacking Cake
 Categories: Cakes, Snacks, Chocolate
      Yield: 12 servings
 
    3/4 c  Raisins
      1 c  Water
  1 1/4 c  Granulated Sugar
    2/3 c  Vegetable Oil
      1 lg Egg, Slightly Beaten
  1 3/4 c  Unbleached All Purpose Flour
    1/3 c  Cocoa
      1 ts Baking Soda
    1/2 ts Salt
    1/4 ts Ground Cinnamon
    1/2 c  Chopped Nuts

MMMMM--------------------------GARNISH-------------------------------
           Confectioners' Sugar
 
  Preheat the oven to 350 degrees F.  Grease and flour a 13 X 9 X 2-inch
  baking pan.  In a medium saucepan, bring the raisins and water to a
  boil and simmer for 1 minute.  Remove from the heat and cool
  slightly.  Stir in the granulated sugar and oil.  Add the egg.
  Combine the flour, cocoa, baking soda, salt and cinnamon, then stir
  the mixture into the raisin mixture, blending well.  Stir in the
  nuts.  Pour the batter into the prepared pan and bake for 25 to 30
  minutes or until a wooden pick inserted in the center comes out
  clean.  Place on a wire rack to cool in the pan. When cool, sprinkle
  with the confectioners' sugar.  If you like a design, use a paper
  table doily as a stencil when sprinkling the sugar over the cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Brownies
 Categories: Desserts, Chocolate, Cakes
      Yield: 12 servings
 
      1 c  Shortening
    2/3 c  Baking cocoa
      2 c  Sugar
      4    Eggs
      2 tb Amaretto/almond flavor
  1 1/2 c  Flour
    1/2 ts Salt
           Handful sliced almonds (opt)

MMMMM---------------------AMARETTO FROSTING--------------------------
    1/4 c  Butter
      2 tb Half-and-half
      3 tb Baking cocoa
      1 ds Salt
  2 1/2 c  Confectioner's sugar
      2 tb Amaretto
 
      Melt shortening with cocoa (I use the microwave), cool.  Beat
  eggs, gradually adding sugar.  Add shortening mixture, Amaretto,
  salt, and flour. Beat until well mixed.  Pour batter into a lightly
  greased 13x9x2" baking pan.  Bake at 400F for 20 minutes; cool.
  Frost with Amaretto Frosting, sprinkle with sliced almonds (or
  arrange in flowery patterns to be fancy). Cut into squares.
  
  ************************** Amaretto Frosting
  *****************************
      Melt butter and cocoa together (the microwave works well for
  this), cool.  Stir in half-and-half.  Add confectioner's sugar, salt,
  and amaretto, stirring until smooth.
  
      From the Oct '86 edition of Southern Living.
      Posted in COOKING 5/10/90 by Debra Heng.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Chocolate-Chocolate-Chip Fudge Cake
 Categories: Chocolate, Cakes
      Yield: 12 servings
 
MMMMM------------------------CAKE LAYERS-----------------------------
    1/4 lb Unsalted butter
           - (room temperature) PLUS:
  2 2/3 tb Unsalted butter
           - (at room temperature)
      2 c  Granulated sugar
      3    Eggs
      2 c  Sifted all-purpose flour
    3/4 c  Unsweetened cocoa powder
           -(preferably Dutch process)
  1 1/4 ts Baking soda
    1/4 ts Baking powder
    1/2 ts Salt
  1 1/2 c  Milk
      1 ts Vanilla extract
    1/4 c  Chocolate-mint liqueur
           - (such as Vandermint)

MMMMM------------------CHOCOLATE FUDGE FILLING-----------------------
    2/3 c  Granulated sugar
    1/2 c  Heavy cream
  2 1/2 oz Unsweetened chocolate
      1 tb Light corn syrup
      2 tb Unsalted butter

MMMMM----------------------CHOCOLATE CREAM---------------------------
  2 1/2 c  Heavy cream
  3 1/2 tb Unsweetened cocoa powder
           -(preferably Dutch process)
      7 tb Confectioners' sugar

MMMMM----------------ASSEMBLY AND CHOCOLATE SYRUP---------------------
      3 tb Chocolate chips
      2 tb Unsweetened cocoa powder
           -(preferably Dutch process)
      2 tb Light corn syrup
      1 tb Granulated sugar
 
  PREPARE THE CAKE LAYERS:  Preheat the oven to 350 F.  Line two 9-inch
  round cake pans with waxed paper; butter and flour the pans; tap out
  any excess flour.
  
  In a mixer bowl, beat the butter until light and fluffy.  Gradually
  add the sugar and continue beating until smooth.  One at a time, beat
  in the eggs until well-blended.
  
  Sift together the flour, cocoa, baking soda, baking powder and salt.
  Add to the egg mixture in thirds, alternating with the milk, mixing
  only until blended.  Blend in the vanilla and liqueur.  Divide the
  batter between the two prepared pans.  Bake until the tops of the
  cakes are springy to the touch, 40 to 45 minutes.  Remove from the
  oven and set on racks to cool for 30 minutes.  Loosen the edges with
  a knife and unmold.  Peel off the waxed paper.  Set the cakes on a
  rack and let cool completely.
  
  PREPARE THE FILLING:  Combine the sugar, cream, chocolate and corn
  syrup in a small heavy saucepan.  Bring to a simmer over moderate
  heat, stirring frequently.  Reduce the heat to low and cook for 10
  minutes, or until the mixture thickens.  Remove from the heat, dot
  the top with the butter and let cool to room temperature, about 15
  minutes.  When cool, stir in the butter until the fudge filling is
  smooth and creamy.
  
  PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks
  form.  Gradually add the confectioners' sugar and continue beating
  until stiff.
  
  ASSEMBLE THE CAKE:  Cover one cake layer with all of the fudge
  filling. Sprinkle evenly with the chocolate chips.  Spread 1/2 cup of
  the chocolate cream on top of the chips.  Top with the second cake
  layer and cover the top and sides of the cake iwth half of the
  remaining chocolate cream.  Use the remainder in a pastry bag to
  decorate the cake as desired. Refrigerate for up to 3 hours before
  serving time.
  
  PREPARE THE SYRUP:  Combine the cocoa, corn syrup, sugar and 2
  tablespoons of water in a small heavy saucepan.  Bring to a simmer
  over low heat and cook, stirring constantly, for 2 minutes.  Transfer
  the syrup to a small bowl and let cool to room temperature, stirring
  once or twice, to prevent a skin from forming.
  
  Just before serving, drizzle the syrup over the top of the cake in a
  lacy design.
  
  Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great
  Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Fudge Frosting
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      3 tb Unsweetened cocoa powder
      1 c  Sugar
    1/3 c  Evaporated skim milk
      3 tb Safflower oil
    1/4 ts Salt
      1 ts Vanilla
 
  In medium saucepan, combine all ingredients except vanilla. Bring to a
  boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla;
  beat 5 minutes with electric mixer. Spread over cake.
  
  Source: Berkshire Eagle 2/25/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate-Amaretto Cheesecake (Make Ahead)
 Categories: Chocolate, Cakes, Cheesecakes
      Yield: 2 servings
 
      6    Chocolate wafers, finely
           -crushed
  1 1/2 c  Light process cream cheese
           -product
      1 c  Sugar
      1 c  1% low-fat cottage cheese
    1/4 c  Plus 2 tbsp unsweetened
           -cocoa
    1/4 c  All-purpose flour
    1/4 c  Amaretto
      1 ts Vanilla extract
    1/4 ts Salt
      1    Egg
      2 tb Semisweet chocolate
           -mini-morsels
 
  From: Light and Easy Cooking Collection, Oxmoor House
  
  You can substitute an 8-inch pan for this cheesecake recipe, if
  desired. The larger cheesecake will require only 45 to 50 minutes
  baking time.
  
  chocolate curls
  
  Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan.
  Set aside. Position knife blade in food processor bowl; add cream
  cheese and next 7 ingredients, processing until smooth. Add egg and
  process just until blended. Fold in chocolate morsels.
  
  Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70
  minutes or until cheesecake is set. Let cool in pan on wire rack.
  Cover and chill at least 8 hours. Remove sides of pan, and transfer
  cheesecake to serving platter. Garnish with chocolate curls, if
  desired. Yield: 12 servings (about 200 calories per serving).
  
  CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for
  amaretto. Yield: 12 servings (about 197 calories per serving).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolatetown Special Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
    1/2 c  Cocoa
    1/2 c  ;Boiling Water
    2/3 c  Vegetable Shortening
  1 3/4 c  Sugar
      1 ts Vanilla Extract
      2 lg Eggs
  2 1/4 c  Unbleached All-Purpose Flour
  1 1/2 ts Baking Soda
    1/2 ts Salt
  1 1/3 c  Buttermilk Or Sour Milk; Use
           -Dried Buttermilk Or A
           -Mixture Of 1 Tb Plus 1 Ts
           -White Vinegar And Enough
           -Milk To Equal 1 1/3 Cup)

MMMMM--------------------------FROSTING-------------------------------
           One Bowl Buttercream
           -Frosting
 
  Stir the cocoa and boiling water together in a small bowl until
  smooth and set aside.  Preheat the oven to 350 Degrees F.  Grease and
  flour two 9-inch round baking pans.  In a larger mixer bowl, cream
  the shortening, sugar and vanilla together until light and fluffy.
  Add the eggs and beat until well blended.  Combine the flour, baking
  soda and salt, blending well. Add, alternately with the buttermilk,
  to the creamed mixture. Blend in the cocoa mixture, mixing well.
  Pour the batter into the prepared pans, dividing evenly.  Bake for 35
  to 40 minutes or until a wooden pick, inserted in the center, comes
  out clean.  Cool for 10 minutes in the pans then remove the cakes and
  cool, until cold, on wire racks. Frost with One Bowl Buttercream
  frosting and garnish as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      1 c  Water
      1    Stick oleo (margarine)
      4 tb Cocoa
    1/4 c  Crisco
           Bring to a rapid boil.
      2 c  Sugar
      2 c  Flour
           Mix. Pour cocoa mixture into
           -flour and sugar. Add:
    1/2 c  Buttermilk
      1 ts Soda
      1 ts Cinnamon
      1 ts Vanilla
      2    Eggs
 
  Beat together and pour into greased and floured sheet pan. Bake at 350
  degrees for 20 minutes. Frosting: Take 1 (3 oz.) pkg. cream cheese, 1
  Tbsp. milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted
  confectioners sugar and 1 tsp. vanilla; mix together until smooth.
  Mix and frost cooled cake. Recipe by: Bette Coan and Mrs. Newlyn
  Williams, Patterson, Louisiana Found in: Talk About Good Shared by:
  Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocolat Walnut Torte
 Categories: Chocolate, Cakes
      Yield: 12 servings
 
      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Eggs, separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
      1 pn Cream of tartar
 
  Servings: 12
  
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly until smooth; set aside. Beat egg yolks
  for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat
  in chocolate mixture. Fold in flour and nuts. Beat egg whites with
  cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,
  beating until stiff peaks form. Blend a fourth of the egg whites into
  the chocolate mixture; fold in remaining egg whites. Pour into 9"
  springform pan lined with parchment paper. Bake at 375 F for 30 to 35
  minutes or until sides start to separate from pan but center is still
  moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum
  Glaze*.
  
  * Separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Almond Ice Cream Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
  1 1/2 c  Chocolate Wafer Crumbs
    1/4 c  Unsalted Butter, Melted
  1 1/2 pt Coffee Ice Cream
  1 1/2 c  Heavy Cream, Well Chilled
      1 ts Vanilla
  1 1/2 c  Amaretti, Crushed
    1/2 c  Almonds, Sliced And Toasted
           Dark Chocolate Sauce *
 
  * See recipe listed under Dark Chocolate Sauce.
  ~---------------------------------------------------------------------
  ~-- In a bowl with a fork, stir together the crumbs and butter until
  the mixture is well combined.  Pat the mixture onto the bottom and
  1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep
  springform pan. Freeze crust for 30 minutes or until firm.  Spread
  ice cream evenly on the crust and return to freezer for 30 minutes or
  until ice cream is firm.  In a bowl with an electric mixer, beat
  cream with vanilla until it holds stiff peaks, fold in amaretti
  thoroughly and spread over ice cream. Smooth top of cake, sprinkle
  with almonds, and freeze cake for 30-45 minutes, or until top is
  firm.  Freeze cake, covered with plastic wrap and foil, overnight.
  Just before serving, wrap a warm damp towel around the side of the
  pan, remove side of pan, and transfer cake to a serving plate. Cut
  into wedges with a knife dipped in hot water and serve it with the
  Dark Chocolate Sauce. A 1988 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
      2 c  Cake Flour, Sifted
  1 1/2 ts Baking Soda
      1 ts Salt
      6 oz Cream Cheese
    1/2 c  Vegetable Shortening
      2 ts Vanilla Extract
      6 c  Confectioners' Sugar, Sifted
    1/4 c  Hot Water
      4 oz Baking Chocolate
    1/4 c  Vegetable Shortening
      3 lg Eggs
    3/4 c  Milk
      1 tb Milk
 
  Sift the cake flour, baking soda, and salt together and set aside.
  Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
  bowl. Beat, with an electric mixer set on high, until light and
  fluffy.  Add confectioners' sugar alternately with hot water and
  chocolate (melted and cooled to room temperature) to cream cheese
  mixture, beating well after each addition.  Blend until smooth.
  Remove 2 cups of the chocolate mixture and cover with plastic wrap.
  Reserve for frosting.  Blend 1/4 cup shortening into remaining
  chocolate mixture.  Add eggs, one at a time, beating well after each
  addition.  Add dry ingredients alternately with 1/4 cup of milk,
  beating well after each addition.  Spread batter in 2 greased and
  waxed paper lined 9-inch round cake pans.  Bake in preheated 350F
  oven for 35 minutes or until cakes test done.  Cool in pans on racks
  for 10 minutes.  Remove from pans; cool completely on racks.  Blend 1
  T milk into the reserved chocolate mixture for frosting.  Place one
  layer on serving plate and spread with frosting.  Top with second
  layer and frost sides and top with remaining frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Blender Chocolate Frosting
 Categories: Chocolate, Cakes
      Yield: 3 servings
 
      6    Blocks (6 oz.) unsweetened
      1 c  Evaporated milk
           Baking chocolate
      1 ts Vanilla
  1 1/2 c  Sugar
      6 tb Margarine
 
  Cut chocolate into small pieces. Put all of the ingredients into a
  blender. Cover. At low speed, blend until larger pieces are chopped.
  Stop motor and stir. Blend at high speed until frosting becomes thick
  and creamy. This frosting is absolutley scrumptious. Makes 3 cups
  frosting.
  
  Recipe by: Mrs. Norman Saurage III Found in: River Road Recipes II
  Shared by: Scott Ward I
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dark Chocolate Pecan Torte
 Categories: Cakes, Chocolate
      Yield: 2 servings
 
      4    Squares (4 Ounces)
           -Unsweetened Chocolate,
           -Broken Into
           Pieces
    1/3 c  Butter Or Margarine
  1 1/2 c  Sugar
  1 1/2 ts Vanilla Extract
      3 lg Eggs, Separated
    1/2 c  Unbleached All Purpose Flour
      3 tb Water
    3/4 c  Finely Chopped Pecans
    1/8 ts Cream Of Tartar
    1/8 ts Salt
           Chocolate Glaze
      1 c  Powdered Sugar
    1/2 ts Vanilla Extract
      2 tb Butter
      2 tb Water
      1    Square (1 Ounce) Unsweetened
           -Chocolate
           Hot Water
 
  Yield: 10 to 12 Servings
  
  In a small microwave safe bowl, place the chocolate and butter.
  Microwave on HIGH (100 %) power 1 Minute or until smooth when
  stirred; cool slightly.
  
  Line the bottom of a 9-inch springform pan with foil; butter the foil
  and sides of the pan.  Pre-heat the oven to 350 Degrees F.  In a
  large mixer bowl, combine the chocolate mixture, sugar, and vanilla
  and beat well.  Add the egg yolks, beating well after each addition.
  Blend in the flour and water, and beat well.  Stir in the pecans.
  Clean the mixer beaters very well and in a small bowl beat the egg
  whites, cream of tartar, and salt until stiff peaks form; carefully
  fold the egg whites into the chocolate mixture.  Pour the batter into
  the prepared pan.  Bake for 45 minutes or until the top appears dry,
  (The torte will NOT test done in the center).
  
  Cool 1 hour.  Cover and refrigerate until firm.  Remove the side of
  the pan.  Invert onto a serving plate and carefully remove the bottom
  of the pan and the foil.  Pour the Chocolate Glaze over the torte
  spreading evenly on the top and sides.
  
  Chocolate Glaze:
  
  In a small mixer bowl, combine the powdered sugar and vanilla extract
  and set aside.  In a small microwave safe bowl, place the butter,
  water, and chocolate.  Microwave on HIGH (100 %) power 1 minute or
  until smooth when stirred.  Add to the sugar mixture, beating until
  smooth.  Add hot water, 1/2 Tsp at a time, if needed until the
  desired consistency is reached.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Death By Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      3 pk Ladyfingers
    1/2 c  Dark rum
  1 1/2 lb Butter (no substitutes)
     27 oz Semisweet chocolate chips
     12    Eggs
  2 1/2 c  Heavy cream
    1/4 c  Sugar
      1 ts Vanilla
      2 tb Vegetable oil
 
  From: John Totels, 25 May 89 00:13:00
  
  Here's a recipe I recently obtained from a friend who in turn
  received it from a friend ....  This recipe can be made a week or so
  in advance, or so I'm told.  It's more like a mousse than a cake, but
  it is indecently rich!
  
  Preparation: Paint outside of the ladyfingers with rum, and place
  flat side down, around the sides and on the bottom of a 10 in.
  springform pan. Melt butter in medium pan; remove from heat and add
  24 oz. of the chocolate bits.  Stir until melted; cool slightly.
  Beat the egg yokes into the mixture one at a time until all are
  incorporated into the chocolate. Beat the egg whites until they form
  stiff, not dry, peaks.  Fold the whites into the chocolate mixture,
  and pour into the lined springform pan. Chill for at least 6 hours.
  
  Whip the cream until thickened and add the sugar and vanilla.
  Continue whipping until very stiff.  Turn the cake onto a serving
  platter, removing the pan sides and bottom (the lady fingers will now
  be on top). Spread a layer of whipped cream over the entire cake,
  then pipe the rest of the whipped decoratively however you wish
  around the cake - be imaginative! Melt the remaining chocolate chips
  with the oil in a double boiler. Cool completely.  Dribble the sauce
  down the sides of the cake. Garnish with stemmed candied cherries.
  Store in the refrigerator.
  
  Should make about 16 servings, or 8 - depending....
  
  Note: If the cake is going to be displayed for any length of time,
  you may wish to use stabalized cream, and add 1 teaspoon of dissolved
  gelatin to the cake mixture.
  
  One more note: I don't know to whom the credit goes for this
  "slightly" fattening recipe, and I apologize for that.  But I am
  passing it on to those of you who are in good health.  If you are not
  in good health, you use this recipe at your own risk - 12 eggs, 2-1/2
  cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no
  substitutes) - there ought to be a law! Thanks for listening.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Death By Chocolate
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
    1/3 c  Egg white
    3/4 c  Sugar
      2 tb Cocoa powder, unsweetened
           GENOISE
     10    Eggs, beaten
    3/4 c  Sugar
  1 1/2 c  Flour; + 2 T
      2 tb Cocoa powder, unsweetened
      1 tb Butter, melted
           MOUSSE
      1 lb Belgian bittersweet
           -chocolate
      6    Egg yolks
      8    Egg whites
    1/2 c  Sugar
           GANACHE
      6 oz Belgian bittersweet
           -chocolate
    2/3 c  Whipping cream
           GARNISH
    1/2 c  Almonds, toasted chopped
      1    Almonds, sliced; additional
     12    Hazelnuts, whole
 
  MERINGUE LAYER
  
  Meringue:  Combine egg whites and sugar in the top of a double
  boiler. Heat to lukewarm.  Remove from heat.  Pour into mixing bowl
  and beat about 15 minutes at medium speed, until stiff.  Quickly fold
  in the cocoa to prevent the meringue from falling.  Grease a 10"
  springform pan, line with parchment paper, and grease again.  Pipe
  meringue through a pastry bag using the round tube, forming a spiral
  on the bottom of the springform pan, starting from the center and
  working out toward the sides until the bottom is completely covered.
  Bake at 250 degrees for 2 hours. Allow to cool in the pan. Genoise:
  Grease a 10" x 3" round baking pan, line with baking parchment, and
  grease again.  Combine beaten eggs and sugar in the top of the double
  boiler.  Heat to lukewarm.  Remove from the heat.  Pour into a mixing
  bowl and beat on high speed about 10 minutes, or until the batter
  forms a ribbon.  Sift the flour and cocoa into the batter and fold to
  combine. Fold in the butter.  Pour into the prepared pan and bake at
  350 degrees 35 to 40 minutes, or until the cake springs back when
  lightly touched and a toothpick comes out clean.  Cool thoroughly.
  Remove from pan. Mousse:  Melt chocolate in the top of a double
  boiler over simmering water. Remove pan from the heat and cool.  Beat
  in the egg yolks, one at a time. Beat the egg whites until soft peaks
  form.  Lightly fold a quarter of the beaten egg whites into the
  chocolate.  Fold in the remaining egg whites, lightly but thoroughly.
  Chill. Ganache: Heat chocolate and cream together in the top of the
  double boiler over simmering water until the chocolate melts.  Blend
  well. Assembly: Spoon half the ganache over the meringue layer in the
  pan and smooth evenly over the surface. Cut the chocolate Genoise
  into two 1/4" slices, reserving the rest of the cake for another use.
  Place one slice over the ganache and meringue layer. Cover with about
  half the mousse. Top with the second layer of cake.  Spoon the
  remaining mousse over the cake and chill until set, at least four to
  six hours.
  Just before serving, spoon remaining ganache on the cake. Carefully
  line the sides of the cake with chopped toasted almonds. Decorate the
  top with hazelnut roses by placing the whole hazelnuts evenly around
  the top of the cake, then place almond slices around each hazelnut to
  resemble petals.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Chocolate Hearts
 Categories: Chocolate, Cakes
      Yield: 2 servings
 
      4    Slices (1/2 oz each) fat
           Free marble poundcake.
      3    Strawberries, divided
      2    Drops red food coloring
    1/2 c  Reduced calorie nondairy
           Whipped topping
 
  Just cut heart shapes from slices of fat free marble poundcake and
  fill with a cloudlike strawberry filling With a 3 inch heart shaped
  cookie cutter, or sharp knife, cut each poundcake slice into a heart.
  Place 1 strawberry in small bowl.  With fork, mash well. Fold
  strawberry mash and red food coloring into whipped topping.  Place a
  poundcake heart on 2 dessert plates.  (if you like, place strawberry
  topping mixture into piping bag fitted with decorative tip.)  Chill 5
  minutes. Pipe o
  
  spoon strawberry topping mixture onto each heart.  Top with remaining
  hearts. Garnish with remaining strawberries. Makes 2 servings, 110
  calories each.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deep Chocolate Torte with Coffee Buttercream
 Categories: Chocolate, Cakes
      Yield: 1 servings
 
MMMMM------------------------CAKE LAYERS-----------------------------
     14 lg Eggs, Separated
  1 3/4 c  Sugar
      9 oz Bittersweet Chocolate,Melted

MMMMM------------------------BUTTERCREAM-----------------------------
      1 c  Sugar
      2 lg Eggs
  1 1/2 c  Unsalted Butter, Softened
      3 tb Instant Espresso, Dissolved
      1 tb Hot water

MMMMM--------------------------GANACHE-------------------------------
  1 1/2 c  Heavy Cream
      6 oz Bittersweet Chocolate, Chip

MMMMM--------------------------ASSEMBLY-------------------------------
    3/4 c  Apricot Preserves
           Chocolate Coffee Beans
 
  Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
  butter and flour the paper, shaking off excess.  In a large bowl with
  an electric mixer, beat the egg yolks.  Add slowly 1-1/2 cups sugar,
  beating, and beat the mixture until it is thick and pale and forms a
  ribbon.  Add the chocolate and combine the batter well.  In another
  large bowl with clean beaters, beat the egg whites until they hold
  soft peaks.  Add the remaining 1/4 cup sugar slowly, and beat until
  whites hold stiff peaks. Stir a fourth of the whites into the yolk
  mixture, fold in remaining whites gently but thoroughly, and pour the
  batter into the pans, spreading it evenly.  Bake the cake layers in
  the middle of a preheated 375F oven for 18-20 minutes or until pick
  test.  Let cake layers cool in the pans, covered with kitchen towels
  on large racks.  Invert the cake layers onto the racks and remove the
  wax paper carefully.  Buttercream: In a small heavy saucepan,
  dissolve sugar in 1/3 cup water over moderate heat, stirring.  Bring
  mixture to a boil, and boil it until it registers 240F on a candy
  thermometer.  In a large bowl with an electric mixer, beat eggs until
  they are frothy.  Add sugar syrup in a thin stream, beating, and beat
  the mixture until it is cool.  Beat in the butter, one T at a time.
  Beat in expresso powder and a pinch of salt.  Beat the buttercream
  until it is combined well.  If necessary, chill the buttercream,
  covered, until it is firm enough to spread.  Ganache: In a large
  heavy saucepan, bring cream just to a boil and remove from heat.  Add
  chocolate and stir until it is smooth.  Transfer mixture to a bowl
  and chill, covered, stirring occasionally, until it is cool and
  thickened.  Do not let it solidify. Beat the mixture until it just
  forms soft peaks, but do not overbeat. Assembly: Force preserves
  through a fine sieve into a bowl.  Transfer the cake layers to a work
  surface.  Trim edges and halve each layer lengthwise. On a serving
  plate, arrange one layer, spread with a third of the preserves, and
  spread a third of the ganache over the preserves.  Top with another
  layer and proceed with the preserves, ganache and cake in the same
  manner, ending with a cake layer on top.  Spread the sides and top of
  the cake with a thin layer of buttercream an chill for 30 minutes.
  Spread on additional buttercream, leaving about 1/3 cup to make
  rosettes.  With a pastry comb or tines of a fork, score the
  buttercream lengthwise.  Draw the back of a knife crosswise across
  the scored buttercream at intervals. Transfer the remaining
  buttercream to a small pastry bag fitted with a decorative tip. Pipe
  rosettes on top of the torte along the long sides and intersperse the
  rosettes with chocolate coffee beans.  Chill.  Remove from
  refrigerator about 30 minutes before serving. A 1989 Gourmet Magazine
  Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Devil's Food Cake with Fudge Frosting (U. S.)
 Categories: Cakes, Chocolate, Text
      Yield: 8 servings
 
  1 3/4 c  Sifted cake flour
    1/2 c  Cocoa powder (not a mix)
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  (1 stk) unsalted butter
  1 1/4 c  Granulated sugar
  1 1/2 ts Vanilla
      2 lg Eggs
      1 c  Boiling water
           FROSTING:
    1/4 c  (1/2 stk) unsalted butter
      2 c  Unsifted confectioners'
           -(10X) sugar
      2    Squares (1 oz each)
           -unsweetened chocolate,
           -melted
  1 1/2 ts Vanilla
      2 tb Half-and-half, milk or
           -evaporated milk
 
  CAKE:
  
  PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well,
  then dust then generously with cocoa. (This gives the cake layers a
  rich brown finish). Sift the flour, cocoa, baking soda and salt onto
  a piece of waxed paper and set it aside. Cream the butter until it is
  fluffy, add the sugar and vanilla, and continue beating until the
  batter is silvery and light. Beat the eggs in one by one, then add
  the sifted dry ingredients, alternately with the boiling water,
  beginning and ending with the dry ingredients and beating well after
  each addition. Divide the batter equally between the two pans,
  smoothing the tops. Bake the layers uncovered for 30 to 35 minutes,
  or until the layers feel spongy to the touch and begin to pull away
  from the sides of the pans. Cool the layers upright in their pans on
  wire racks for 10 minutes, then carefully loosen them around the
  edges with a spatula and turn them onto wire racks. Cool them
  completely.
  
  FOR THE FROSTING: Cream the butter until it is light, then add the
  confectioners' sugar gradually, beating all the while. Beat in the
  melted chocolate and vanilla, then add just enough cream to make the
  frosting a good consistency for spreading. Sandwich the two cake
  layers together with frosting, then frost the top and sides of the
  cake. Swirl the frosting into peaks and valleys. Makes about 8
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Snack Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Pound Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
    1/2 c  Butter or margarine,
           Room temperature
    3/4 c  Brown sugar
    3/4 c  Granulated sugar
      4    Squares (4 oz.) unsweetened
           Chocolate, melted
      4    Eggs
  2 1/2 c  Cake flour
    1/2 ts Baking soda
      1 c  Buttermilk
      2 ts Vanilla
      1 c  Chocolate chips coated in
      2 tb All-purpose flour
 
  Preparation time: 20 min. Baking time: about 50 min. Oven
  temperature: 350 degrees F.
  
  This cake is so rich and moist and it keeps well for some time in a
  well covered cake tin or wrapped in plastic in the refrigerator.
  
  For one 10-inch cake you will need:
  
  Fresh sliced strawberries, for garnish
  
  1. Cream butter with sugars until smooth and well blended.
  
  2. Add chocolate and eggs, one at a time. Beat until fluffy.
  
  3. Mix flour and baking soda. Add to creamed mixture.
  
  4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate
  chips.
  
  5. Turn batter into a well-greased and floured 10-inch tube baking
  pan.
  
  6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester
  comes out clean.
  
  7. Let cake cool in pan for a couple of minutes.
  
  8. Turn cake out of pan onto a wire rack. Cool completely.
  
  9. Garnish with fresh sliced strawberries or other berries.
  
  10.  Serve with a dollop of whipping cream.
  
  From: Great American Recipes Shared by: Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Egyptian Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  1 3/4 c  Flour, Unbleached, Sifted
      2 ts Baking Powder
      1 ts Cinnamon, Ground
    1/8 ts Cloves, Ground
      4 oz Semi-Sweet Chocolate
    1/2 c  Brewed Strong Coffee
    1/2 c  Butter Or Regular Margarine
      1 c  Sugar
      2 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Milk

MMMMM-------------------CINNAMON WHIPPED CREAM------------------------
      2 c  Heavy Whipping Cream
    1/4 c  Sugar
      2 ts Vanilla Extract
    1/2 ts Cinnamon, Ground
 
  Sift the flour, baking powder, cinnamon and cloves together; set
  aside. Combine chocolate and coffee in small saucepan.  Cook over low
  heat until the chocolate is melted, stirring constantly.  Remove from
  heat and cool to room temperature.  Cream the butter and sugar
  together in a mixing bowl, until they are light and fluffy.  Use an
  electric mixer set on medium speed.  Add eggs, one at a time, beating
  well after each addition. Beat in vanilla and chocolate mixture.  Add
  dry ingredients alternately with milk to the creamed mixture, beating
  well after each addition.  Pour batter into 2 greased and waxed
  paper-lined 8-inch cake pans.  Bake in a preheated 350F oven for 30
  minutes or until cake tests done.  Cool in pans on racks for 10
  minutes.  Remove from pans; cool completely on racks. To assemble the
  cake, place one cake layer on serving plate.  Spread with Cinnamon
  Whipped Cream.  Top with second cake layer.  Frost sides and top with
  remaining Cinnamon Whipped Cream.  Refrigerate until serving time.
  CINNAMON WHIPPED CREAM:  Chill large mixing bowl and beaters.
  Combine cream, sugar, vanilla, and cinnamon and beat with an electric
  mixer set at high speed until soft peaks form and mixture is thick
  enough to spread. DO NOT overbeat or you will have butter instead of
  whipped cream. NOTE: The original recipe came from a GI who found it
  in Egypt when he was stationed there.  Hence the name.  The whipped
  cream frosting was added later but really adds to the recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: English Toffee Refrigerator Cake
 Categories: Chocolate, Cakes
      Yield: 12 servings
 
  2 1/2 oz Unsweetened baking chocolate
           -(2-1/2 squares)
    1/2 c  Milk
    2/3 c  Granulated sugar
      5    Egg yolks, beaten
      1 c  Butter
      1 c  Confectioners' sugar
      5    Egg whites
      1 c  Graham-cracker crumbs
      1 c  Pecans, chopped
      1 c  Whipped topping
 
  Makes 12 servings
  
  Melt chocolate; cool.  Combine milk, granulated sugar, and beaten egg
  yolks in top of double boiler.  Cook over boiling water, stirring
  constantly, until thickened.  Cool.  Cream butter, powdered sugar,
  and cooled chocolate together.  Blend into cooled egg-yolk mixture.
  Beat egg whites until stiff.  Fold chocolate mixture into egg whites.
  Blend well.
  
  Combine graham crackers and pecans.  Sprinkle half the graham cracker
  crumb and nut mixture over the bottom of an 8-inch square pan.  Pour
  chocolate mixture into pan; top with remaining crumb and nut mixture.
  Chill for 24 hours.
  
  To serve, cut cake into squares.  Garnish with whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fat Free Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
  1 1/4 c  Flour
      1 c  Sugar
    1/2 c  Unsweetened cocoa
    1/4 c  Corn starch
    1/2 ts Baking soda
    1/2 ts Salt
      4    Egg whites
      1 c  Water
    1/2 c  Karo Light or Dark Corn
           -Syrup
 
  RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING
  
  If you are watching your fat intake, but still love sweets, this cake
  is for you:
  
  Karo Fat-Free Chocolate Cake
  
  Vegetable cooking spray
  
  Preheat oven to 350 degrees.  Spray 9" square baking pan with cooking
  spray. In large bowl, combine dry ingredients until well mixed. In
  medium bowl, whisk egg whites, water and corn syrup. Stir into dry
  ingredients until smooth. Pour into prepared pan. Bake 30 minutes or
  until cake spring back when lightly touched. Cool on wire rack 10
  minutes. Makes 16 servings.
  
  Per serving:  fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal
  130.
  
  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Feathery Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 2 servings
 
  2 1/2    Squares (2 1/2 Ounces)
           -Unsweetened Baking
           -Chocolate Broken
           Into Pieces
    3/4 c  (6 Ounces) Butter Or
           -Margarine, Softened
      2 c  Sugar
      1 ts Vanilla Extract
      2 lg Eggs
  2 1/4 c  Unbleached All-Purpose Flour
  1 1/4 ts Baking Soda
    1/2 ts Salt
  1 1/3 c  Water
 
  Yield: 10 To 12 Servings
  
  Pre-heat the oven to 350 Degrees F.  In a small microwave safe bowl,
  place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to
  2 minutes or until smooth when stirred; set aside to cool slightly.
  Grease and flour two 9 inch round baking pans.  In a large mixing
  bowl, beat the butter, sugar, and vanilla until light and fluffy. Add
  the eggs and cooled chocolate blending well.  In a separate bowl,
  stir together the flour, baking soda and salt; add alternately with
  the water to the chocolate mixture beating well after each addition.
  Pour the batter evenly into the 2 prepared pans.
  
  Bake for 35 to 40 minutes or until a wooden pick inserted in the
  middle comes out clean.  Cool 10 minutes in the pans and remove from
  the pans and place on a rack to finish cooling.  When the layers are
  completely cool, frost with any desired frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flourless Chocolate Mousse Cake
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
      6    Eggs
    1/2 c  Sugar
      1 lb Semi-sweet chocolate; melted
    1/4 c  Strong coffee
      1 ts Vanilla extract
 
  In a medium bowl place the eggs and sugar, and beat them together for
  3 to 4 minutes, or until eggs are light in color.
  
  Add the melted chocolate and coffee, and stir them in until the
  mixture is smooth.
  
  In anther medium bowl place the heavy cream and whip it until it is
  stiff. Add the vanilla and stir it in.
  
  Gently fold the whipped cream into the chocolate mixture.
  
  Preheat the oven to 350 F.
  
  Pour the mixture into a buttered 9" springform pan.  Place the pan in
  a baking dish that is half filled with hot water.  Bake the mousse
  cake in the water bath for 1 hour.
  
  Turn off the heat and let the cake sit in the oven for another 15
  minutes.
  
  Remove the cake from the oven and let it cool for 30 minutes.
  
  "This is a wonderful, dense, almost brownie-like cake.  Sprinkle on
  some powdered sugar and serve it with vanilla ice cream.  YUMMY is
  the word!"
  
  Source: California Beach Recipe - by Joan and Carl Stromquist ISBN:
  0-9622807-3-9 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: French Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 10 servings
 
      7 oz Semisweet chocolate
     14 tb Butter or margarine
      4    Eggs
    3/4 c  Sugar
      1 c  Flour
    1/3 c  Hazelnuts, coarsely chopped
      1 ts Baking powder
 
  Makes about 10 servings
  
  Preheat oven to 425 degrees F.  Grease a springform pan with
  detachable bottom that has a diameter of about 9 1/2 inches.
  
  Melt cooking chocolate and butter in a  thick-bottomed pot over low
  heat. Beat eggs and sugar until light and airy.  Carefully stir the
  somewhat cooled chocolate mixture into egg mixture.
  
  Blend flour, nuts, and baking powder together, and fold carefully into
  batter.  It's important to fold it in gently.
  
  Pour batter into pan and bake in the oven for about 15 minutes.  The
  cake should not become firm.  The "unbaked" batter tastes like a
  delicious filling.
  
  You may garnish cooled cake with a bit of grated chocolate and a ring
  of whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fry's Fudgey Layer Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      1 c  Fry's Cocoa
  1 3/4 c  Sugar, divided
    2/3 c  Water
      2 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
    3/4 c  Butter, softened
      3    Eggs
      2 ts Vanilla
    1/2 c  Milk
           Chocolate Frosting Royale
 
  Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually
  stir in water. Cook and stir over medium heat, until mixture boils;
  cool. Sift together flour, baking soda and salt. Cream butter in
  large mixer bowl until light; gradually beat in remaining 1-1/4 cups
  sugar. Add eggs, one at a time, beating well after each addition.
  Stir in cooled chocolate mixture and vanilla. Add dry ingredients to
  creamed mixture alternately with milk, combining lightly after each
  addition. Divide batter between two greased and wax paper-lined
  9-inch round layer pans. Bake in preheated 350 degree F oven 30 to 35
  minutes. Cool in pans 10 minutes; remove from pans; peel off paper.
  Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer
  cake.
  
  Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan.
  Remove from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla.
  Alternately blend in 4 cups sifted icing sugar and 1/2 cup milk until
  frosting is smooth and spreadable. Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German White Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
  2 1/2 c  Cake flour
      1 ts Baking soda
    1/2 lb Unsalted butter
  1 1/2 c  Sugar
      4 lg Eggs, separated
      4 oz White chocolate, melted in
           -1/2 c boiling water and
           -cooled
      1 ts Vanilla extract
      1 c  Buttermilk
      1 c  Shredded unsweetened coconut
      1 c  Chopped pecans
           Frosting
      1 c  Evaporated milk
      1 c  Sugar
    1/4 lb Unsalted butter
      3 lg Egg yolks
      1 ts Vanilla extract
      1 c  Chopped pecans
      1 c  Shredded unsweetened coconut
 
  CAKE
  
  1. Position the racks in the upper and lower thirds and preheat oven
  to 350 deg F. Lightly butter the bottom and sides of three 8 inch
  round cake pans. Line the pans with parchment paper. Dust the bottom
  and sides with flour; tap out the excess.
  
  2. Into a medium bowl, sift the cake flour and the baking soda. Using
  an electric mixer set at mdeium speed, cream the butter and the sugar
  in a large bowl until light and fluffy, about 5 minutes. Beat in one
  egg yolk at a time, blending well after each addition. Beat in the
  melted white chocolate mixture and the vanilla. At low speed, blend
  in the sifted flour mixture alternately with the buttermilk; do not
  overbeat. Fold in the coconut and pecans.
  
  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the egg
  whites into the cake mixture to lighten it; carefully fold in the
  remaining egg whites.  Spoon the batter into the prepared pans.
  
  4. Bake until the cake springs back when touched in the center and a
  cake tester inserted in the center of the pans comes out clean, about
  35 to 40 minutes. Transfer the cakes in the pans to wire racks and
  cool 10 minutes. Invert the cakes onto the wire racks, carefully peel
  off the parchment paper, and cool completely.
  
  FOR THE FROSTING:
  
  5. In a heavy medium saucepan over medium heat, combine the evaporated
  milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring
  constantly. Do not let mixture boil fast; lower the heat if necessary.
  Remove from heat and stir in the vanilla, pecans, and coconut. Plance
  the saucepan into a bowl filled with ice and stir constantly until
  the frosting is cool and slightly thickened.
  
  6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
  evenly over the cake layer, making sure to spread it all the way to
  the edges. Top with the second layer, and spread with 1/4 of the
  frosting. Top with the third cake layer.  Evenly frost the top and
  sides of the cake with the remaining frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German's Sweet Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 2 servings
 
      4 oz Sweet Chocolate (Baker's
           -German's brand)
    1/2 c  Boiling water
      1 c  Butter/margarine
      2 c  Sugar
      4    Eggs, separated
      1 ts Vanilla
  2 1/4 c  Sifted flour OR 2-1/2 sifted
           -cake flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Buttermilk
 
  FROM:      Baker's Germans' Sweet Chocolate package
  
  Melt chocolate in boiling water.  Cool.  Cream buter and sugar until
  fluffy. Add yolks, 1 at a time, beating well after each. Blend in
  vanilla and chocolate. Sift flour with soda and salt; add alternately
  with buttermilk to chocolate mixture, beating after each addition
  until smooth. Beat egg whites until stiff; fold in beaten whites.
  Pour into three 9-inch layer pans, lined on bottoms with paper. Bake
  at 350~ for 30-35 minutes. Cool Frost tops only.
  
  ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup
  sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1
  tsp vanilla. Cook and stir over medium heat until thickened, about 12
  minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool
  until thick enough to spread, beating occasionally.  Makes 2-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ghirardelli Chocolate Frosting
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
      4 tb Butter
      3 c  Powdered sugar
    1/3 c  Hot milk
      1 ts Vanilla
    1/8 ts Salt
 
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly. Beat sugar with milk, vanilla, and salt
  until smooth. Add melted chocolate and beat until thick enough to
  spread on cake.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grand Marnier Chocolate Pecan Torte
 Categories: Chocolate, Cakes
      Yield: 8 servings
 
MMMMM-------------------------FOR TORTE------------------------------
      8 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Butter
    3/4 c  Sugar, divided
      6    Egg yolks
      2 tb Grand Marnier (orange
           -liqueur)
    1/2 ts Vanilla
  1 1/3 c  Very finely chopped pecans
    1/4 c  Dry bread crumbs
      7    Egg whites

MMMMM------------------CHOCOLATE GANACHE GLAZE-----------------------
      4 oz Ghirardelli Semi-Sweet
           -Chocolate
    1/2 c  Heavy whipping cream
      2 ts Grand Marnier (orange
           -liqueur)
    1/3 c  Very finely chopped pecans
           Grand Marnier Whipped Cream

MMMMM-------------------------DECORATION------------------------------
    3/4 c  Heavy whipping cream
      2 tb Powdered sugar
      2 ts Grand Marnier (orange
           -liqueur)
      1    Fresh orange, thin skin
           -variety
 
  Servings: 8
  
  DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for about 3 minutes. Set aside. In
  the small mixer bowl, cream butter, gradually adding 1/2 cup of the
  sugar; mix until very fluffy. Add egg yolks, liqueur and vanilla;
  beat until creamy. Transfer to larger bowl. Fold melted chocolate
  into creamed mixture. Use a food processor or blender to chop pecans
  to a coarse powder. Combine nuts with crumbs and fold into chocolate
  mixture. Beat egg whites with salt, gradually adding remaining 1/4
  cup sugar; beat until soft peaks form. Stir 1/4 of egg whites into
  chocolate mixture; fold in remaining egg whites. Pour batter into a
  buttered 9" springform pan lined with waxed paper. Bake at 350-F on
  bottom rack for 45-50 minutes or until center is firm. Cool on rack.
  Cake will sink slightly in the center. Remove pan and liner. Top with
  Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration.
  
  Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot.
  On very low heat add chocolate, stirring until smooth and thick.
  Remove from heat. Stir in liqueur. Turn torte, top side down, onto
  serving plate. Arrange strips of waxed paper under cake edge to catch
  excess glaze. Pour glaze over top and sides of cake. After a short
  time, run excess glaze up sides of cake. Cover sides of cake with
  nuts. Remove waxed paper strips. Chill cake while preparing topping.
  
  Grand Marnier Whipped Cream Decoration: Whip cream with sugar and
  liqueur until it holds a shape. Do not overbeat. Pipe rosettes or
  form a ring of whipped cream around top of chocolate glazed torte.
  With a sharp knife cut peel from orange. Slice into circles; cut into
  quarters. Place oranges around cake on top of whipped cream. If
  preferred, sprinkle grated orange rind over whipped cream. Cake
  should be stored in a cool place until served.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Chocolate Layer Cake
 Categories: Cakes, Chocolate
      Yield: 2 servings
 
  2 1/4 c  Sifted Unbleached Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
    3/4 c  Butter Or Regular Margarine
  1 1/2 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      2 oz Unsweetened Chocolate,
           -Melted And Cooled (2 Sqrs)
      1 c  Cold Water
           Dark Chocolate Icing (Below)
 
  Yield: 12 Servings
  
  Sift the flour, baking powder, baking soda, and salt togher in a
  small bowl and set aside.
  
  Cream the butter and sugar together, in a mixing bowl, until light and
  fluffy, using an electric mixer set on medium speed.  Add the eggs,
  one at a time, beating well after each addition.  Blend in the
  vanilla and cooled chocolate.
  
  Add the dry ingredients alternately with the water to the creamed
  mixture, beating well after each addition.  Pour the batter into 2
  greased and waxed paper-lined 9-inch round cake pans.
  
  Bake in a preheated 350 degree F. oven for 30 minutes or until the
  cake tests done.  Cool in the pans on racks for 10 minutes.  Remove
  from the pans and finish cooling.
  
  Place one cake layer on a serving plate upside down (slicing the top
  off in needed to level the cake) and frost the top.  Place the second
  layer on top of the first right side up (again slicing the top if
  needed to square the cake up) and use the remaining frosting to frost
  the sides and top. Use the following icing or one of your choice.
  
  DARK CHOCOLATE ICING:
  
  Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and
  cool to room temperature.  Combine 1/2 cup of butter or regular
  margarine, cooled chocolate, 3 egg yolks in a mixing bowl.  Beat with
  an electric mixer, set on medium speed, until well blended. Gradually
  beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup
  hot water. Beat in 1 tsp vanilla and beat until smooth.
  
  From Farm Journal's Choice Chocolate Recipes by Elise W. Manning
  Copyright 1978
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Great Chocolate Cake and Strawberry Shortcake Variation
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
MMMMM-------------------------BASIC CAKE------------------------------
      1 c  Ghirardelli Unsweetened
           -Cocoa
      2 c  Boiling water
      1 c  Melted butter
  2 1/2 c  Sugar
      4    Eggs
      2 ts Vanilla
  2 1/3 c  Unsifted cake flour
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
           Additional- for Great
           -Strawberry Chocolate

MMMMM-------------------------SHORTCAKE------------------------------
      1 c  Heavy whipping cream
      2 tb Powdered sugar
    1/2 ts Vanilla
           Strawberries
      2 oz Ghirardelli Semi-Sweet
           -Chocolate
 
  DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip
  until smooth. Cool in refrigerator while preparing other ingredients.
  In large mixer bowl, beat butter with sugar, eggs, and vanilla on
  high speed 5 minutes. Sift flour with baking soda, baking powder and
  salt. On low speed, add dry ingredients alternately with cocoa and
  liquid, starting and ending with flour. (Do not overbeat.) Divide
  batter into 2 round pans (9 x 1 1/2") lined with buttered waxed
  paper. Bake at 350-F for 30 to 35 minutes or until cake tests dry
  with a toothpick. Cool in pans for 10 minutes; remove cake and cool
  on racks. Use 1 layer of cake for Great Strawberry Chocolate
  Shortcake dessert. The second layer may be frozen for other great
  chocolate desserts- or the 2 layers may be frosted together.
  
  For shortcake: Whip cream with powdered sugar and vanilla. Spread
  over top of 1 layer of cake. Arrange fresh strawberries on top. Melt
  chocolate and drizzle over berries. Chill to firm chocolate. Makes 8
  servings.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gypsy John
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      1 c  Cake flour
    1/4 c  Unsweetened cocoa
      1 ts Baking powder
    1/4 ts Salt
      3 lg Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Vanilla
           Filling:
     10 oz (10 squares) semisweet
           -baking chocolate
      2 c  Heavy cream
      2 tb Rum
           Icing:
    1/4 c  Light corn syrup
      2 tb Hot water
      2 tb Butter
      1 pk (6 oz) semisweet chocolate
           -bits
 
  Cake:
  
  Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
  grease.
  
  Sift flour, cocoa, baking powder and salt together twice; set aside.
  Place eggs in small mixing bowl.  Beat with electric mixer 5 minutes
  or until thick and lemon-colored.  Slowly beat in sugar, a tbsp at a
  time. Mixture will become very thick.  Transfer to large mixing bowl.
  Beat in water and vanilla.  Slowly add flour mixture; beat until
  smooth.  Pour into prepared pan, spreading evenly to corners.  Bake
  12 to 15 minutes, or until cake tests done. Loosen from pan.  Turn
  out on rack; remove waxed paper. Invert; cool completely.
  
  Combine baking chocolate, broken into pieces, and cream in heavy
  saucepan. Heat slowly; stirring constantly, until chocolate melts.
  Transfer to medium-sized mixing bowl.  Stir in rum; chill 1 to 2
  hours. Beat with electric mixer until stiff and thick.  Cut cake in
  half crosswise.  Place 1 piece of cake on small cookie sheet.  Top
  with chocolate filling; spread to form even layer 1-1/2 inches thick.
  Top with remaining cake layer.  Chill at least 1 hour.
  
  Prepare frosting.  Combine corn syrup, water and butter in small
  saucepan. Bring to boil; cook until butter melts.  Remove from heat.
  Add chocolate bits; stir until chocolate melts.  Cool at room
  temperature.  Spread over top of cake.  Chill until frosting sets.
  
  Cut cake into 12 squares; arrange on decorative plate.
  
  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
  Kim Smith 116/35
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Harrow Road Cafe Chocolate Pound Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      3 c  Flour
      3 c  Sugar
      1 c  Cocoa
      3 ts Baking powder
    1/8 ts Salt
      1 c  Butter, melted
  1 1/2 c  Milk
      3 ts Vanilla
      3    Eggs
    1/4 c  Cream, light
 
  Sift all the dry ingredients together. Make a well in center. Add the
  butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time,
  alternating the cream, beat well after each addition. Pour the batter
  into a greased and floured 10-inch tube pan. Bake in a 325 degree (F)
  oven for 1 1/4 hours. Cool on a rack and the remove from the pan.
  
  Source: America's Country Bed and Breakfast Inn Cookbook Originally
  posted by: Dale Lovell Posted by: Kim Smith, cooking echo, August 7,
  1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Heath Bar Cake (Plain Jane)
 Categories: Cakes, Chocolate
      Yield: 9 servings
 
      2 c  Flour
      1 c  Brown sugar
    1/2 c  Sugar
    1/2 c  Butter
  1 1/4 c  Nuts, chopped
      1 c  Chocolate chips
      9    Heath Bars
      1 ts Baking soda
      1 c  Buttermilk
      1    Egg
      1 ts Vanilla
 
  Calories     per serving:             Number of Servings:   9 Fat
  grams per serving:              Approx. Cook Time: 0:35 Cholesterol
  per serving: Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 350.  Mix flour and sugars in a large bowl.  Cut in
  butter until as fine as cornmeal.  Set aside 1/2 of mixture for
  topping.
  
  Coarsely chop 7 Heath Bars.  Add them to remaining flour mixture,
  along with 1 cup chopped nuts, and chocolate chips.  Add baking soda
  to buttermilk and stir into mixture.  Add egg and vanilla, stirring
  well.
  
  Pour mixture into a prepared, greased and floured 9" x 13" pan.
  Coarsely chop remaining 2 Heath Bars.  Add to reserved crumb mixture
  along with remaining chopped nuts.  Sprinkle over batter.
  
  Bake at 350 degrees for 35 minutes.  Cool before serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Bar Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      8    Plain Hershey bars
 15 1/2 oz Hershey syrup
      2 c  Sugar
      2    Sticks oleo
      4    Eggs
  3 1/2 c  Flour
      1 c  Buttermilk
    1/2 ts Soda
      1 c  Chopped pecans
      1 ts Vanilla
 
  Melt bars and syrup together. Cream butter and sugar. Add eggs one at
  a time. Beat well. Add cooled chocolate and mix well. Add flour and
  buttermilk alternately. Add pecans and vanilla last. Bake in tube pan
  1 1/4 hours at 350. CHOW DOWN!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
     10 oz Plain Hershey bars
    1/2 ts Soda
      1 c  Margarine or butter
      1 c  Buttermilk
      2 c  Sugar
      5    1/2 oz can Hershey Chocolate
           -Syrup
      4    Eggs
      2 ts Vanilla
  2 1/2 c  Flour
  2 1/2 c  Chopped nuts
    1/4 ts Salt
 
  Melt Hershey bars in double boiler. Cream margarine and sugar. Add
  melted Hershey bars. Add eggs, one at a time, beating well after each
  addition. Sift together flour, salt, and soda and add alternately
  with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in
  greased and floured tube pan at 325 degrees for 1 1/2 hours.
  
  Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by:
  Scott Ward
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey Light Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 12 servings
 
  1 1/4 c  Flour
    1/3 c  Hershey's Cocoa
      1 ts Baking Soda
      6 tb Extra Light Corn Oil Spread
      1 c  Sugar
      1 c  Skim Milk
      1 tb White Vinegar
    1/2 ts Vanilla Extract
 
  Heat oven to 350F.  Spray two 8 inch round pans with cooking spray.
  In bowl, stir flour, cocoa and baking soda.  In saucepan, melt corn
  oil spread, stir in sugar.  Remove from heat.  Add milk, vinegar and
  vanilla to mixture in sauce pan, stir.  Add dry ingredients, wisk
  until well blended. Pour evenly into pans.  Bake 20 minutes or until
  wooden pick inserted comes out clean.  Cool.  Fill and frost top.
  Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together
  1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T
  Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of
  mixer about 4 minutes or until soft peaks form.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hershey's Light Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  1 1/4 c  Flour
      1 ts Baking soda
      1 c  Sugar
      1 tb White vinegar
    1/3 c  Hershey's cocoa
      6 tb Extra light corn oil spread
      1 c  Skim milk
    1/2 ts Vanilla extract
 
  Calories     per serving: 160 Fat grams per serving: 4 Approx. Cook
  Time: Cholesterol  per serving: 0 Heat oven to 350 degrees. Spray two
  8 inch round pans with cooking spray. In bowl, stir flour, cocoa and
  baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove
  from heat. Add milk, vinegar and vanilla to mixture in sauce pan,
  stir. Add dry ingredients, wisk until well blended. Pour evenly into
  pans. Bake 20 minutes or until wooden pick inserted comes out clean.
  Cool. Fill and frost top. Refrigerate. ==============Light CoCoa
  Frosting============= In small mixer bowl, stir together 1 envelope
  dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's
  CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about
  4 minutes or until soft peaks form.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Ice Cream Cake
 Categories: Cakes, Ice cream, Entertain, Chocolate
      Yield: 16 servings
 
      8 oz Semisweet chocolate,
           -coarsely chopped
    3/4 c  Whipping cream
      2 tb Corn syrup
      3    Containers (each 1 quart)
           -ice cream
      9    Candy bars (50g)
     16    Chocolate sandwich cookies
           -(oreo)
    1/4 c  Slivered almonds, toasted
 
  Three shades of ice cream give a dramatic effect n a luscious and
  easy to make dessert that's great for kids of all ages. WE used
  chocolate,strawberry and vanilla, but why not choose your own favorite
  flavors? Add a variety of crispy, caramel, chocolate and peanut butter
  flavored candy bars.
  
  In top of double boiler over hot, not boiling, water, melt
  chocolate,cream and corn syrup, whicking until smooth; let cool. Let
  ice cream soften at room temperature for 30 minutes. Meanwhile, cover
  10 inch cardboard circle with waxed paper and place in 11 inch
  springform pan. Chop candy bars and cookies. Spread 1 container of
  ice cream over bottom. Sprinkle with half of the candy bars and
  cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread
  third container of ice cream on top; drizzle with remaining sauce.
  Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
  removed from pan, wrapped well and frozen for up to one month.) Let
  soften in refrigerator for 30 minutes before serving. Makes 16-20
  servings.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 1 servings
 
  2 1/2 c  Sifted Flour
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
    1/2 c  Shortening
    1/2 c  Sugar
    3/4 c  Honey
      1    Egg, Separated
      2 oz Chocolate, Melted
    1/4 c  Water
    1/2 c  Sour Milk
      1 ts Vanilla
 
  Sift flour, baking powder, soda and salt together. Cream shortening
  with sugar and honey until fluffy. Add 1/2 cup dry ingredients and
  blend. Add beaten yolk and chocolate; beat thoroughly. Add dry
  ingredients and liquids alternately in small amounts, blending after
  each addition. Fold in stiffly beaten egg white. Bake in greased pan
  in moderate oven 350F for 40 to 50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Fudge Sundae Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      1 c  Flour
      2 tb Cocoa
    1/4 ts Salt
      2 tb Salad Oil
      1 c  Chopped Nuts
  1 3/4 c  Hottest Tap Water
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 c  Milk
      1 ts Vanilla
      1 c  Brown Sugar
           Ice Cream
 
  Heat oven to 350F.  In an ungreased square pan, 9" X 9" X 2", stir
  together flour, sugar, cocoa, baking powder and salt.  Mix in milk,
  oil and vanilla with fork until smooth.  Stir in nuts.  Spread evenly
  in pan. Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water
  over batter. Bake for 40 minutes.  Let stand for 15 minutes.  Spoon
  into dessert dishes or cut into squares.  Invert each square onto
  dessert plate.  Top with ice cream and spoon sauce over each square.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Fudge Pudding (Cake) with Sauce.
 Categories: Desserts, Cakes, Chocolate
      Yield: 4 servings
 
      1 c  Flour
    1/3 c  Cocoa
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Shortening
      1    Egg
    2/3 c  Milk
           *Sauce*
    3/4 c  Sugar
      3 tb Cocoa
      2 tb Water
      2 c  HOT water
 
  Servings:  4
  
  Preheat to 350F
  
  Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk.
  Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well,
  pour over batter slowly. Bake for 40 min. Serve with milk or cream
  (while warm)
  
  h.peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hyde Park Fudge Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  5 1/3 oz Bitter chocolate (bakery
           -uses Guittard brand)
    2/3 c  Shortening
  2 2/3    Eggs (this is right -- comes
           -from conversion of recipe)*
  1 1/3 c  Water
    3/4 c  Sour milk
  1 1/3 ts Vanilla
      3 c  Flour
  2 3/4 c  Sugar
  1 1/3 ts Baking soda
  1 1/3 ts Salt
           Icing:
    3/4 c  Sugar
      6 tb Evaporated milk
      3 oz Chocolate, unsweetened
  1 1/2 ts Butter
 
  *Whether home cooks throw in that extra 1/3 egg is up to them, but
  baker and Rio Grande store manager Janine Gwaltney believes it makes a
  difference.  "Too much egg and the cake falls in the center," she
  says.
  
  Grease a Bundt pan.  Dust with fine bread crumbs and chill.
  
  Preheat oven to 350 degrees.  Melt the chocolate with the shortening.
  
  Combine eggs, water, milk, and vanilla.  Blend well.  Mix flour,
  sugar, soda, and salt thoroughly. (If you don't, the flour will clump
  in the batter.) Gradually add dry ingredients to liquid ingredients,
  blending on low speed of mixer until just mixed, scraping bowl well.
  Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30
  minutes. Turn out on a cake rack and glaze with icing.
  
  Icing:  While cake is cooling, heat the sugar in the evaporated milk
  in the top of a double boiler until the sugar is dissolved. (The
  mixture will not feel grainy when rubbed between the fingers.) Melt
  butter and chocolate together.  Combine with chocolate mixture. You
  may add one to two tsp hot water to the icing to enhance the sheen.
  Pour icing over the cake.
  
  Texas French Bread bakery, Austin, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Celebration Cake
 Categories: Cakes, Chocolate
      Yield: 2 servings
 
      1    Frozen family sized pound
           -cake, (16 oz) thawed
      3 tb Orange flavoured liqueur
           -(can subst. orange juice)
     15 oz Carton ricotta
    1/2 c  Mini chocolate chips
      3 tb Candied fruit
 
  Cocoa-Mocha Frosting (recipe follows)
  
  Slice top and end pieces off pound cake to form rectangle.  Slice
  crosswise to form three even layers.  Sprinkle top of each layer with
  liqueur or juice.  Put fine sieve over mdm bowl. Using rubber
  scraper, press Ricotta thru sieve.  Fold in canndied fruit and
  chocolate chips.  Place bottom layer of cake on heavy duty foil.
  Spread evenly with half of cheese mixture. Top with 2 nd layer of
  cake, top with remaining cheese. Top with third layer, wrap tightly
  with foil, chill for two or three hours until well chilled.
  
  Cover top and sides with mocha frosting.  Cover and refrigerate.
  
  Cocoa-mocha Frosting:
  
  1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant
  coffee 1/3 c European style cocoa 1 1/2 c powdered sugar
  
  In sm mixer bowl, beat butter until creamy.  In sm c, mix coffee
  powder and warm water.  Mix cocoa and powdered sugar, add alternately
  to butter with the coffee mixture.  Beat until smooth and creamy.
  Frost top and sides of cake.  Makes about 2 c frosting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua White Chocolate Valentine Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
  1 3/4 c  Whipping cream
  3 1/2 oz Chopped white chocolate
    1/4 ts Vanilla
           CAKE:
      2 oz White chocolate
    1/2 c  Whipping cream
  1 1/3 c  Sifted cake flour
    1/2 ts Baking powder
           Salt
    1/4 c  (4 tablespoon) unsalted
           -butter room temperature
      1 c  Sugar
      1    Whole egg
      1    Separated egg
      6 tb Milk room temp
           KAHLUA SYRUP:
      3 tb Water
      1 ts Instant coffee powder
      1 ts Sugar
    1/4 c  Kahlua
 
  WHITE CHOCOLATE GANACHE:
  
  Prepare ganache before mixing and baking cake to allow it to chill.
  
  GANACHE: In large bowl of electric mixer, combine cream and
  chocolate. Set over simmering water until chocolate is melted. Stir
  until smooth. Refrigerate at least 4-5 hours, stirring occasionally,
  until very thick. Add vanilla and beat until stiff.
  
  CAKE: In small bowl set over simmering water, melt chocolate and cream
  together. Stir until smooth. Set aside to cool completely. In large
  bowl of electric mixer, beat batter until fluffy. Gradually beat in
  3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in
  cooled chocolate. Alternately stir in dry ingredients and milk,
  beginning and ending with dry ingredients and blending thoroughly
  after each addition. In small bowl, whisk egg white with dash of salt
  until soft peaks form. Whisk in remaining 1/4 cup sugar, beating
  until very thick and glossy and mixture falls from whisk in heavy
  ribbon. Gently fold egg white into batter. Pour batter into 8 or 9
  inch heart shaped cake pan which has been lined with butter and
  floured waxed paper. Bake on center shelf of oven at 350 degrees
  about 40 minutes or until wooden pick inserted in center comes out
  clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first
  trim any excess crust away from pan rim, and carefully peel away
  paper. Cool completely. Transfer cake to serving plate. Using wood
  pick, poke holes about 1 inch deep and at about 1 inch intervals in
  top of cake. Frost with white chocolate ganache.
  
  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and
  sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil
  and pour into small bowl. Add kahlua and stir to blend. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Luxe Layer Extravaganza
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
    1/2 c  Boiling water
    1/2 c  Unsweetened cocoa powder
    2/3 c  Buttermilk
  1 2/3 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter, softened (1 stick)
  1 1/3 c  Granulated sugar
      3    Eggs
      1 ts Vanilla
           RASPBERRY FILLING:
    1/2 c  Granulated sugar
    1/4 c  Water
      1 c  Heavy cream
      2 tb 10 X (confectioners') sugar
      1 ts Vanilla
      4    Egg whites
    1/8 ts Cream of tartar
      1 c  Raspberries
      1 ts Grenadine
           Garnish (Optional): whipped
           -cream, orange zest,
           Fresh raspberries
 
  CHOCOLATE CAKE:
  
  PREPARE THE CAKE:  Grease a 15 x 10 x 1-inch baking pan.  Line with
  waxed paper.  Grease the waxed paper.  Preheat the oven to moderate
  (350F).
  
  Pour the boiling water over the cocoa powder in a medium-size bowl;
  stir to dissolve the cocoa.  Stir in the buttermilk; the mixture
  should be cool. Sift the flour, baking soda, baking powder, and salt
  onto a sheet of waxed paper.
  
  Beat the butter and sugar in a large bowl with an electric mixer at
  medium speed until light and fluffy.  Add the eggs, one at a time,
  beating after each addition.  Add the vanilla.  Beat the dry
  ingredients into the butter mixture, alternating with the cocoa
  mixture, beginning and ending with the dry ingredients.  Pour into
  the prepared pan.
  
  Bake for 20 minutes or until the center springs back when lightly
  pressed. Cool the cake in the pan on a large wire rack for 10
  minutes. Turn the cake out onto the rack to cool completely.  Remove
  the waxed paper.
  
  PREPARE THE FILLING:  Heat the granulated sugar and water to boiling
  in a very small saucepan over medium heat, stirring to dissolve the
  sugar.  Boil until the temperature registers 240 F on a candy
  thermometer, about 10 minutes.
  
  Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small
  bowl until stiff.  Cover and refrigerate.
  
  Using clean beaters, beat together the egg whites and cream of tartar
  in a large bowl until soft peaks form.  Slowly beat the hot syrup
  into the egg whites, beating until the meringue forms stiff peaks and
  is cool.
  
  Place the raspberries in a blender or food processor.  Whirl for
  about 5 seconds to puree.  Fold the raspberries and grenadine into
  the whipped cream.  Gently fold the meringue into the raspberry
  cream.  Set aside.
  
  ASSEMBLE THE CAKE:  Cut the cake crosswise into three equal
  rectangles (5 x 10 inches).  Place one rectangle on a serving
  platter. Top with 2 cups of the filling.  Repeat two more times,
  ending with a layer of raspberry cream.  Garnish with whipped cream,
  orange zest, or fresh raspberries, if you wish.
  
  Makes 8 servings.
  
  Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g
  Carbohydrate, 399 mg sodium, 152 mg Cholesterol.
  
  Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Martha Washington Devil's Food Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      4    Squares (1 oz) of
           -unsweetened chocolate
      2 c  Sugar
  1 1/2 c  Buttermilk
      2 c  Flour
  1 1/2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
    3/4 c  Butter or margarine
      3    Eggs
      1 ts Vanilla.
 
  Martha Washington Devil's Food Cake (from Baker's Book of Chocolate
  Riches)
  
  Melt  chocolate  in a saucepan over a very low  heat,  stirring
  constantly until smooth.  Add 1/2 cup of the sugar and 1/2  cup of
  the buttermilk. Stir until well blended.  Cool  thoroughly. Mik
  flour, baking powder, soda and salt.  Cream  butter,  and gradualy
  beat in the remaining 1 1/2 cups sugar.   Continue beating until
  light and fluffy. Add eggs, one at a time, beating  thoroughly after
  each.  Blend in about  one-fourth  of the flour mixture,  then  add
  the  chocolate   &   vanilla. Alternately add the remaining flour and
  buttermilk,  beating after each addition until smooth.
  
  Pour  into two 9 inch greased & floured pans, and bake  at  350 for
  about 40 minutes.
  
  I  used a cream cheese frosting on the outside and  filled  the space
  between the layers with the chocolate frosting recipe  on the
  Hershey's cocoa box.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Martha Washington's Devil's Food
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      4 oz Unsweetened Chocolate
      1 c  Sugar
    1/2 c  Buttermilk or sour milk
    1/2 c  Cake Flour; sifted
  1 1/2 ts Baking Powder
    3/4 ts Soda
    1/2 ts Salt
    1/2 c  Butter or shortening
    3/4 c  Sugar
      3    Eggs; well beaten
      1 c  Buttermilk or sour milk
      1 ts Vanilla
 
  Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup
  buttermilk and stir over boiling water until sugar is dissolved.
  Cool. Sift flour once, measure, add baking powder, soda, and salt and
  sift together three times. Cream butter thoroughly add 3/4 cup sugar
  gradually, and cream together until light and fluffy. Add eggs and
  beat well. Add about 1/4 of flour mixture, mix thoroughly; add
  chocolate mixture and blend. Add remaining flour, alternately with
  buttermilk, a small amount at a time; beat very thoroughly after each
  addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a
  moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
  When cold, trim edges, cut in half crosswise, and put together as a
  two-layer cake, matching edges carefully. Spread tops and sides with
  Martha Washington's Fudge Frosting (See recipe). Or add chopped nut
  meats to part of frosting and use as filling. This recipe has been
  adapted to modern measurements from Marthas Washington's own recipe.
  It is an excellent choice for February parties or for any occasion
  where a deluxe cake is desired.
  
  Kate Smith Collection, (as adapted from Martha Washington's recipe)
  Published 1940 by General Foods Corp. (Courtesy of Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
      3 c  Flour, Unbleached, Sifted
    1/3 c  Cocoa, Baking
      3 ts Baking Soda
    1/2 ts Salt
  1 1/2 c  Mayonnaise Or Salad Dressing
  1 1/2 c  Sugar
  1 1/2 c  Cold Water
  1 1/2 ts Vanilla Extract

MMMMM-----------------FLUFFY CHOCOLATE FROSTING----------------------
      1 c  Brown Sugar, Packed
      3 tb Half And Half Or Light Cream
      3 tb Butter Or Margarine
    1/3 c  Chocolate Chips, Semi-Sweet
    1/2 ts Vanilla Extract
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Combine
  mayonnaise and sugar in a mixing bowl.  Beat with electric mixer at
  medium speed until blended.  Gradually beat in cold water and
  vanilla. Add dry ingredients to mayonnaise mixutre, beating until
  well blended, about 2 minutes.  Pour batter into greased 13 x 9 x
  2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or
  until cake tests done. Cool in pan on rack.  Frost with Fluffy
  Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING:
  Combine brown sugar, light cream, and butter in a saucepan.  Cook
  over medium heat, stirring constantly, until mixture comes to a boil.
  Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla.
  Beat with electric mixer at high speed until of a spreading
  consistency. NOTE: This recipe is included in this file as it is a
  classic Chocolate Cake and I have looked for the recipe for years
  before finding it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mayonnaise Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      2 c  Flour
      1 c  Sugar
      4 tb Cocoa
    1/2 ts Salt
      2 ts Baking soda
           Add:
      1 c  Mayonnaise
      1 ts Vanilla
      1 c  Water
 
  Mix together:
  
  Bake at 250 degrees for 20-30 minutes.  Easy and moist!
  
  The recipe didn't say what size pan but you can use your own
  judgement on that.  This was from a book compiled by the Women's
  Guild of Faith Lutheran Church in Plano, TX.
  
  Grace
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
     12 oz Semi sweet chocolate. melted
      4    Eggs separated (room
           -temperature)
    3/4 c  Sugar
      1 c  Mayonnaise (room
           -temperature)
    3/4 c  Ground almonds
    1/4 c  Clour
    1/4 c  Kahlua
 
  From: SF Examiner Posted by: Emily Jorge, COOKING echo
  
  Mexican Chocolate Cake
  
  Confectioners' Sugar
  
  Line the bottom of a 9 inch springform pan with waxed paper. Lightly
  grease the wased paper and side of pan.  Melt the chocolate and cool
  to room temperature.  In a large bowl, with mixer at high speed, beat
  the egg yolks.  Graduly add sugar and beat until light about 4
  minutes. Add mayonnaise and beat for 1 minute longer. Stir in the
  ground almonds and flour until blended. Stir in Kahlus. In a medium
  bowl, using clean beater, beat egg whites until stiff and fold into
  the batter. Pour mixture into the prepared pan.  Bake at 350 for 55
  min. or until firm.
  
  Cool the cake in the pan on a wir rack for 10 minutes.  Remove the
  side of the pan and cool the cake 30 minutes longer. Invert onto a
  wire rack and remove bottom of pan and waxed paper.  Cool completely.
  Sprinkle with confectionr's sugar you might try using a geometric
  patter made from paper to create an interesting design instead of the
  old doilie trick. Hope this is it. Emily Jorge
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mile High Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
    1/2 c  Cocoa, Baking
    1/2 c  Hot Water
      2 ts Baking Soda
    1/2 c  Vegetable Shortening
      2 c  Sugar
      2 lg Eggs
      2 ts Vanilla Extract
  2 1/2 c  Flour, Unbleached, Sifted
      1 c  Buttermilk

MMMMM-----------------------COCOA FROSTING----------------------------
    1/2 c  Butter Or Regular Margarine
      1 oz Baking Chocolate
      1 lb Confectioners' Sugar, Sifted
      1 lg Egg White
      1 ts Vanilla Extract
      1 ts Lemon Juice
      3 tb Milk
 
  Combine cocoa, hot water and baking soda in a small bowl.  Let stand
  while mixing other ingredients.  Cream the shoretening and sugar
  together in a mixing bowl, using an electric mixer set on medium
  speed, until light and fluffy.  Add eggs, one at a time, beating well
  after each addition. Beat in vanilla and cocoa mixture.  Add flour
  alternately with the buttermilk to creamed mixture beating well after
  each addition. Pour batter into 3 greased and wax paper lined 8-inch
  round cake pans. Bake in a preheated 350 degree F. oven for 25
  minutes or until cakes test done. Cool in pans on racks for 10
  minutes. Remove from pans; cool completely on racks. To assemble
  cake, place one cake layer on serving plate. Spread with Cocoa Icing.
  Top with second cake layer and spread a layer of frosting. Top with
  third cake layer and frost sides and top with remaining frosting.
  COCOA ICING: Combine butter, and chocolate in the top of a double
  boiler. Place over hot water; stir until melted.  Remove from heat;
  cool to room temperature. Sift confectioners' sugar into a large
  mixing bowl. Make a well in the center and add egg white, vanila, and
  lemon juice. Pour in the chocolate mixture.  Blend until smooth,
  using an electric mixer set at medium speed. Add milk to make
  frosting of a spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Milky Way Cake (Plain Jane)
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
      6    Milky Way Bars
      1 c  Butter, sweet
      2 c  Sugar
      4    Egg
  2 1/2 c  Flour
    1/2 ts Baking Soda
  1 1/4 c  Buttermilk
      1 ts Vanilla
      1 c  Nuts, chopped
 
  Calories     per serving:             Number of Servings:   8 Fat
  grams per serving:              Approx. Cook Time: 1:20 Cholesterol
  per serving: Marks:
  
  *DIRECTIONS*
  
  Melt candy bars and 1/2 cup butter in a saucepan over very low heat.
  Set aside.  Preheat oven to 350 detgrees.
  
  Beat sugar and remaining butter until fluffy.  Add eggs, one at a
  time, beating well after each addition.  Add flour and baking soda
  alternately with buttermilk, stirring until smooth.  Add candy
  mixture, stirring well. Stir in vanilla and nuts (nuts are optional).
  Pour into greased, floured bundt pan.
  
  Bake at 350 degrees for 1 hour and 15 to 25 minutes.  Test with
  toothpick. Cool in pan on wire rack for 20 minutes and remove from
  pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Milky Way Wonder Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      6    Regular-size (or 13
           -individual-size) Milky Way
           -candy bars
      2    Sticks (1 cup) butter or
           -margarine
      2 c  Sugar
      4    Eggs
  2 1/2 c  All-purpose flour
    1/2 ts Baking soda
  1 1/4 c  Buttermilk
      1 ts Vanilla
      1 c  Chopped nuts
 
  In heavy saucepan over low heat, melt candy bars with 1 stick of the
  butter, stirring frequently until smooth. Remove from heat and allow
  to cool.
  
  Beat remaining stick of butter and sugar until light and fluffy. Add
  eggs one at a time, mixing well after each addition. Stir together
  flour and baking soda and add to butter alternately with buttermilk,
  mixing just until dry ingredients are moistened. Blend in cooled
  Milky Way mixture, vanilla and nuts.
  
  Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in
  350 F. oven 1 hour and 20 minutes, or until top springs back when
  touched lightly and wooden pick inserted in center comes out clean.
  (Top will be quite dark.)
  
  Cool 10 minutes before removing from pan and cooling on wire rack.
  
  From: Steve Herrick Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Miracle Whip Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      2 c  Flour
      3 tb Cocoa
      1 c  Sugar
    1/2 ts Salt
 
  Sift above together 3 times. Put in mixing bowl and make a well in the
  middle.  Put one cup of Miracle Whip Salad Dressing and 3/4 cup of
  boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp.
  vanilla into the well you have made in flour.  Mix well by hand.
  Bake in greased and floured layer cake pans (two 8-inch) or large
  glass pan.  Bake at 350 degrees about 35 to 40 minutes, or until cake
  springs back when tested.
  
  From a cookbook from Zion Lutheran Church, Prairie Village, Kansas
  
  Grace
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Moist Chocolate Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
      2 c  Flour
      1 ts Salt
      1 ts Baking powder
      2 ts Baking soda
    3/4 c  Unsweetened cocoa
      2 c  Sugar
      1 c  Oil
      1 c  Hot coffee
      1 c  Milk
      2    Eggs
      1 ts Vanilla extract
           Favorite Icing:
      1 c  Milk
      5 tb Flour
    1/2 c  Butter, softened
    1/2 c  Shortening
      1 c  Sugar
      1 ts Vanilla extract
           For cake, sift together dry
           -ingredients in a mixing
           -bowl.
           Add oil, coffee and milk;
           -mix at medium speed for 2
           Minutes.  Add eggs and
           -vanilla; beat 2 more
           -minutes (batter
           Will be thin).  Pour into 2
           -greased and floured 9" cake
           Pans.  Bake at 325 degrees
           -for 25-30 minutes.  Cool
           -cakes
     15    Minutes before removing from
           -pans. Cool on wire racks.
           Meanwhile, for icing,
           -combine the milk and flour
           -in a
           Saucepan; cook until thick.
           -Cover and refrigerate.  In
           -a
           Mixing bowl, beat butter,
           -shortening, sugar and
           -vanilla
           Until creamy.  Add chilled
           -milk/flour mixture and beat
           -for
     10    Minutes. Frost cooled cake.
 
  Cake:
  
  From:  "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking
  Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mom's Hot Fudge Pudding (Cake) with Sauce.
 Categories: Cakes, Chocolate, Sauces
      Yield: 4 servings
 
      1 c  Flour
    1/3 c  Cocoa
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Shortening
      1    Egg
    2/3 c  Milk

MMMMM---------------------------SAUCE--------------------------------
    3/4 c  Sugar
      3 tb Cocoa
      2 tb Water
      2 c  HOT Water
 
  Preheat to 350F.  Sift dry ingrediants in a bowl.  Cut in
  shortening.  Add egg & milk.  Stir til flour is moist.  Put batter in
  9" cake pan.  Mix sauce well, pour over batter slowly.  Bake for 40
  minutes.  Serve with milk or cream (while warm).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Fat Chocolate Cake (Shelley Rodgers)
 Categories: Cakes, Chocolate, Low-cal
      Yield: 6 servings
 
      1 c  Sifted cake flour
    1/3 c  Unsweetened cocoa
      1 ts Baking soda
      1 ts Baking powder
      6 lg Egg whites
  1 1/3 c  Firmly packed brown sugar
      1 c  Unflavored non-fat yogurt
      1 ts Vanilla
 
  Deceptively rich tasting, this cake is less than meets the eye. It
  packs in flavor without fat.  Whipped egg whites and non-fat yogurt
  lighten up this version of the classic chocolate cake.
  
  Powdered sugar (for sifting on top when finished)
  
  Preheat oven to 350 degrees.  Mix flour, cocoa, baking soda and baking
  powder.  In a lg bowl, beat whites, brown sugar yogurt and vanilla
  until well blended. Stir in flour mixture and beat until evenly
  moistened.
  
  Pour batter into a nonstick 8-inch square pan (or coat an
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old World Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
  1 1/2 c  Cake Flour, Sifted
  1 1/4 c  Sugar
    1/3 c  Cocoa, Baking
      1 tb Instant Coffee
  1 1/3 ts Baking Soda
    3/4 ts Salt
    2/3 c  Vegetable Shortening
      1 c  Buttermilk
      1 ts Vanilla Extract
      2 lg Eggs

MMMMM------------------SWEETENED WHIPPED CREAM-----------------------
      1 c  Heavy Whipping Cream
      2 tb Sugar
      1 ts Vanilla Extract
 
  Sift the cake flour, sugar, cocoa, instant coffee, baking soda and
  salt together in a large mixing bowl.  Add the shortening, 2/3 c of
  the buttermilk and vanilla.  Beat with an electric mixer, set on
  medium speed, for 2 minutes.  Add remaining 1/3 c of buttermilk and
  eggs. Beat, at medium speed, for 2 more minutes.  Pour batter into 2
  greased 8-inch round cake pans.  Bake in a 350 degree F preheated
  oven for 30 minutes or until cakes test done.  Cool in pans on racks
  for 10 minutes. Remove from pans; and completely cool.  Place one
  cake layer on serving palte. Spread with Sweetened Whipped Cream.
  Top with second cake layer. Frost cake with remaining Sweetened
  Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED
  CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla
  in chilled bowl. Beat with electric mixer, at high speed, until soft
  peaks form and mixture is of a spreading consistency. DO NOT
  overbeat. (If you do, you will have butter.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: One-Bowl Buttercream Frosting
 Categories: Cakes, Chocolate, Toppings
      Yield: 2 servings
 
MMMMM--------------------COCOA FOR FROSTINGS-------------------------
    1/3 c  For Light Flavor
    1/2 c  For Medium Flavor
    3/4 c  For Dark Flavor

MMMMM--------------------------FROSTING-------------------------------
      6 tb Butter Or Margarine;
           -Softened
  2 2/3 c  Confectioners' Sugar
    1/3 c  Milk
      1 ts Vanilla Extract
 
  Cream the butter in a small mixing bowl.  Blend in the cocoa and
  confectioners' sugar, alternately with the milk, and continue to beat
  until a spreading consistency is reached.  Additional milk may be
  needed. Blend in the vanilla.
  
  Yield: About 2 Cups Of Frosting
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-Almond Sour Cream Cake with Chocolate Chips
 Categories: Cakes, Chocolate
      Yield: 8 servings
 
    1/3 c  Chocolate mini-morsels OR 2
           -ounces semisweet
           Chocolate cut into small
           -pieces
    1/2 ts Orange-flavored liqueur
      1 ts PLUS 1 2/3 cups sifted cake
           -flour
      2    Eggs
    2/3 c  Sour cream
      1 ts Orange flower water * OR
           -vanilla extract
    2/3 c  Sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/3 c  Unblanched sliced almonds,
           -toasted, cooled
           And ground fine (1 1/4
           -ounces)
      1 tb Grated zest from 1 medium
           -orange
     11 tb Unsalted butter, softened
           * NOTE: The orange flower
           -water, which is used to
           -flavor
           The batter, is distilled
           -fromn orange blossoms
           And can be purchased at
           -liquor stores, pharmacies
           And Middle Eastern or Indian
           -food narkets.
           ORANGE SYRUP
    1/3 c  Sugar
      3 tb Orange juice
    1/4 c  Orange-flavored liqueur
 
  For the cake:  Grease and flour a 6-cup fluted tube pan and set
  aside. Mix the chocolate chips and liqueur in a small bowl.  Add 1
  tablespoon of flour and toss to coat the chips.  Set aside. Beat the
  eggs, 3 tablespoons of the sour cream, and the orange flower water in
  a medium bowl; set aside. Mix the next six ingredients plus the
  remaining 1 2/3 cups of flour in a large bowl at very low speed. Add
  the butter and remaining sour cream; beat at low speed until the dry
  ingredients are moistened. Beat a t medium speed for 1 1/2 minutes to
  aerate and develop the cake's structure. Gradually beat in the egg
  mixture, one-third at a time, scraping down the sides of the bowl as
  it becomes necessary. Stir in the chocolate chip mixture. Adjust the
  oven rack to middle position and heat the oven to 350F. Pour the
  batter into the prepared pan and smooth the surface with a spatula.
  Bake until a cake tester inserted in the center comes out clean and
  the center springs back when touched, 40 to 45 minutes. Transfer the
  cake in its pan to a wire rack.  Prick the entire cake top with a
  toothpick. For the syrup: Put the sugar, orange juice, and
  orange-flavored liqueur in a small saucepan.  Bring to a boil and
  simmer until the sugar dissolves, about 1 minute. Brush the top of
  the cake with half the syrup. Cool the cake in the pan for 10
  minutes.  Remove the cake from the pan and place, rounded side up, on
  a cake plate.  Brush cake surface with the remaining syrup; cool
  completely.  (Can wrap and store at room temperature up to 3 days,
  refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring
  the cake to room temperature.)  Cut cake in slices and serve.
  
  Makes 8 servings.
  
  [ COOKS Magazine; October 1989 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oreo Cookie Tube Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
     25    Cream filled sandwich cookie
      3 c  Flour
  1 1/2 c  Sugar
  1 1/4 c  Milk
      1 c  Shortening
  2 1/2 ts Baking powder
      1 ts Salt
      1 ts Vanilla
      4    Large eggs

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      6 oz Pk semi-sweet choco-chips
      3 tb Shortening
      1 tb Milk
      1 tb Corn syrup
 
  Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each
  cookie into quarters. In large bowl, with mixer at low speed,beat
  flour and remaining ingredeints except cookies and chocolate glaze
  until blended. Increase speed to high, beat 2 minutes, scraping bowl.
  Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into
  remaining batter and spoon into same pan. Bake 50 minutes or until
  cake springs back when lightly touched with finger ( toothpick test
  won't work). Cool cake in pan on wire rack 10 minutes;remove from
  pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1
  quart saucepan over low heat, heat chocolate chips, shortening, milk,
  cornsyrup, stirring until melted and smooth. Place rack with cake
  oven large plate to catch drips, then pour warm glaze over top and
  sides of cake. This cake freezes well, and is wonderful cold from the
  refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Outstanding Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      2 c  Sifted cake flour
    1/2 ts Baking powder
    1/8 ts Salt
    1/2 c  Butter or regular margarine
  1 1/2 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 oz Unsweetened chocolate,
           -melted and cooled
      1 ts Baking soda
      1 c  Iced water
 
  This is a 45 year old recipe from Illinois that our Farm Journal
  tasting staff rated "fantastic." Tender crumbed, deep chocolate
  flavor, with an ultra creamy frosting that tastes like chocolate
  whipped cream.
  
  Whipped chocolate frosting (recipe follows) Sift together cake, baking
  powder and salt; set aside.  Cream together butter and sugar in
  mixing bowl until light and fluffy, using electric mixer at medium
  speed. Add eggs, one at a time, beating well after each addition.
  Blend in vanilla and cooled chocolate, mixing well.  Combine baking
  soda and iced water; stir until baking soda is dissolved.  Add dry
  ingredients alternately with iced water mixture to creamed
  mixture,beating well after each addition. Pour patter into greased
  13x9x2 inch baking pan.  Bake in 350F oven for 35 minutes or until
  cake tests done. Cool in pan on rack 10 minutes.  Remove from pan.
  Cool on rack.  Frost sides and top of cake with whipped chocolate
  frosting. Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE
  FROSTING Combine 2 (1oz) squares unsweetened chocolate and 2 tbsp
  butter or regular margarine in small saucepan.  Heat over low heat
  until chocolate and butter are melted.  Cool slightly.  Combine
  cooled chocolate mixture, 1 cup sifted confectioners sugar, 1 egg,
  1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in metal mixing bowl.
  Set bowl in another bowl filled with ice cubes and water. Beat with
  electric mixer at high speed until mixture becomes light and fluffy,
  and forms soft peaks, about 5 minutes. Origin: Farm Journal's Choice
  Chocolate Recipes Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Passover Chocolate Sponge Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
     12    Eggs, separated
  1 1/2 c  Sugar
      2 tb Cold water
           Juice and grated rind of 1
           -orange
    1/2 lb Sweet chocolate, grated
    3/4 c  Matzo cake flour
 
  Preheat oven to 350^F.
  
  Beat egg yolks and sugar until light and fluffy (about 7 minutes).
  Add cold water, orange juice, orange rind, chocolate and cake flour.
  Gently fold in stiffly beaten egg whites.
  
  Pour into a 10-inch tube pan with removable insert.  Bake for 55 to 65
  minutes or until cake springs back when gently pressed. Cool
  completely, inverted on cake rack, before removing from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Passover Dark Chocolate Nut Cake
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
     10    To 12 eggs
      3 oz Unsweetened chocolate
    1/2 c  Semisweet chocolate pieces
    2/3 c  Sugar
      2 c  Very finely chopped almonds
           -or pecans
    3/4 ts Pure vanilla
    1/4 ts Almond extract
    1/4 c  Sugar
           DARK CHOCOLATE GLAZE:
      1 c  Semisweet chocolate pieces
      1 ts Butter or margarine
    1/2 ts Instant coffee crystals
      1 tb Hot water
      3 tb Dairy sour cream
    1/4 ts Maple flavoring
 
  Servings: 10 to 15
  
  DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of
  warm water. Separate eggs (you should have about 1 1/2 cups whites).
  Pour the whites into the warm mixer bowl and place yolks in a smaller
  mixer bowl (or let separated eggs stand, covered, at room temperature
  for 30 minutes).
  
  Meanwhile, in a small, heavy saucepan, partially melt unsweetened
  chocolate and semisweet chocolate pieces over low heat. Turn off heat
  and stir (chocolate will continue to melt).
  
  Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it
  1/2" wider than the pan and the center hole slightly larger than the
  tube. Grease pan thoroughly. Place liner in pan and grease liner.
  
  Beat egg yolks with an electric mixer on high speed for about 4
  minutes or till they're thick and lemon colored. Add the 2/3 cup
  sugar, beating till very thick. Stir in the melted chocolate and
  chopped nuts.
  
  Thoroughly wash and dry beaters. Beat egg whites with vanilla and
  almond extract till foamy. Gradually add the 1/4 cup sugar to egg
  whites, beating till soft peaks form.
  
  Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to
  the remaining egg white mixture and fold together to combine. Turn
  batter into prepared pan.
  
  Bake at 350-F for about 40 minutes or till top springs back when
  lightly touched. Run a knife around the edge of the pan and center to
  loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed
  paper.
  
  Prepare glaze; spread over top and sides of cake.
  
  Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt
  chocolate over low heat. Remove from heat and stir in butter or
  margarine. In a small bowl, dissolve instant coffee in hot water.
  Stir in the sour cream and maple flavoring. Add sour cream mixture to
  chocolate, stirring till smooth and shiny. Makes 3/4 cup.
  
  Source: Midwest Living Magazine, April 1991
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter-Fudge Marble Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
      1 pk Fudge Marble Cake Mix; (
           -18.25 to 19.75 Oz)
      3 lg Eggs
    1/3 c  Vegetable Oil: PLUS
      2 tb Vegetable Oil; Divided
           Water
      1 c  Peanut Butter Chips; Reese's
 
  Preheat the oven to 350 degrees F.  Grease and flour two 8- or 9-inch
  round baking pans.  Prepare the cake batters according to the package
  directions using the eggs, 1/3 cup of oil and water. In the top of a
  double boiler, over hot NOT boiling water, melt the peanut butter
  chips with the remaining 2 Tb of oil, stirring constantly, OR in a
  small microwave-safe bowl, place the chips and oil, then microwave on
  HIGH (100%) for 45 seconds, stirring if necessary.  If necessary,
  microwave on HIGH (100%) for an additional 15 seconds or until melted
  and smooth when stirred. Gradually add the peanut butter to the
  vanilla batter, blending well. Pour the peanut butter batter into the
  prepared pans.  Randomly place spoonfuls of the chocolate batter on
  top and swirl in as directed on the cake package. Bake for 30 to 40
  minutes or until a wooden pick inserted in the center comes out
  clean. Cool 15 minutes, in the pans, on a wire rack then remove from
  the pans and cool completely.  Frost as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfect Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      1 c  Cocoa
      2 c  Boiling water
      1 c  Butter, softened
  2 1/2 c  Sugar
      4    Eggs
  2 3/4 c  Flour (I used cake flour and
           -suggest others do so also)
      2 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
  1 1/2 ts Vanilla
           Whipped Cream Filling:
      1 c  Whipping cream,
      1 ts Vanilla, and
    1/4 c  Sifted powdered sugar
           Perfect Chocolate Frosting:
      1    (6 oz) package seme-sweet
           -chocolate morsels,
    1/2 c  Half and half,
    3/4 c  Butter
  2 1/2 c  Sifted powdered sugar
 
  This cake is from the December 1990 "Southern Living" article on the
  best recipes of the past 25 years.  We've tried it, and it is a
  stunner!  First printed in December 1977, a recipe submitted by
  Dondee Gage Steves of San Antonio, Texas.
  
  Preheat oven to 350 degrees.  Grease and flour 3 9" round cake pans.
  
  Combine cocoa and boiling water, stir until smooth, then set aside.
  
  Cream butter, gradually add sugar, beating well at mdm speed of an
  electric mixer.  Add eggs, one at a time, beating well after each
  addition.
  
  Combine flour, soda, baking powder, and salt; add to creamed mixture
  alternating with cocoa mixture, beating at low speed of an electric
  mixer, beginning and ending with the flour mixture. Stir in the
  vanilla.  Do not overbeat.
  
  Pour pans and ake 20 minutes or until a wooden pick inserted into the
  center comes out clean. Cool pans 10 minutes. Remove the cake from
  pans; cool completely.
  
  Spread filling between layers; spread frosting on top and sides. Chill
  until serving time.
  
  Filling: Beat whipping cream and vanilla until foamy.  Gradually add
  powdered sugar, beating until soft peaks form.  Chill.
  
  Yield: 2 c
  
  Frosting: Combine chocolate, half and half, and butter in a heavy
  saucepan; cook over mdm heat, stirring until chocolate melts (I used
  a glass measuring c and the microwave). Remove from heat; add
  powdered sugar, mixing well.
  
  Set saucepan in ice, and beat at low speed of an electric mixer until
  the frosting holds its shape and loses its gloss.  Add a few more
  drops of half-and-half if needed to make spreading consistency.
  
  Yield: 2 1/2 c
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
  2 1/3 c  Cake flour; sifted
  2 1/4 ts Baking Powder
    3/4 ts Salt
    1/2 ts Soda
    2/3 c  Butter or shortening
  1 1/4 c  Sugar
      1    Egg; unbeaten
      2    Egg yolks; unbeaten
      3 oz Unsweetened chocolate;melted
    3/4 c  Milk
      1 ts Vanilla
    1/3 c  Boiling water
 
  Sift flour once, measure, add baking powder salt and soda, and sift
  together three times. Cream butter thoroughly, add sugar gradually,
  and cream together until light and fluffy. Add egg and egg yolks, one
  at a time beating well after each. Add chocolate and blend. Add flour
  alternately with milk, a small amount at a time, beating after each
  addition until smooth. Add vanilla, then add boiling water, beating
  quickly and thoroughly Bake in two greased deep 9-inch layer pans in
  moderate oven (350 degrees F) 30 to 35 minutes, or until done.
  
  Spread Pineapple Fluff Frosting (see recipe) between layers and on
  top and sides of cake. Double recipe for three 10-inch layers.
  
  This cake may be baked as follows: bake about 2/3 of batter in
  greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45
  minutes, or until done; remaining 1/3 of batter may be baked in 15
  greased medium cup-cake pans in moderate oven (350 degrees F.) 25
  minutes, or until done.
  
  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy
  of Barb Day)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beet Chocolate Cake
 Categories: Chocolate, Vegetables, Cakes
      Yield: 16 servings
 
  1 3/4 c  Flour, Unbleached, Sifted
  1 1/2 ts Baking Soda
    1/2 ts Salt
  1 1/2 c  Sugar
      3 lg Eggs
      1 c  Vegetable Oil
  1 1/2 c  Beets, Pureed
      2 oz Unsweetened Chocolate *
      1 ts Vanilla Extract
           Confectioners' Sugar, Sifted
 
  *  Melt and cool the 2 1-oz squares of baking chocolate.
  ~---------------------------------------------------------------------
  ~-- Sift together the flour, baking soda and salt; set aside.
  Combine sugar, eggs, and oil in a mixing bowl.  Beat with an electric
  mixer set at medium speed for 2 minutes.  Beat in the beets, cooled
  chocolate, and vanilla. Gradually add dry ingredients, beating well
  after each addition.  Pour into greased 13 x 9 x 2-inch baking pan.
  Bake in a preheated 350 degree F. oven for 25 minutes or until cake
  tests done.  Cool in pan on rack. Cover and let stand overnight to
  improve flavor.  Sprinkle with confectioners' sugar. NOTE: This is
  similar to a recipe that I had from one of the local cooking shows
  that was sent out to the listeners when the Red food coloring was
  banned. While I have not tried this recipe, I did make the other one
  and it was good.  But the other recipe is long gone.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Reine De Saba
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      4 oz Semisweet chocolate
      4 oz Slivered almonds
    2/3 c  Confectioners sugar - PLUS 2
           -tablespoons
    1/2 c  Cake flour
      3    Eggs
      1    Stick butter
    1/2 ts Almond extract
           CHOCOLATE GLAZE*
      3 oz Semisweet chocolate
      2 oz Butter
           Slivered almonds for garnish
 
  Calories     per serving:             Number of Servings:   6 Fat
  grams per serving:              Approx. Cook Time: Cholesterol per
  serving: Marks:
  
  *DIRECTIONS*
  
  *For the nicest looking shiny glaze, serve this cake on the day it is
  completed.  The cake remains moist and delicious, however, for several
  days.
  
  PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
  10-inch round cake pan. Cut the 4 ounces of chocolate into small
  pieces and melt in the top of a double boiler set over hot water,
  stirring frequently. Remove pan from hot water and cool slightly. In
  a food processor, nut grinder or blender, grind the 4 ounces of
  almonds to a powder. If you use a processor or blender, put 2
  tablespoons of the sugar in the machine along with the nuts.  Put
  ground nuts through a sieve to get rid of any remaining chunks.  Toss
  the powdered almond mixture with the flour. Separate the eggs.  Beat
  together the butter and 1/3 cup of the remaining sugar until creamy
  and light.  Add the melted chocolate and the extract. Add the egg
  yolks, one at a time, beating thoroughly after each addition. Beat
  the whites to stiff peaks, add the remaining sugar, and beat until
  glossy. Fold in nut mixture.  Gently followed egg white mixture into
  chocolate just until incorporated. Pour the batter into the prepared
  pan. Bake in a preheated oven until a toothpick inserted in the
  center of the cake comes out almost clean, about 30 minutes. Cool in
  the pan for about 10 minutes. Divide into individual servings if
  desired. Recipe can be made to this point up to a day ahead.
  
  CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
  boiler set over hot water, stirring frequently, until just melted.
  Remove from hot water. Cool the chocolate glaze just until it
  thickens. It should remain pourable. Glaze whole cake or individual
  servings on a rack set over a pan to catch drippings. Garnish with
  almonds if desired.
  
  Serve at room temperature or refrigerate for up to 4 days.
  
  Serves 6.
  
  Recipe from Cook's Magazine, September/October, 1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
      1 c  Sugar
    1/4 c  Cocoa
    1/2 c  Buttermilk
    1/2 ts Vanilla
    1/4 lb Butter, unsalted
      1    Egg
      1 c  Flour, Cake
    1/2 ts Baking Soda
      1 pn Salt
      2 oz Chocolate, bittersweet
    1/4 c  Cream, Heavy
    1/4 ts Vanilla
 
  Calories     per serving:             Number of Servings:  10 Fat
  grams per serving:              Approx. Cook Time: Cholesterol per
  serving: Marks:
  
  *DIRECTIONS*
  
  Preparations:  Divide sugar and buttermilk as below.  Beat egg. Soften
  butter.  Preheat oven to 375 degrees.
  
  Butter and flour and 2-inch deep, 8-inch round cake pan and set
  aside. Beat 1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla.
  
  In another bowl, combine butter and 1/2 cup sugar; beat until light
  and creamy.  Add beaten egg a little at a time, beating until smooth
  between each addition. Beat in the cocoa mixture.
  
  Combine cake flour, baking soda, and salt.  Resift together and beat
  into the butter/cocoa mixture in two parts alternating with 1/4 cup
  buttermilk. Pour batter into prepared pan and bate at 375 degrees for
  30 - 35 minutes. Let cake rest a few minutes before turning out onto
  a cake rack to cool.
  
  For a glaze:  In a double boiler, melt chocolate, cream, and vanilla.
  Stir until smooth and let cool to warm.  Pour over cake.
  
  If desire, before glazing, split cake in half and spread your choice
  of filling between the layers.
  
  From Williams-Sonoma's April, 1991 Catalogue, page 7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Romano's Reese's Peanut Butter Cake
 Categories: Chocolate, Cakes
      Yield: 6 servings
 
    3/4 c  Unsalted butter
    3/4 c  Creamy style peanut butter
      2 c  Packed brown sugar
      3    Eggs
      2 c  Unsifted all purpose flour
      1 tb Baking powder
    1/2 ts Salt
      1 c  Milk
      1 ts Vanilla
           Peanut Butter Filling:
      1 c  Cream cheese, softened
    1/2 c  Creamy style peanut butter
           Chocolate Glaze:
    1/2 c  Water
      4 tb Unsalted butter
    1/2 c  Cocoa
      1 c  Unsifted powdered sugar
      1 ts Vanilla
 
  Preheat oven to 350 degrees.  Grease and flour 2 9" cake pans.
  
  In large mixing bowl, cream butter and peanut butter until light and
  fluffy.  Add brown sugar.  Mix to blend.  Add eggs, one at a time,
  mixing well after each addition.
  
  In small bowl, combine flour, baking powder and salt.  Add flour
  mixture to butter and peanut butter mixture alternately with milk,
  beginning and ending with flour mixture.  Add vanilla.
  
  Pour batter into pans.  Bake until cake tests done, about 45 minutes.
  Cool on wire rack to room temperature before frosting the cake.
  
  Spread half of Peanut Butter Filling over tops of each cake. Chill.
  
  Spread half of warm Chocolate Glaze over peanut butter topping on each
  cake, using metal spatula dipped in hot water.  As glaze cools, it
  will thicken.
  
  Peanut Butter Filling: Cream ingredients together until light and
  fluffy.
  
  Chocolate Glaze: Place water and butter in small saucepan. Bring to
  boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
  
  NOTE:  This recipe will make two 9 inch cakes or one stacked layer
  cake. If making the stacked layer cake, the Peanut Butter Filling
  should be put between the layers and on top of the cake before
  topping it with the Chocolate Glaze.
  
  Source: San Antonio Express News
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandi's Chocolate Chip Sour Cream Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
           Sandi Brooks wfcj53b
    1/4 lb Butter
      1 c  Sugar
      2    Eggs
      1 c  +2T sour cream
      2 c  Flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 ts Vanilla
     12 oz Pkg semi sweet choc chips
    1/4 c  Cinnamon sugar
 
  Cream the butter and sugar. Add the eggs, one at a time. Add the sour
  cream and vanilla. Beat until well blended. Sift together the dry
  ingredients. I usually just blend them instead of sifting. Add them
  to the creamed mixture. Mix well. Spoon about 1/2 the batter into a
  greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough
  to ALMOST cover the batter. Spoon the rest of the batter over the
  Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake
  at 350 for 40-45 minutes or until cake tester comes out clean.
  
  Reformatted for MM by Marilyn Frieman WJFH60B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snicker Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
      4 lg Snicker bars
    1/2 lb Oleo
      2 c  Sugar
      4    Eggs
      2 c  Flour
  1 1/2 c  Buttermilk
    1/2 ts Baking soda
      1 ds Salt
      1 c  Nuts
 
  Melt the snicker bars and one stick of oleo in a double boiler and set
  aside.  Cream sugar with the other stick of butter.  Add eggs, then
  flour, soda and buttermilk.  Add nuts and melted snicker bars with
  butter. Bake at 350 degrees for one hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickers Candy Bar Cake
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
      4    Eggs, separated
     16    1 1/2oz Snickers Bars,
           - cut up
    1/4 c  Water
      2 tb Peanut butter, smooth
      2 c  Flour, unsifted
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Butter
      2 c  Sugar
      3 ts Vanilla
  1 1/4 c  Buttermilk, divided
 
  Combine, in the top of a double boiler, the cut-up Snickers bars,
  water, and peanut butter; heat and stir until well melted and
  blended. COOL. Mix together the flour, baking soda and salt. Set
  aside. In a large bowl, cream butter thoroughly; gradually add sugar
  and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla;
  beat in the cooled candy bar mix, mixing until smooth and adding 1/4
  cup buttermilk. Stir in the flour mix alternately with the remaining
  1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly
  beaten egg whites. Divide batter evenly between 2 greased and floured
  9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes.
  Cool in pans on rack for 5 minutes, turn out, and finish cooling on
  rack. Serve with sweetened whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Chocolate Layer Cake
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
      2 c  Flour, Unbleached, Sifted
      2 c  Sugar
  1 1/4 ts Baking Soda
    1/2 ts Baking Powder
      1 ts Salt
    1/4 c  Vegetable Shorteneing
    3/4 c  Sour Cream
      1 ts Vanilla Extract
      2 lg Eggs
      1 c  Water
      4 oz Baking Chocolate

MMMMM--------------------------FROSTING-------------------------------
    1/3 c  Butter Or Regular Margarine
      3 c  Confectioners' Sugar
    1/2 c  Sour Cream
      3 oz Baking Chocolate
 
  Sift togetehr the flour, sugar, baking powder, baking soda, and salt
  into a large mixing bowl.  Add shortening, sour cream, vanilla, eggs,
  water and chocolate (melted then cooled).  Beat with an electric
  mixer at low speed, scraping bowl constantly, for 1/2 minute.
  Increase speed to high and beat an additional 3 minutes, scraping
  bowl occasionally. Pour batter into 2 greased and waxed-paper lined
  9-inch round cake pans. Bake in a preheated 350F. Oven for 35
  minutes or until cake tests done. Cool in pans on racks for 10
  minutes. Remove from pans and cool completely on the racks. Place one
  cake layer on serving plate. Spread with Sour Cream / Chocolate
  Frosting.  Top with second cake layer.  Frost sides and top of the
  cake with the remaining Sour Cream/Chocolate Frosting. SOUR
  CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine,
  confectioners' sugar, and sour cream in a mixing bowl; blend well.
  Add chocolate which has been melted and cooled and vanilla.  Beat
  until smooth. NOTE: I have seen reference to people having trouble
  with their layer cakes and how they rise.  Try this little trick when
  making this cake. Take the layer that has the least amount of rise on
  the top and trim it to be flat with a sharp knife.  Place the trimmed
  side down (layer should be upside down). Then frost between layers
  and place the other layer on right side up and finished frosting.  It
  will give the illusion of having a cake with only one domed layer and
  will sit better on your cake plate. Also the trimmings are great
  eating just plain for the cook or for the kids.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sourdough Chocolate Cake
 Categories: Cakes, Breads, Chocolate
      Yield: 12 servings
 
    1/2 c  Sourdough starter
  1 1/2 c  All purpose flour
      2 c  Sugar
    3/4 c  Powdered cocoa (not instant)
      2 ts Baking powder
      2 ts Baking soda
      1 c  Milk
    1/2 c  Vegetable oil
    3/4 c  Cold coffee
      1 ts Vanilla
 
  Few people bake cakes from scratch anymore unless they can produce
  something that's not possible with a mix.  This sourdough chocolate
  cake falls in that category.  It's got a fudge-like quality you can't
  get any way except with sourdough and since it's all mixed in one
  bowl, it's almost as easy as a boxed cake.
  
  Put the starter in a large bowl, cover loosely and allow to stand at
  room temperature until active and bubbling -- at least one hour.
  Then add the rest of the ingredients, in the order given, beating
  well after each addition.  It is not necessary to sift or premix any
  of the ingredients as long as you are careful to get the baking
  powder and soda evenly mixed.
  
  Grease and flour two 9-inch round cake pans, pour in the batter,
  which will be thin, and bake in a preheated 350. oven for about 30
  minutes, or until the layers test done when poked with a toothpick.
  The cake will have pulled away from the sides of the pan.
  
  Allow to cool about 10 minutes before removing from pans, then finish
  cooling the layers on wire racks.  Do not frost until the cake is
  completely cold.
  
  A mild chocolate butter cream frosting is nice with this cake.
  
  From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing,
  1980. ISBN 0-88266-225-2 ph.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spaceship Cake
 Categories: Chocolate, Cakes
      Yield: 10 servings
 
      1    Layer chocolate cake mix
      2 c  Almonds, slivered
      5 tb Hot water
    1/2 c  Light corn syrup
    1/4 c  Margarine, melted
      2 c  Chocolate chips
  2 1/2 c  Hot Fudge Sauce (can be used
           -in place of last 4
 
  Makes 10 Servings
  
  ingredients above)
  
  Preheat oven to 350 degrees F.
  
  Prepare cake mix as directed.  Pour batter into long, shallow loaf
  pan. Bake cake for 20 minutes, or until done.  Cool slightly before
  removing from pan.  Place cake on rack, top side down.  With sharp
  knife, cut off sharp corners of cake.  Stick almonds into cake ina
  staggered row design. Cover to prevent drying.
  
  Combine hot water, corn syrup and margarine in top of a double boiler.
  Bring mixture to a boil.  Continue to boil until margarine melts.
  Remove from heat; stir in chocolate chips.  Beat until sauce is
  combined. (or, heat Hot Fudge Sauce over a double boiler until it
  drips from a spoon.) Cool sauce to warm; spoon slowly over cake with
  almonds. (This process must be done slowly to allow the sauce time to
  adhere to the nuts and cake.) Allow sauce to set before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Chocolate Applesauce Cake
 Categories: Chocolate, Cakes
      Yield: 16 servings
 
  2 1/2 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
      2 ts Baking Soda
      1 ts Cinnamon, Ground
      1 ts Salt
    3/4 c  Vegetable Shortening
      2 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      1 c  Applesauce
      1 c  Buttermilk
    1/3 c  Boiling Water

MMMMM------------------CHOCOLATE FLUFF FROSTING-----------------------
      2 oz Unsweetened Chocolate
    1/2 c  Confectioners' Sugar, Sifted
    1/4 c  Butter, Softened
      1 ts Vanilla
      2 lg Egg Whites
      1 c  Confectioners' Sugar, Sifted
 
  Sift together flour, baking soda, cinnamon and salt; set aside.  Cream
  together the shortening and sugar in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Add eggs, one at a
  time, beating well after each addition.  Blend in vanilla and
  applesauce.  Add dry ingredients alternately with buttermilk to
  creamed mixture, beating well after each addition.  Beat in boiling
  water. (Batter should be thick.) Pour batter into greased and waxed
  paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350F. oven
  for 1 hour or until cake tests done. Cool 10 minutes in pan on rack.
  Remove from pan; cool on rack.  When cake is cooled, spread with
  Chocolate Fluff Frosting.  Cut in squares.
  
   CHOCOLATE FLUFF FROSTING:
  
  Melt chocolate over hot water.  Cool to room temperature.  Blend
  together confectioners' sugar, butter, melted chocolate and vanilla
  in a bowl and beat until smooth.  In another bowl, beat egg whites
  until soft peaks form, using an electric mixer at high speed.
  Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time,
  until egg white mixture is glossy and stiff.  Fold in chocolate
  mixture into the beaten egg whites.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: The Ultimate Chocolate Mousse Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
      1 lb Bittersweet chocolate; coar
           -sely chopped
    1/2 lb Butter; unsalted
      6    Eggs; lightly beaten
           Chocolate ganache glaze
    2/3 c  Heavy cream
      6 oz Semi-sweet chocolate; finel
           -y chopped
 
  Fat grams    per serving:              Approx. Cook Time:   :15
  CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside
  of an 8-inch springform  pan in a double layer of aluminum foil to
  prevent seepage.
   Butter the pan and line the bottom with a round of parchment or waxed
  paper.  Butter the paper. 2. Combine the chocolate and butter in a
  large metal bowl over a pan of hot - not simmering - water (the
  bottom of the bowl should not touch the water). Let stand, stirring
  occasionally, until the chocolate is smooth and melted. Or melt in a
  glass bowl in a microwave oven on high (100%), stopping and stirring
  every 15 seconds; remove the chocolate when there are still a few
  lumps and stir until completely smooth. 3. Put the eggs in a large
  mixer bowl set over simmering water and stir constantly until warm to
  the touch, about 3 minutes; remove from the heat.  With an electric
  mixer, beat the eggs until they triple in volume and form soft peaks
  when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume,
  if using a hand-held mixer, continue to beat the eggs over simmering
  water until they are hot to the touch, about 5 minutes, then remove
  from the heat and beat until cool.) 4. Fold half the eggs into the
  melted chocolate until partially incorporated. Add the remaining eggs
  and fold until they are just blended and no streaks remain. 5. Pour
  at once into the prepared springform pan and smooth the surface with
  a spatula. Place in a larger roasting pan and add enough hot water to
  the pan to reach about two-thirds of the way up the springform. 6.
  Bake for 5 minutes. Cover the top of the springform loosely with
  lightly buttered aluminum foil and bake for 10 minutes longer. Remove
  the cake from the oven and let cool on a rack for 45 minutes; then
  cover and refrigerate until chilled and very firm, about 3 hours. 7.
  To unmold, run a small spatula or a blunt knife around the edge and
  remove the side of the springform. Carefully invert the cake into a
  plate that has been covered with plastic wrap and remove the bottom
  of the springform; peel off the parchment. Reinvert the cake onto a
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours
  or overnight, until thoroughly chilled, before serving. 8. If you
  want to cover the cake with a chocolate ganache glaze, set it on a
  rack or tuck strips of waxed paper around the bottom of the cake.
  Pour the tepid glaze onto the center of the cake, letting it cascade
  over the sides. Run a long metal spatula lightly across the top so
  that the glaze will not be too thick.  If necessary, use the spatula
  to patch any pare spots. Work quickly before the glaze sets. Prick
  any air bubbles with a needle or pin. Carefully remove any strips of
  waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours
  at room temperature, or 30 minutes in the refrigerator. CHOCOLATE
  GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream.  Remove
  from the heat and immediately add the chopped chocolate. Cover and
  let stand for 5 minutes; then stir gently until the chocolate is
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to
  test it.  It is ready to use when a small amount mounds just a tiny
  bit when dropped from the spoon before disappearing into the mixture.
  If the glaze is too thick and the mound remainds on the surface, add
  warm water (or liqueur) by the teaspoonful, testing until the
  consistency is correct. If for some reason the glaze remains too
  thin, stir in more finely grated chocolate, heat until melted and
  then let cool again. Variations
  
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make
  the Ultimate Chocolate Mousse cake, prefereably using
  extra-bittersweet chocolate.  In step 2, add 2 tablespoons instant
  expresso powder to the melted chocolate and butter.  In step 5, pour
  halfe the chocolate mousse batter into the prepared springform pan
  and drizzle with have the Hot fudge (see recipe).  Add the remaining
  batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE
  CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using
  extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste
  (see note) to the melted chocolate and butter. Garnish, if desired
  with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline
  paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY
  10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate.
  In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot
  jam to the melted chocolate and butter.
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry
  jelly or strained appricot jam mixed with 1 Tablespoon framboise
  (raspberry eau-de-vie).  Spoon this glaze over the top of the cake
  and immediately spread into a thin, even layer with a long, narrow
  spatula. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied
  Cherrys (see recipe) at least a day ahead.  Make the Ultimate
  Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4,
  fold in 1 cup halved, well-drained brandied cherrys.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Toll House Layercake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Butter, softened
      1 c  Brown sugar, firmly packed
    2/3 c  Sugar
      2 ts Vanilla
    1/2 ts Salt
      4    Eggs
      2 c  Flour, all-purpose
      1 pk Chocolate chips, "Little
           -Bits" semi-sweet,
           -divided 12oz pack

MMMMM--------------------------FROSTING-------------------------------
    3/4 c  Butter, softened
  1 1/2 c  Sifted confectioners' sugar
      2 ts Vanilla
 
  Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan.
  Line with waxed paper. In bowl, cream butter, brown sugar, sugar,
  vanilla and salt. Add eggs, one at a time, beating well after each
  addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread
  in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of
  cake. Invert onto floured cloth. Peel off waxed paper. Cut cake
  crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded
  tablespoons frosting on one layer. Top with second layer. Repeat
  layers. Frost with remaining frosting. Frosting: Melt over hot (not
  boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth.
  Set aside. In bowl, cream butter and confectioners' sugar. Add melted
  chocolate and vanilla; blend until smooth. Makes 1-10" cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tunnel of Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
  3 1/2    Sticks butter or margarine,
           -softened (14 oz)
  1 3/4 c  Sugar
      6    Eggs
  2 3/4 c  Powdered sugar
  2 1/4 c  Flour
      1 c  Unsweetened cocoa powder
      2 c  Chopped walnuts (8 oz.) **
  1 1/2 tb (to 2 Tbsp.) milk
 
  "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
  boxed frosting mix, won the Pillsbury BAKE-OFF Contest.  Although the
  frosting mix was discontinued, Pillsbury continued to receive so many
  requests for the cake that the company developed a scratch recipe to
  simulate the original.  Here it is:"
  
  1.  Preheat oven to 350 degrees.  Grease a 12-cup bundt pan or 10"
  angel food tube pan.  Dust with flour; tap out excess. 2. In a large
  bowl, beat together butter and sugar with an electric mixer on medium
  speed until light and fluffly, 1 to 2 minutes.  Add eggs, one at a
  time, beating well after each addition.  Gradually add 2 cups
  powdered sugar, beating until well blended.  By hand, stir in flour,
  3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into
  prepared pan and spread evenly. 3. Bake 58 to 62 minutes.  Since this
  cake has a soft tunnel of fudge, ordinary doneness test cannot be
  used.  Accurate oven temperature and baking time are critical.  Let
  cake cool upright in pan on a rack for 1 hour; then invert onto
  serving plate and let cool completely. 4. To make glaze, in a small
  bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup
  cocoa, and milk.  Mix until well blended. Spoon glaze over top of
  cool cake, allowing some to run down sides. Store cake tightly
  covered.
  
  ** Nuts are essential for the success of this recipe.
  
  From:  "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Upside-Down Chocolate Cupcakes
 Categories: Cakes, Chocolate
      Yield: 12 servings
 
    1/4 c  Butter or margarine, melted
    1/2 c  Brown sugar, firmly packed
      1 tb Water
     36    To 48 walnut halves
      1 c  Cake flour, sifted
    1/3 c  Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
    1/2 ts Vanilla
    1/2 c  Water
    1/3 c  Sweetened condensed milk
    1/2 c  Semisweet chocolate chips
      1 tb Butter
 
  Makes 12 cupcakes
  
  Preheat oven to 350 degrees F.  Well grease 12 muffin pan cups.
  
  In small saucepan, combine the 1/4 cup melted butter, brown sugar,
  and 1 Tbsp water.  Simmer 1 minute.  Place 3 or 4 walnut halves in
  each of the prepared muffin pan cups.  Spoon cooked mixture over
  walnuts.
  
  Sift flour, cocoa, soda, and salt together; set aside.  Cream 1/4 cup
  butter.  Graduallly add sugar and continue creaming until light and
  fluffy. Beat in egg and vanilla.  Blend in dry ingredients
  alternately with the 1/2 cup water, beginning and ending with dry
  ingredients.
  
  Fill muffin pan cups 1/2 full with batter.  Bake for 20 to 25 minutes,
  until surface springs back when gently touched with fingertip.
  Remove from muffin pan.  Let cool inverted on wire racks.
  
  In small saucepan, combine milk and chocolate.  Cook over very low
  flame, stirring constantly, until smooth and thickened, about 10
  minutes. Stir in 1 Tbsp butter; keep warm.  Spread on sides of
  cupcakes.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Victory Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
      2 c  Flour, Unbleached, Sifted
    1/2 c  Cocoa, Baking
  2 1/4 ts Baking Soda
    3/4 ts Salt
    3/4 c  Shortening, Vegetable
    1/3 c  Sugar
  1 1/2 c  Corn Syrup, Dark
      3 lg Eggs, Separated
  1 1/2 ts Vanilla Extract
      1 c  Coffee, Cooled
 
  Sift together the flour, cocoa, baking soda and salt; set aside.
  Cream the shortening and sugar in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Blend in the corn
  syrup and egg yolks. Beat in vanilla.  Add dry ingredients
  alternately with coffee to creamed mixture, beating well after each
  addition. Beat egg whites in another bowl until stiff peaks form.
  Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x
  2-inch baking pan. Bake in preheated 350F oven 45 minutes or until
  cake tests done. Cool in pan on rack. NOTE: This cake recipe dates
  from WW II and as you can see, sugar was very precious and in short
  supply.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Viennese Dreamcake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      3 c  All purpose flour
      1 tb Baking powder
  1 1/2 ts Sugar
    1/2 ts Salt
    2/3 c  Vegetable shortening
      6    Egg yolks
      1 ts Vanilla
           Rich Fudge Frosting
    1/2 c  Butter or margarine (1
           -stick)
    1/2 c  Cocoa powder (not a mix)
    1/4 c  Water
     10 oz Confectioner's sugar, sifted
      1 ds Salt
      2 tb Brandy
 
  Sift flour, bakeing powder and slat onto wax paper. Beat sugar,
  shortening, egg yolks and vanilla in large bowl of electric mixer at
  high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to
  low; add flour mixture alternately with milk, beating after each
  addition, just until gatter is smooth. Pour batter into two greased
  and floured 9 inch layer cake pans, dividing evenly.
  
  Bake in miderate oven 350 degrees, for 30 minutes or until centers
  slpring back when lightly pressed withfingertip. Cool layers in pans
  on wire racks; 10 minuts; loosen around edges with a knife; tutn out
  onto wire racks; cool completely. Put layers together and frost wht
  RICH FUDGE FROSTING, garnish with ROYAL FROSTING  and CAKE LACE.
  
  FICH FUDGE FROSTING:
  
  Melt butter or margarine with cocoa in a large saucepan over low heat
  stirring often, until misture is smooth; remove fom heat. Beat in
  confectioner's sugar, salt and brandy until smooth with electric
  mixer at high speed. TIP: If mixture becomes too thick while frosting
  cake, add a few drops hot water and beat.
  
  FROM: Family Circle - Best Ever Baking - Nov. 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: West Haven Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
      8 oz Dates, Pitted, Chopped
      1 ts Baking Soda
      1 c  Boiling Water
  1 3/4 c  Flour, Unbleached, Sifted
      2 tb Cocoa, Baking
    1/2 ts Salt
      1 c  Shortening, Vegetable
      1 c  Sugar
      2 lg Eggs
      6 oz Semi-Sweet Chocolate Chips
    1/2 c  Walnuts, Chopped
 
  Combine dates, baking soda, and boiling water in a small bowl.  Cool
  to room terperature.  Sift together the flour, cocoa, and salt; set
  aside. Cream the shortening and sugar together in a mixing bowl until
  light and fluffy, using an electric mixer at medium speed.  Add eggs,
  one at a time, beating well after each addition.  Blend in date
  mixture. Then stir in dry ingredients.  Pour into a greased 13 x 9 x
  2-inch baking pan. Bake in preheated 350F. oven for 35 minutes or
  until cake tests done. Cool in pan on rack.  Cut into squares and
  serve with a scoop of vanilla ice cream on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whipped Cream Frosting with Raspberry Sauce (For Decadenc
 Categories: Cakes, Chocolate
      Yield: 6 servings
 
MMMMM-----------------FOR WHIPPED CREAM FROSTING----------------------
      1 pt Heavy whipping cream
      6 tb Powdered sugar
      2 ts Vanilla, or liqueur

MMMMM--------------------FOR RASPBERRY SAUCE-------------------------
     10 oz Frozen raspberries in syrup
      1 tb Cornstarch
 
  DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla
  or liqueur. Spread over top of one layer cake. Serve with raspberry
  or fudge sauce.
  
  Raspberry sauce: Thaw raspberries. Thicken by cooking with the
  cornstarch. Chill and serve over (or along side) cake with whipped
  cream.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Cream Filling
 Categories: Cakes, Beef, Chocolate
      Yield: 1 servings
 
  1 1/2 ts Unflavored Gelatin
      3 tb Cold Water
      6 oz White Choc.-flav. baking bar
  1 1/4 c  Whipping Cream
      1 ts Vanilla Extract
 
  Servings:  1
  
  * White Chocolate-flavored baking bar should be grated.
  
  Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
  Cook over low heat, stirring until gelatin dissolves. Add grated
  baking bar and stir constantly until chocolate melts; cool slightly.
  
  Combine whipping cream and gelatin mixture in a mixing bowl; beat at
  medium speed of an electric mixer until thickened. Stir in vanilla.
  Makes 3 cups.
  
  Source: Christmas with Southern Living  1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries
 Categories: Cakes, Chocolate, Cheese
      Yield: 10 servings
 
      9 oz White chocolate
      3 ts Gelatin powder
      1 qt Soft whipping cream
      8 oz Sugar
      2 lb Cream cheese
      4 oz Caramel DeLites Cookies,
           -diced and crumbled
      4 oz Shortbread Cookies, diced
           -and crumbled
      4 oz Praline Royale Cookies,
           -diced and crumbled
      6 oz Sun-dried cherries
      1 oz Melted butter
 
  Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream
  cheese and sugar in mixing bowl. Use medium speed for 10 minutes.
  When mixture is soft and creamy add melted white chocolate and
  gelatin. Mix for two minutes. Add whipped cream and sundried cherries.
  
  To assemble: Grease a 10-inch mold with butter and cover sides with
  the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then
  pour the cheesecake mixture over the first layer of cookies.. On top
  of that pour the Praline Royale mixture. Alternate the cheese and
  cookie layers.
  
  Makes 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
  1 1/2 c  Sugar
      1 c  Flour, Unbleached, Sifted
    3/4 c  Whole Wheat Flour, Stirred
      2 ts Baking Soda
      1 ts Salt
      1 c  Butter Or Regular Margarine
      1 c  Water
    1/4 c  Cocoa, Baking
      2 lg Eggs, Beaten
    1/2 c  Sour Cream

MMMMM-----------------------COCOA FROSTING----------------------------
    1/2 c  Butter Or Regular Margarine
      6 ts Milk
    1/4 c  Cocoa, Baking
      1 lb Confectioners Sugar
      1 ts Vanilla Extract
 
  Stir together sugar, flour, whole wheat flour, baking soda and salt
  in a mixing bowl.  Combine butter, water and cocoa in saucepan.
  Bring mixture to a boil, stirring constantly.  Remove from heat.
  Pour into flour mixture.  Mix well, using wooden spoon.  Blend in
  eggs and sour cream, mixing well.  Pour batter into greased 13 x 9 x
  2-inch baking pan. Bake in preheated 375F oven 30 minutes or until
  cake tests done. Cool in pan on rack.  Meanwhile prepare Cocoa
  Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all.
  Cool completely. Cut into squares. COCOA FROSTING: Combine butter,
  milk, and cocoa in saucepan. Cook over medium heat until butter is
  melted and mixture is smooth. Stir in confectioners' sugar, that has
  been sifted. Continue cooking over low heat until confectioners'
  sugar is completely dissolved. Remove from heat. Stir in vanilla.
  Frost cake immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Whoopee Pies
 Categories: Chocolate, Snacks, Cakes
      Yield: 6 servings
 
      1 c  Sugar
    1/2 c  Solid White Vegetable
           -Shortening
      2 c  Unbleached Flour
    1/2 c  Unsweetened Cocoa Powder
  1 1/2 ts Baking Soda
      1 ts Salt
      1 c  Milk
      2 ts Vanilla Extract
           FILLING:
    1/2 c  Butter, Softened (1 Stick)
  7 1/2 oz Marshmallow Creme (1 Jar)
    3/4 c  Confectioners' Sugar
    1/4 c  Solid White Vegetable
           -Shortening
    1/2 ts Vanilla Extract
 
  Yield:  About 20 "Pies"
  
  Preheat the oven to 350 degrees F.  Grease 3 or 4 baking sheets and
  set aside.
  
  TO MAKE THE PIES:
  
  Beat the sugar and shortening in the large bowl of an electric mixer
  until well blended.  Mix the flour, cocoa, baking soda and salt in a
  medium-sized bowl with a wire whisk until light and thoroughly
  combined.  (Using the wire whisk to blend the dry ingredients, in
  this case, makes sifting unnecessary.)  With the electric mixer
  running on low speed, add the flour mixture and milk alternately to
  the sugar mixture, starting and ending with the flour mixture,
  beating well after each addition.  beat in the vanilla.
  
  Drop the batter by heaping measuring TBLS. 2 inches apart on the
  prepared baking sheets.  (The little cakes will be about 2 1/2 inches
  in diameter after baking)  You should have about 40 cakes.  Bake for
  15 minutes or until cakes spring back when touched lightly.  Remove
  to wire racks to cool.
  
  TO MAKE THE FILLING:
  
  In a large bowl, combine the butter, marshmallow creme, sugar,
  shortening and vanilla.  Beat for 2 minutes, using an electric mixer
  set on high speed, until light and fluffy.
  
  ASSEMBLY:
  
  Place about 1 TBS of filling on the flat sides of half the cakes. Top
  with the remaining cakes and press together so that the filling
  squashes out the sides a little.
  
  NOTE:
  
  Because of all the butter in the filling, these pies should not be
  held at room temperature indefinitely.  Pies that are not to be eaten
  soon after baking should be wrapped in plastic film and refrigerated
  or frozen for future use.
  
  From Comfort Food by Holly Garrison  Copyright 1988
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Chocolate Cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
  2 1/2 c  Flour, Unbleached, Sifted
    1/4 c  Cocoa, Baking
      1 ts Baking Soda
      1 ts Salt
    1/2 c  Butter Or Regular Margarine
    1/2 c  Vegetable Oil
  1 3/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Buttermilk
      2 c  Zucchini, Unpeeled, Grated
      6 oz Semi-Sweet Chocolate Chips
    3/4 c  Walnuts, Chopped
 
  Sift together flour, cocoa, baking soda and salt; set aside.  Cream
  together the butter, oil, and sugar in a mixing bowl until light and
  fluffy, using an electric mixer at medium speed.  Beat in eggs, one
  at a time, beating well after each addition.  Blend in Vanilla
  Extract. Add dry ingredients alternately with buttermilk to creamed
  mixture, beating well after each addition.  Stir in zucchini.  Pour
  batter into a greased 13 x 9 x 2-inch baking pan.  Sprinkle with
  chocolate chips and walnuts. Bake in a preheated 325F oven for 55
  minutes or until cake tests done. Cool in pan on rack.  Cut into
  squares and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barb's Ohio Buckeyes
 Categories: Candies, Chocolate
      Yield: 2 servings
 
     12 oz Jar creamy peanut butter
    2/3 c  Softened margarine
      1 ts Vanilla
      1 lb Confectioner's sugar
      6 oz Package semi-sweet chocolate
           Chips
      6 oz Package milk chocolate chips
           -or, use 1 package chocolate
           -made for candy making
      3 tb Melted paraffin
 
  From: Bill Jernigan, COOKING echo
  
  Mix together.  Use hands to make into smooth 1 inch balls.  Chill.
  With toothpick, dip all but the very top of balls into melted warm
  mixture--
  
  Drop onto wax paper to harden.  Chill.
  
  no rice krispies in this one, but i don't see why you couldn't add
  them to stretch it a bit, or to cut the incredible bliss of peanut
  butter and chocolate (chortle)...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Buckeyes
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      2 c  Powdered Sugar
  1 1/2 c  Creamy Peanut Butter
    1/2 c  Unsalted Butter, Room Temp
      1 ts Vanilla Extract
      1 lb Semisweet Chocolate,
           - Coarsely Chopped
 
  Mix first 4 ingredients in large bowl to blend. Cover and refrigerate
  for at least 4 hours or overnight.
  
  Form  peanut  butter  mixture  into  3/4-inch  diameter  balls.
  Arrange on baking sheets.  FREEZE 1 hour.
  
  Line additional baking sheets with waxed paper.  Melt chocolate in
  top of double boiler over barely simmering water,  stirring until
  smooth. Remove from over water.  Remove 1/4  of  peanut butter balls
  from freezer. Pierce one with toothpick and  dip into chocolate,
  coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange
  chocolate side down on prepared sheets. Repeat with remaining peanut
  butter balls. Refrigerate until chocolate is firm. Serve Buckeyes
  well chilled.  Makes  approx.
  
  * I use a bag of Nestle choc. chips, melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Candy- Peanut Butter, Easter Eggs
 Categories: Candies, Chocolate
      Yield: 12 servings
 
           Pat Stockett
      2 lb Margarine
      4 lb Peanut butter
      4 lb Confectioners' sugar

MMMMM------------------------EASTER EGGS-----------------------------
    1/4 lb Butter
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 ts Vanilla
  1 1/2 c  Peanut butter or coconut
      4 c  Confectioner's sugar

MMMMM---------------------PEANUT BUTTER EGGS--------------------------
      1 c  Margarine
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 ts Vanilla
      2 lb Powdered sugar
  2 1/4 c  Peanut butter, chunky

MMMMM---------------------RICE KRISPIE EGGS--------------------------
      1 c  Confectioners sugar
      1 c  Crunchy peanut butter
      2 c  Rice Krispies
      2 tb Oil
    1/4 ts Vanilla

MMMMM--------------------PEANUT BUTTER BALLS-------------------------
      1 lb Margarine
      2 c  Peanut butter
  2 1/2 lb To 3 pounds confectioners'
           -sugar
      3 ts Vanilla
      6 oz Semi-sweet chocolate chips
    1/4 lb Paraffin wax
 
  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2
  pounds of dipping chocolate. (Take only a few eggs from freezer to
  dip so the peanut butter does not soften too much.)
  
  Easter Eggs Soften and mix together butter and cream cheese. Add:
  salt, vanilla, peanut butter or coconut and confectioners' sugar
  Place in refrigerator to chill.  Form into egg or ball shape. Dip in
  melted chocolate coating.
  
  Peanut Butter Eggs Cream margarine and cream cheese; add remaining
  ingredients and mix thoroughly. Roll into small eggs or balls. Place
  on cookie sheet on waxed paper and freeze about 2 hours. For
  chocolate, use chocolate chips and a small bar of parafin or
  chocolate coating melted on top of double boiler. After 2 hours
  remove peanut butter eggs from freezer and dip in melted chocolate.
  Place on wax paper to cool. Makes 12 dozen eggs.
  
  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie
  sheet and freeze about 2 hours. Dip in chocolate coating to which a
  small amount of oil or butter may be added. Cool on waxed paper.
  
  Peanut Butter Balls or Eggs Cream margarine and peanut butter
  together. Add sugar and vanilla. Mix together and form desired shape.
  Place on cookie sheets lined with wax paper and place in the
  refrigerator for about 10 minutes. Melt chocolate and paraffin wax
  over low heat. (Use less wax, if preferred).  Put toothpick into
  balls and dip into chocolate. Put back on waxed paper and remove
  toothpick.  You can also use a spoon to dip them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramels Au Chocolat (Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      3 c  Milk
     13 oz Powdered sugar
           Eggsize piece of glucose
  3 1/4 oz Chocolate in tablets
  1 1/2 oz Butter
    1/2    Vanilla bean
 
  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the
  chocolate into a round-bottomed copper pan and melt it slowly on the
  stove. Meanwhile, heat the mixture in the stewpan, not letting it
  boil, since you merely want to melt the sugar and glucose. When
  completely melted, pour this mixture, bit by bit, into the chocolate,
  while stirring. When thoroughly mixed, cook at moderate heat,
  constantly stirring. Cook to the 'ball' stage. (To test the stage of
  cooking by finger, dip the thumb and index finger into cold water,
  then into the mixture, bringing the 2 fingers together and dipping
  them again into water. This should be done quickly to avoid burning.
  The mixture forms a ball that can be rolled with the tip of the
  fingers.) Remove from the fire, add the butter, mix well, and pour
  onto an oiled marble slab in an oiled, iron framework. Let cool and
  cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
    1/2 lb Sugar
      9 oz Fresh heavy cream
      2 oz Cocoa powder
  1 1/4 oz Honey
 
  Cook together in a copper pan (or a pan not lined with tin) until the
  mixture reaches th 'ball'stage. (To test the stage of the cooking by
  finger, dip the thumb and index finger into cold water, then into the
  mixture, bringing the 2 fingers together and dipping them again into
  water. This should be done quickly to avoid burning. The mixture
  forms a small ball that can be rolled with the tip of the fingers)
  Pour this cooked sugar onto an oiled marble slab, keeping it at an
  even thickness of 2/3 in., using 4 oiled rulers to make a framework.
  Let cool and cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese Fudge
 Categories: Candies, Cheese, Chocolate, Christmas
      Yield: 3 servings
 
      1 c  (2 sticks) butter, softened
      8 oz Pasteurized process cheese,
           -cubed
  1 1/2 lb Powdered sugar
    1/2 c  Cocoa
    1/2 c  Non-fat dry milk
      2 ts Vanilla
      2 c  Coarsely chopped nuts
 
  In a large saucepan over medium heat melt butter and cheese, stirring
  frequently. Remove from heat.  Sift together sugar and cocoa; add to
  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts.
  Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Cups
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           CHOCOLATE CUPS:
      2 c  Milk Chocolate Chips
      2 tb Vegetable shortening
     24    1" paper candy cups
           PEANUT BUTTER FILLING:
    3/4 c  Creamy peanut butter
    3/4 c  Confectioners' sugar, sifted
      1 tb Butter, melted
 
  Combine over hot, not boiling, water, the milk chocolate chips and
  vegetable shortening.  Stir until the chips are melted and the
  mixture is smooth.  Remove from the heat but keep over the hot water.
  Coat the inside of the candy cups by using 1 t. of the chocolate
  mixture for each cup. Place the candy cups in the palm of your hand
  and rotate gently, using a narrow rubber spatula to push the
  chocolate up the sides of the cup. Chill.
  
  PEANUT BUTTER FILLING:
  
  In a small bowl, combine the peanut butter, confectioners' sugar and
  butter, mixing until well blended.  Using slightly rounded
  teaspoonfulls, shape the peanut butter filling into balls.  Place 1
  ball in each chilled cup and press lightly with your fingers to
  flatten. Spoon 1 level t. of the reserved chocolate mixture on top
  and smooth over to seal. Chill until form, about 45 minutes.  Store
  in airtight container in the refrigerator.
  
  Source:  Rich Harper, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Creme De Mints
 Categories: Candies, Chocolate
      Yield: 12 servings
 
      2 c  Semi-Sweet Chocolate Chips
    1/4 c  Sour Cream
  2 1/2 tb Mint Flavored Liqueur
 
  Melt over hot (not boiling) water, milk chocolate chips; stir until
  smooth. Remove from heat.  Blend in sour cream.  Stir in mint
  flavored liqueur. Transfer to a small bowl.  Chill until thickened,
  about 30 minutes. Fill pastry bag fitted with decorative tip; pipe
  1-inch candies onto foil-lined cookie sheets.  Chill until ready to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fingers
 Categories: Candies, Chocolate
      Yield: 32 servings
 
      1 c  Powdered sugar
      1 c  Powdered milk
      3 tb Unsweetened cocoa powder
    1/3 c  Raisins
    1/3 c  Glace'cherries
    1/3 c  Mixed candied peel
           Vanilla extract
      1 c  Vegetable shortening, melted
 
  Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit
  and toss until fruit is well coated.
  
  Stir in shortening and a few drops of vanilla. Mix thoroughly.
  
  Line an 8-inch square pan with plastic wrap. Pour mixture into pan.
  Refrigerate until firm. Turn out onto a board and cut into fingers.
  Wrap pieces in foil or pladtic wrap. Store in an airtight container
  in a cool place.
  
  Makes about 32 fingers.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Liqueur Shells
 Categories: Candies, Chocolate
      Yield: 12 servings
 
      3 oz Each of semi-sweet or
           -bittersweet, milk and white
           Chocolate, melted in
           -separate bowls

MMMMM---------------------------MOUSSE--------------------------------
      3 oz White chocolate, chopped
      2    Eggs, separated
      1 tb Each of Tia Maria, creme de
           -menthe or:
           Cointreau food coloring if
           -desired
 
  With a spoon, smear melted chocolate evenly over inside of 12 paper
  cups. Turn cups upside down on a plate. Refrigerate until set. Gently
  peel off the paper.
  
  Mousse:
  
  Slowly melt white chocolate. Remove from heat; quickly beat in egg
  yolks. Set aside. In a separate bowl, beat egg whites until stiff,
  but not dry. Divide egg yolk min into three separate bowls and add 1
  teaspoon of a different liqueur to each bowl. Add a drop or two of
  green food coloring to bowl containing creme de menthe - if desired.
  A drop or two of yellow coloring can be added to Cointreau mixture.
  Gently fold a third of the egg whites into each of the bowls.
  
  Spoon into chocolate shells. Refrigerate 2 hours. These shells should
  be consumed within 24 hours. The chocolate cases can be made ahead of
  time and stored in a cool, dry place.
  
  Makes 12 candies.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marshmallow Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      1 lg Can Evaporated milk
    1/4 lb Butter
      4 c  Sugar
      2 pk Chocolate pieces ( 6 Ozs ea)
    1/2    Jar marshmellow cream
 
  Combine first three ingredients in saucepan and cook to 234 deg.F or
  until it forms a soft ball in cold water. Stir often. Remove from
  heat and fold in remaining ingredients. If desired add chopped nuts.
  Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into
  squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Fruit Balls
 Categories: Candies, Chocolate, Gift
      Yield: 25 servings
 
    125 g  Dried apricots, chopped
    1/3 c  Raisins, chopped
    1/3 c  Sultanas, chopped
      2 ts Grated orange rind
     60 g  Dark chocolate, grated
    180 g  Dark chocolate, extra
     60 g  Butter
 
  Combine apricots, raisins, sultanas, rind and grated dark chocolate
  in a small bowl. Roll teaspoons of mixture into balls, refrigerate
  overnight.
  
  Break extra chocolate into pieces, place in top of a double saucepan
  with butter over simmering water. Stir until smooth or microwave on
  HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly
  coated. Place balls on foil-covered trays; allow to set in a cool
  place. Store balls in airtight container in refrigerator.
  
  Makes about 25
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Nut Caramels
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      2 c  White sugar
    1/2 c  Corn syrup
      2 c  Cream
    1/2 c  Butter or margarine
      6 tb Cocoa
      1 c  Walnuts
      2 ts Vanilla
 
  Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil
  until it threads, then add slowly the other cup cream. Boil to firm
  ball stage when tested in cold water. Add vanilla and nuts, beat
  until creamy.
  
  From the book "Treasured Mennonite Recipes" by the Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Candy Squares
 Categories: Candies, Chocolate
      Yield: 24 servings
 
    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
  Contributed to the echo by: Laurie Gill Pour melted butter in bottom
  of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter.
  Sprinkle walnuts over crumbs, chocolate chips over walnuts and
  coconut over chocolate. Combine evaporated milk with brown sugar.
  Stir until smooth. Pour evenly over layers. Bake at 350 degrees for
  25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Toffee Candy
 Categories: Chocolate, Candies
      Yield: 1 servings
 
    1/2 c  Coarsely chopped pecans
    1/2 c  Butter
    3/4 c  Brown sugar, packed
    1/2 c  Semisweet chocolate pieces
 
  Sprinkle pecans in bottom of buttered 8 inch square baking pan.
  Combine butter and brown sugar in 2 quart heavy saucepan. Cook over
  medium heat, stirring constantly, until mixture comes to a boil.
  Continue cooking, stirring constantly, until mixture reaches hard
  crack stage (295F) on candy thermometer. Immediately pour hot mixture
  over pecans,spreading evenly. Sprinkle with chocolate pieces. Let
  stand 5 minutes. Spread melted chocolate evenly over all. When
  chocolate is set, break up into pieces. Makes about 3/4 of a pound.
  Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Butterscotch Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 1 servings
 
      1 c  Sugar
     15 oz Sweetened condensed milk
    1/2 c  Water
      6 oz Semisweet chocolate pieces
      6 oz Butterscotch flavored pieces
    1/4 c  Butter or regular margarine
      1 ts Vanilla
      1 c  Chopped walnuts
 
  An original recipe from a Georgia homemaker.  She combined three
  different fudge recipes and came up with this fast fix fudge that
  doesn't require refrigeration.
  
  Combine sugar, sweetened condensed milk, water, chocolate and
  butterscotch pieces in 3 quart heavy saucepan.  Cook over medium
  heat,stirring constantly, to soft ball stage (234F) Remove from heat.
  combine butter and vanilla in mixing bowl. Pour hot mixture into
  bowl. Beat with electric mixer at high speed until mixture starts to
  thicken. Stir in walnuts. Spread into greased 9 inch square baking
  pan. Cool and cut in 1-1/2 inch squares.  Makes 36 pieces. Origin:
  Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peanut Butter Ribbon Fudge
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      1 c  Peanut butter
      4 oz Plus 2 tb butter,
           Cut into tablespoons
  3 1/2 oz Marshmallow creme
      2 ts Vanilla extract
      2 c  Granulated sugar
      5 oz Evaporated milk
      2 tb Powdered sugar
     12 oz Semisweet chocolate chips
 
  Wait until you taste this--it's fabulous, easy, and makes a wonderful
  gift.
  
  1. In a small glass bowl, combine peanut butter and 2 tablespoons
  butter. Heat in a microwave oven on High 30 to 60 seconds, stirring
  once, until butter is melted and peanut butter is soft. Stir in
  powdered sugar until well blended; set aside.
  
  2. In a large bowl, combine chocolate chips, remaining 1 stick butter,
  marshmallow creme, and vanilla; set aside.
  
  3. In a large saucepan, combine granulated sugar and evaporated milk.
  Heat over low heat, stirring constantly, until mixture comes to a
  boil. Boil 6 minutes, stirring constantly. Pour over chocolate
  mixture in bowl and stir briskly until chocolate and butter melt and
  mixture is well blended.
  
  4. Turn half of chocolate mixture into a well-buttered 8-inch square
  pan. Carefully spoon reserved peanut butter mixture over chocolate
  layer, spreading evenly. Carefully place remaining chocolate mixture
  over peanut butter mixture and spread evenly. Refrigerate until set.
  Cut into 25 squares.
  
  Source: 365 Great Chocolate Desserts By Natalie Haughton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolatey Peanut Brittle
 Categories: Candies, Entertain, Chocolate, Christmas
      Yield: 6 servings
 
    1/4 c  Cocoa
      1 ts Baking Soda
      1 tb Butter
      1 c  Sugar
    1/2 c  Light Corn Syrup
    1/4 c  Whipping (Heavy) Cream
  1 1/4 c  Salted Peanuts
 
  Yield: About 1 Pound Of Candy
  
  Adding chocolate to peanut brittle makes the brittle taste different
  from any you've ever had before.
  
  Lightly butter a cookie sheet and set aside.  In a small bowl, stir
  together the cocoa and baking soda then add the butter.  Set aside.
  In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and
  whipping cream.  Cook, over medium heat, stirring constantly until
  the sugar is dissolved.  Stir in the peanuts.  Continue cooking,
  stirring frequently, until the mixture reaches 300 Degrees F. or when
  syrup dropped into very cold water separates into threads which are
  hard and brittle.  (Make sure that the bulb of the candy thermometer
  is not resting on the bottom of the pan when using one.) Remove from
  the heat and stir in the cocoa mixture. Immediately pour onto the
  prepared cookie sheet.  With tongs or wooden spoons, quickly spread
  and pull into a 1/4-inch thickness.  Place the cookie sheet on a wire
  rack to cool completely.  When the candy is cold, snap into pieces
  and store in a tightly covered container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Almond Balls
 Categories: Candies, Chocolate, Microwave
      Yield: 26 servings
 
      4 c  (8 1/2-oz) shredded coconut
           -(fresh package!)
    1/4 c  Light corn syrup
      1 pk (11 1/2-oz) milk chocolate
           -pieces
    1/4 c  Vegetable shortening
     26    Whole natural almonds (1-oz)
 
  Tastes just like Almond Joy.
  
  Line two large cookie sheets with waxed paper. Set large wire cooling
  rack on paper; set aside.
  
  Place coconut in large bowl; set aside.
  
  Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
  minute or until syrup boils. Immediately pour over coconut. Work warm
  syrup into coconut using the back of a wooden spoon until coconut is
  thoroughly coated. This takes a little time, and yes, there is enough
  syrup.
  
  Using 1 level measuring tablespoon of coconut, shape into a ball by
  squeezing coconut firmly in palm of one hand, then rolling between
  both palms. (HINT: Measure out all of the coconut then roll into
  balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
  Reroll coconut balls so there are no loose ends of coconut sticking
  up.
  
  Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2
  quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until
  mixture can be stirred smooth and is glossy; stirring once or twice.
  
  Working quickly, spoon 1 level measuring tablespoon of the chocolate
  over each coconut ball, making sure chocolate coats and letting
  excess chocolate drip down onto waxed paper. While chocolate coating
  is still soft, lightly press whole almond on top of each. Let stand
  to set or place in refrigerator. Store in a single layer in airtight
  container. Keeps best if refrigerated. Makes 26.
  
  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Bon Bons
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     15 oz Sweetened condensed milk
    1/2 c  Butter, or margarine
      2 c  Confectioners' sugar
     12 oz Coconut, grated dried
     24 oz Semi-sweet chocolate
      4 tb Shortening
 
  Mix together condensed milk, butter, sugar and coconut. Cover with wax
  paper and chill for 24 hours.
  
  Melt chocolate with shortening.  Roll coconut mixture into balls and
  with fork dip into chocolate.  Drop on wax paper to cool and dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dark Chocolate Walnut Bark
 Categories: Chocolate, Candies, Microwave
      Yield: 1 servings
 
  1 1/2 c  Walnut pieces
      2    Bars (8-oz. each) dark
           -chocolate candy, chopped
      2 oz White chocolate
           -confectionary, chopped
           -(from a 3-oz.
           Bar)
 
  Line large cookie sheet with waxed paper. Spread walnuts out in a
  single layer, close together, on the waxed paper; set aside.
  
  Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave
  on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1
  minute longer, or until chocolate can be stirred smooth and is
  glossy, stirring twice. Immediately pour over walnuts, spreading out
  to a thin, even layer. Let stand until firm.
  
  Place white chocolate in a 1-quart microwave-safe bowl. Microwave on
  medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred
  smooth, stirring twice. With the tip of a metal spoon or a pastry bag
  fitted with a small writing tip, drizzle white chocolate over dark in
  a zig-zag pattern. Let stand to set or refrigerate; break into
  pieces. Store in airtight container with waxed paper between layers
  in cool, dry place. Makes 1 1/4 pounds.
  
  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Toffee Bars
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     35    Soda crackers with unsalted
           -tops
      1 c  Butter or regular margarine
      1 c  Brown sugar, packed
      6 oz Semisweet chocolate pieces
 
  An absolutely fabulous candy!  Tastes and looks like butter crunch.
  And it all starts with a little soda cracker. Your friends will never
  guess the basic ingredient.
  
  Lightly grease 15x10x1 inch jelly roll pan.  Line bottom of pan
  evenly with soda crackers.  Combine butter and brown sugar in 2 quart
  heavy saucepan. Cook over medium heat, stirring constantly, until
  mixture comes to a boil. Continue cooking 3 more minutes, stirring
  constantly. Pour mixture evenly over crackers. Bake in 375F oven 15
  minutes. Remove from oven. Sprinkle with chocolate pieces. let stand
  5 minutes. Spread melted chocolate over crackers.  While still warm,
  cut between crackers making 35 squares. Chill in refrigerator until
  set. Makes 35 pieces. Origin: Farm Journal's Choice Chocolate Recipes
  Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Elegant Chocolate Log
 Categories: Candies, Chocolate, Entertain
      Yield: 1 servings
 
  1 1/4 c  Sifted confectioners sugar
    1/4 c  Plus 1 tb sifted flour
    1/2 ts Salt
      5 tb Baking cocoa
      6    Eggs, separated
    1/4 ts Cream of tartar
  1 1/4 ts Vanilla
      1 tb Water
      1 c  Heavy cream
      2 tb Sugar
     12    Marshmallows, cut up
      1 oz Unsweetened chocolate,
           -melted and cooled
      2 c  Sifted confectioners sugar
           Light cream
    1/4 c  Chopped pecans
 
  Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3
  times. Set aside.  Beat egg whites with cream of tartar in bowl until
  stiff peaks form, using electric mixer at high speed.  Set aside.
  Beat egg yolks in another bowl until thick and lemon colored, using
  electric mixer at high speed. Beat in vanilaa and water. Blend in dry
  ingredients, beating well. Fold in beaten egg whites. Spread batter
  in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in
  375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly
  dust a clean dish towel with confectioners sugar. Loosen cake around
  edges with spatula and invert cake on towel. Lift off pan and
  carefully peel off paper. With a sharp knife, cut off crisp edges.
  Roll up cake gently, from narrow end, by folding edge of cake over
  and then tucking it in towel. Continue rolling cake, using towel as
  aid. Let cake cool in towel on rack. Whip heavy cream in bowl until
  thickened, using electric mixer at high speed. Add sugar, beating
  until soft peaks form. Fold in marshmallows. Unroll cake. Spread with
  cream mixture. Reroll (without towel)  Combine cooled chocolate and 2
  cups confectioners sugar in bolw.  Add enough light cream to make a
  frosting of spreading consistency. Spread over cake roll. Sprinkle
  with pecans. Refrigerate until serving time.  Makes 10 servings.
  Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Five Pound Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  4 1/2 c  Sugar
     12 oz Can evaporated milk
    1/4 lb Butter
      1    Jar marshmallow creme
     12 oz Semi-sweet chocolate chips
     12 oz Milk chocolate bar
      2 c  Chopped pecans or walnuts
      2 ts Vanilla
 
  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
  thermometer), stirring constantly.  Take off the heat and add the
  remaining ingredients.  Stir quickly and thoroughly to blend.  Pour
  into a large baking pan or dish (I lightly butter it first).  Cool.
  Cut into squares and store in refrigerator.
  
  My favorite fudge recipe!!  I prefer it with walnuts instead of
  pecans and I even buy my milk chocolate candy bars with almonds
  sometimes for a little added flavor and crunch!
  
  From:  Jackie Olden's Newsletter
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge a la Louise
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      4 c  Sugar
      3    Squares dark baking
           -chocolate
  1 1/3 c  Milk
      2 tb Butter, plus extra for
           -greasing platters
      1 c  Chopped nuts
  1 1/3 ts Vanilla
 
  In a heavy saucepan mix together the sugar, chocolate, and milk.
  Place the pan over high heat and stir constantly until the choclate
  is melted and the sugar is dissolved. Bring to a full boil, and lower
  the heat so the candy continues to boil gently, not vigorously. Stir
  no more. Put a candy thermometer into the center of the mixture and
  cook until the temperature reaches exactly 232 F. Meanwhile, butter a
  large platter (turkey size) and a flat pan about 11 by 13 inches.
  When the fudge reaches 232 F., pour it into the readied platter - do
  not scrape the pan, but let it drip out. Dot with 2 tablespoons
  butter and let the mixture cool until the platter feels cool
  underneath. Add vanilla. Take a large slotted spoon and start to stir
  the liquidy mixture - it will take about 15 or 20 minutes. You will
  see a steady change from dark to light color, from glossy to dull,
  from liquid to solid. When the fudge begins to get dull, add the nuts
  and mix in thoroughly. Put fudge into the large buttered pan and
  press into shape with the flat of your palms. Cut into squares; store
  in airtight container if there's any left.
  
  From: Steve Herrick Source: [Yankee Magazine - June 1981]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Krispie Crunch Candy
 Categories: Candies, Chocolate
      Yield: 1 servings
 
      2 c  Chunky peanut butter -18 oz
      3 c  Rice Krispies
      1    Stick soft oleo
      1 lb Posedered sugar
     12 oz Chocolate chips
    1/2    Cake of paraffin
 
  A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice
  Krispies eith (A) mixture.  Blend with hands to crumbles, then
  squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in
  double boiler. Dip balls in chocoalte mix. Lay on waxed paper until
  dry.
  
  Bumgarner Family Recipes submitted by Donna Bumgarner Hurt
  
  posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Layered Mint Chocolate Candy
 Categories: Candies, Chocolate
      Yield: 1 servings
 
     10    Squares semi-sweet chocolate
      1 cn Sweetened condensed milk,
           -divided
      2 ts Vanilla
      1 pk White chocolate squares
      1 tb Peppermint extract
      6 dr Green food coloring
 
  In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup
  sweetened condensed milk. Remove from heat; stir in vanilla. Spread
  half the mixture into wax paper line 8 or 9 inch square pan. Chill 10
  minutes or until firm. Hold remaining chocolate mixture at room
  temperature. In heavy saucepan, over low heat, melt white chocolate
  with remaining sweetened condensed milk. Remove from heat; stir in
  peppermint extract and fool coloring.  Spread on chilled chocolate
  layer. Chill 10 minutes longer or until firm.  Spread reserved melted
  chocolate mixture on mint layer. Chill 2 hours or until firm.  Turn
  onto cutting board. Peel off paper and cut into squares.  Storre
  loosely covered at room temperature. Makes about 1-3/4 lbs.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Macadamia-Orange Fudge (Microwave)
 Categories: Chocolate, Candies, Microwave, Christmas
      Yield: 2 servings
 
    1/2 c  Butter
  1 1/2 c  Sugar
      5 oz Evaporated milk (1 can)
      2 c  Miniature marshmallows
      1    Pkge semisweet chocolate
           -pieces (6 ounces)
    3/4 c  Macadamia nuts, chopped
      1 tb Orange-flavored liqueur
 
  Line an 8-inch square pan with foil.  Melt butter in a glass bowl on
  HIGH, 1 minute.  Stir in sugar and milk.  Cook on HIGH for 8 minutes,
  stirring every 3 minutes.  Add marshmallows and chocolate; stir and
  reheat until smooth.  Stir in nuts and liqueur.  Pour into prepared
  pan. Chill until firm.  Cut into pieces.
  
  Makes 2 pounds.
  
  [ McCALL'S; January 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Magic Truffles
 Categories: Candies, Chocolate, Syd's book, Christmas
      Yield: 1 servings
 
      6 oz Semi-Sweet Chocolate Chips
    1/3 c  +1 tb Sweetened Condensed
           Milk
      1 pn Salt
    1/2 ts Vanilla Or Rum Extract
 
  Melt chocolate without stirring in top of double boiler.  Remove from
  heat and add condensed milk,salt and flavoring.  Stir only until
  blended. Press into a block one inch high in wax paper lined pan.
  Chill until firm. Turn out.  Remove wax paper.  Cut into serving
  pieces.  Store in airtight container.  Makes about 1/2 pound.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marry Ellen's Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 6 servings
 
      1    Bag semisweet chocolate
           -chips
    1/2    Bag butterscotch chips
      1    Regular-size can Eagle milk
           -(evaporated milk)
           Vanilla extract
 
  Combine all ingredients in a microwave-safe bowl.  Microwave for 2
  minutes. Stir.  Pour into 8 x 8 inch bowl and let cool.
  
  From:  Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      1 lb Confectioners' sugar
    1/2 c  Cocoa
    1/4 c  Milk
    1/4 lb Butter or margarine
      1 ts Vanilla
    1/2 c  Chopped nuts
 
  1.  Lightly grease an 8-inch square dish.  Set aside.
  
  2.  Place confectioners' sugar and cocoa in a medium-sized,
  heat-resistant, non-metallic mixing bowl.  Stir to combine.
  
  3.  Add milk and butter to sugar-cocoa mixture.  DO NOT STIR  (I was
  told to make a little well in the sugar stuff and then putting the
  butter and milk in the well, and I'm surprised to find it doesn't say
  that in the recipe...)
  
  4.  Heat, uncovered, on FULL POWER 2 minutes.
  
  5.  After cooking, stir just to combine ingredients.
  
  6.  Add vanilla and nuts.  Stir until blended.
  
  7.  Pour into prepared dish and refrigerate for 1 hour before cutting
  and serving.
  
  Valerie's Note:  Serve fudge squares with a big bowl of hot buttered
  popcorn, turn on a good movie and nestle in with that special
  someone....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Never-Fail Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 1 servings
 
  2 1/2 c  Sugar
    1/4 c  Margarine
    2/3 c  Evaporated milk
      7 oz Marshmallow creme
      6 oz Chocolate chips
    1/2 oz Baking chocolate
 
  Combine sugar, margarine, milk and marshmallow creme in 2 quart
  microwave safe bowl.  Microcook on high 3 minutes.  Stir well.
  
  Continue microcooking 2 to 3 minutes more or until mixture boils.
  Reduce power to 50% and microcook 5 minutes.
  
  Add chocolate chips and shaved baking chocolate.  Stir until melted.
  Pour into buttered 8" dish.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwave Creamy Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 1 servings
 
  1 1/2 c  Sugar
     12 oz Evaporated milk
    1/4 c  Butter or margarine
      2 c  Miniature marshmallows
     12 oz Chocolate chips (2 cups)
      1 ts Vanilla
      1 c  Chopped nuts (optional)
 
  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes.
  
  Uncover, Microcook 10 minutes more, stirring every 3 minutes.
  
  Continue cooking, stirring every 2 minutes, until candy thermometer
  reads 234 to 240 degrees. (soft ball stage).  Stir in marshmallows
  and chocolate chips and nuts if using.  Stir vigorously until creamy
  and slightly glossy.
  
  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Milk Chocolate Praline
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      3 c  Sugar
    1/2 ts Salt
    3/4 c  Water
     12 oz Milk Chocolate Morsels
    1/4 c  Corn syrup - light
      1 c  Pecans - coarsely chopped
      1 ts Vinegar
 
  In a large saucepan, combine sugar, water, corn syrup, vinegar and
  salt. Bring to full boil, stirring constantly.  Boil 3 minutes
  without stirring. Remove from heat; cool 5 minutes.  Add chocolate
  morsels; stir quickly until melted.  Stir in pecans.  Quickly drop by
  measuring tablespoonfuls onto foil-lined cookie sheets (work as
  rapidly as possible as mixture tend to set up quickly).  Garnish with
  pecan halves,if desired.
  
  Refrigerate until set (about 20 minutes).  Peel candies off to serve.
  Store in refrigerator.
  
  Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984.
  
  From Tony Balano.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature Candy Bars
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      1 lb Confectioners sugar
    2/3 c  Sweetened condensed milk
    1/2 ts Vanilla
    1/2 ts Almond extract
     12 oz Semisweet chocolate pieces
     12 oz Butterscotch flavored pieces
      1 lb Chopped Spanish peanuts
 
  Combine confectioners sugar, sweetened condensed milk, vanilla and
  almond extract in large bowl. Mix thoroughly, using hands to knead.
  Roll mixture between two sheets of plastic wrap to form 13x9
  rectangle. Chill in refrigerator. Meanwhile, melt chocolate and
  butterscotch pieces in top of double boiler over hot water. Stir in
  peanuts. Spread one half of chocolate mixture in buttered 13x9x2
  baking pan. Carefully place fondant layer on top. Spread remaining
  chocolate mixture on top. Refrigerate until firm. Remove from
  refrigerator 10 minutes before cutting. Cut into bars. Store in
  refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice
  Chocolate Recipes Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Mallows
 Categories: Candies, Chocolate
      Yield: 12 servings
 
     14 oz Sweetened Condensed Milk
  1 1/2 c  Mint-Chocolate Chips
      2 c  Marshmallows, Miniature
      1 c  Nuts, Coarsley Chopped
 
  Combine over hot (not boiling) water; sweetened condensed milk and
  mint chocolate chips.  Stir until chips are melted and mixture is
  smooth. In a large bowl, combine marshmallows and nuts.  Add
  chocolate mixture; mix well.  Spread into a foil-lined 9-inch square
  pan. Chill until firm, about 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mokettes Aux Amandes (Almond Mochettes)
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      5 oz Chocolate
      1 ts Coffee concentrate
    1/4 lb Confectioners' sugar
  2 1/2 oz Sweet almonds
      2 tb Milk
      1 tb Rum
 
  Preparation: Shell the almonds, lightly grill them, then pulverize
  them in a mortar with the rum. Grate the chocolate into fine powder;
  work it with the milk into a paste, then add the coffee, sugar and
  almonds. Mix well together. Make into balls and roll in grated or
  granulated chocolate. Let stand 5-6 hr. to harden before serving.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Chocolate Mint Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 12 servings
 
      7 oz Marshmallow Cream, (1 Jar)
  1 1/2 c  Sugar
    2/3 c  Evaporated Milk
    1/4 c  Butter
    1/4 ts Salt
  1 1/2 c  Mint-Chocolate Chips
    1/2 c  Chopped Nuts
      1 ts Vanilla Extract
 
  In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
  milk, butter and salt.  Bring to a FULL ROLLING BOIL over medium
  heat, stirring constantly.  Remove from heat.  Add Mint-Chocolate
  chips; stir until chips are melted and mixture is smooth.  Add nuts
  and vanilla extract. Pour into foil-lined 8-inch square pan.  Chill
  until firm, about 2 hours. Cut into 1-inch squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Delights
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      2 c  Chocolate chips
    1/3    Box graham crackers (22
           -crackers)
      1 c  Creamy peanut butter
      1 lb Powdered sugar
      1 c  MELTED butter
 
  Melt chcolate chips in top of a double boiler over low heat.  Crush
  graham crackers.  Combine with peanut butter and sugar.  Pour butter
  over and mix well.  Press into a greased 9x13" glass pan.  Spread
  with melted chocolate. Cut before choclate hardens completely.
  
  Shared by Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut Butter Bars
 Categories: Cookies, Candies, Chocolate
      Yield: 6 servings
 
    3/4 c  Butter
      2 c  Peanut butter
  1 1/2 c  Crushed graham crackers
      1 lb Powdered sugar
      6 oz Chocolate chips
      1 tb Crisco oil
 
  Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan.
  Melt chocolate chips in saucepan with oil. Spread over mixture in
  pan. Chill 1 hour & cut into bars.
  
  (from Kathy Tanner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut-Chocolate Fluff Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 3 servings
 
MMMMM--------------------PEANUT BUTTER FUDGE-------------------------
      2 c  Sugar
      1 c  Milk
    1/2 ts Salt
      1 c  Whipped marshmallow creme
    1/2 c  Peanut butter

MMMMM----------------------CHOCOLATE FUDGE---------------------------
      2 c  Sugar
      1 c  Unsweetened cocoa
    1/4 ts Salt
      1 c  Milk
      3 tb Butter or margarine
      1 c  Whipped marshmallow creme
      1 ts Vanilla extract
 
  Servings: about 3 pounds
  
  DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set
  aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)
  
  Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
  heat,heat to boiling, stirring constantly.
  
  With candy thermometer in place, cook, without stirring, until
  temperature reaches 235-F or soft ball stage (when a small amount of
  mixture dropped into very cold water forms a ball which flattens on
  removal from water). Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and peanut butter. With wooden spoon, beat
  mixture until it holds its shape and loses some of its gloss, about 5
  to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about
  30 minutes.
  
  Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut
  butter layer; allow to set completely.
  
  Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and
  salt. Over medium heat,gradually add milk and butter or margarine.
  Stirring constantly, heat to boiling.
  
  With candy thermometer in place, cook, without stirring, until
  temperature reaches 235-F or soft ball stage (when a small amount of
  mixture dropped into very cold water forms a ball which flattens on
  removal from water). Remove saucepan from heat.
  
  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
  minutes (bottom of pan will feel comfortably warm).
  
  Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
  until it holds its shape and loses some of its gloss, about 5 to 7
  minutes. Turn into prepared pan.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Petite Boules
 Categories: Candies, Chocolate
      Yield: 6 servings
 
    1/2 c  Whipping cream
      1 lb White chocolate, finely
           -chopped
      3 tb Frangelico liqueur
     10 oz Semisweet chocolate, finely
           -chopped
      1 c  Toasted hazelnuts, ground
 
  1.   Heat cream to the boiling point; add white chocolate and stir
  with a wooden spoon until chocolate is completely melted and mixture
  is smooth.
  
  2.   Cool 15 minutes and stir in Frangelico.  Transfer to shallow
  dish and cool in refrigerator 2 hours.
  
  3.   When filling is firm, remove by teaspoonfuls and roll into
  balls. Let sit for 30 minutes on parchment paper.
  
  4.   Melt semisweet chocolate over hot water until half melted;
  remove from heat and stir with wooden spoon until completely smooth.
  Cool to 89 degrees.
  
  5.   Place ground hazelnuts in a flat dish; dip white chocolate
  centers in semisweet chocolate, then roll in hazelnuts. Transfer to a
  baking sheet lined with parchment paper.
  
  6.   Cover candies with plastic wrap and dry at room temperature
  overnight before storing in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Swirl Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 50 servings
 
      1 pk (3-oz.) cream cheese
      1 cn (14-oz.) sweetened condensed
           -milk, divided
    1/2 ts Vanilla
      3 pk (6-oz. each) semisweet
           -chocolate pieces
      1 tb Sweet butter or margarine
    1/2 c  Coarsely chopped pistachio
           -nuts
 
  Place cream cheese in small glass bowl of electric mixer or in a
  1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25
  seconds or until cream cheese has softened. Add 2 tablespoons of the
  sweetened condensed milk and the vanilla. Beat on low speed just
  until mixture is smooth; set aside.
  
  Place remaining sweetened condensed milk, semisweet chocolate and
  butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
  (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and
  is glossy, stirring twice. Stir in pistachio nuts.
  
  Spread chocolate mixture evenly into prepared pan. Drop cream cheese
  mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
  Let stand until firm or place in refrigerator. Cut into 25 even
  squares by making 4 lengthwise and 4 crosswise cuts equidistant from
  each other, then cut each square diagonally in half. Store in
  airtight container with waxed paper between layers. Keeps best if
  refrigerated. Makes 50.
  
  From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Popcorn Surprises
 Categories: Chocolate, Candies
      Yield: 50 servings
 
      8 c  Popped corn
      1 c  Sugar
    1/3 c  Light corn syrup
    1/3 c  Hot water
    1/8 ts Salt
    1/2 ts Vanilla
      1 lb Chocolate coating
 
  Measure popped corn into a large bowl. In a small saucepan, combine
  sugar, syrup, water, and salt. Cover tightly and bring to a rolling
  boil. Remove lid and add thermometer. Cook to 270 degrees; remove
  from heat and stir in vanilla. Pour cooked syrup over the popped
  corn, stirring to coat corn. Cool completely, then run through a food
  chopper. Melt chocolate coating in top of double boiler. Stir ground
  popcorn into chocolate, using as much popcorn as the chocolate will
  hold. Pack into chocolate lined molds or roll out between waxed paper
  and cut into shapes with cookie cutters or knives. Makes about 50
  pieces.
  
  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
  By Mildred Brand, Milwaukee, Wis. 53201
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Potato Fudge
 Categories: Candies, Chocolate, Potatoes, Christmas
      Yield: 1 servings
 
      3 oz Unsweetened chocolate
      3 tb Butter or regular margarine
    1/3 c  Unseasoned mashed potatoes
      1 ts Vanilla
      1 ds Salt
      1 lb Confectioners sugar
      1 ts To 2 ts milk
           Flaked coconut
           Chopped walnuts
 
  Melt chocolate and butter in saucepan over low heat.  Remove from
  heat. Add mashed potatoes, vanilla and salt.  Mix well.  Sift
  confectioners sugar into large bowl. Add chocolate mixture, mixing
  well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to
  make a mixture that can be kneaded. Turn out on board and knead until
  smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch
  in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick
  slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
  Recipes Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups (Reeses)
 Categories: Candies, Chocolate, Pitzer
      Yield: 6 servings
 
      8 oz Hershey's Milk Chocolate
  1 1/2 c  Peanut Butter, Divided
 
  Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter.
  Melt 1 cup peanut butter in measuring cup set in a pan of boiling
  water. Cut cupcake papers down to about the size for the Reese's cups
  and place in cupcake tin.  Put about 1 T. of melted choc mixture, let
  set for 20 min then place 1 T peanut butter on choc. let set for 10
  minutes then place 1 more T of choc on top and let set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      8 oz Hershey's Chocolate
    1/2 c  Peanut Butter
      1 c  Peanut Butter
 
  Melt 1 cup peanut butter in measuring cup set in a pan of boiling
  water. Cut cupcake papers down to about the size for the Reese's cups
  and place in cupcake tin.  Put about 1 T. of melted choc mixture, let
  set for 20 min then place 1 T peanut butter on choc. let set for 10
  minutes then place 1 more T of choc on top and let set.
  
  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin
  (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Recess Peanut Butter Cups
 Categories: Candies, Chocolate
      Yield: 6 servings
 
      6 oz Pkg semi sweet chocolate
           -chips
      4    Nestles milk chocolate bars
  1 1/4 c  Peanut butter
 
  Makes: 24 tiny/12 large
  
  Put choc chips, choc bars, and 1/4 c peanut butter in top of double
  boiler over HOT, not boiling water, stirring till smooth.  Use small
  muffin tin liners, or cut regular cupcake liners down to a 1" depth.
  Spoon HALF of the chocolate mixture equally into the liners.  Melt
  the rest of the peanut butter over hot water, and spoon this equally
  over the chocolate layer. Top with remaining chocolate. Refrigerate
  to allow cups to set up before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Reese's Peanut Butter Cups
 Categories: Chocolate, Candies
      Yield: 6 servings
 
      8 oz Chocolate
     12 oz Peanut butter
 
  Melt 1/2 the peanut butter and half the chocolate together. Spread the
  melted mixture in 24 small paper or foil candy cups. Let set. Melt
  peanut butter and divide equally into the 24 cups. Melt the chocolate
  and divide equally into 24 cups and use as a lid to seal the peanut
  butter in.
  
  Origin: George Young (my birth father) Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Reeses Bars
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           Sharon Stevens
      1 c  Melted butter
  2 3/4 c  Icing sugar
      1 c  Peanut butter
  2 1/2 c  Graham wafer crumbs
     12 oz Chocolate chips
 
  Mix together first four and press into an ungreased 9 x 13 pan.
  
  Melt the chocolate chips and pour over the peanut butter mixture. Let
  cool slightly and then cut into bars before the chocolate hardens
  completely.
  
  Shared by:  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich Orange-Chocolate Truffles
 Categories: Candies, Chocolate, Entertain, Gift, Christmas
      Yield: 2 servings
 
    1/3 c  Heavy cream
    1/4 c  Butter or margarine
      6 oz Pkg semisweet chocolate
           -chips
      2 tb Grated orange peel
      1 ts Orange extract
           COATINGS
           Ground natural pistachio
           -nuts
           Unsweetened cocoa powder
           Confectioners' sugar
           Chocolate jimmies
 
  Stir the cream and chocolate chips in a small heavy saucepan over
  medium heat until bubbling and chocolate is almost melted.  Remove
  from heat. Stir until the chocolate is completely melted and the
  mixture is smooth. Stir in the grated orange peel and orange extract.
  Pour the mixture into a shallow baking pan and refrigerate until firm
  enough to shape, about 40 minutes. Meanwhile, spread 2 to 3
  tablespoons of each coating ingredient in individual shallow dishes.
  Divide the cold chocolate mixture into 24 equal portions.  Roll each
  portion into a ball. Roll the balls in the coatings, 6 per coating,
  to cover completely. Place the balls as they are coated in 1-inch
  paper or foil bonbon cups. Store in an airtight container in the
  refrigerator for up to 2 weeks.
  
  Makes 2 dozen truffles.
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Candy
 Categories: Candies, Chocolate
      Yield: 4 servings
 
      6 oz Chocolate chips
      1 oz Chocolate, unsweet.
      1 tb Butter
      2    Eggs
  1 1/4 c  Powdered sugar
    1/2 ts Vanilla
      2 c  Peanuts, salted cocktail
      2 c  Marshmallows, mini
 
  Melt chocolate pieces, chocolate and butter in a large saucepan over
  low heat, stirring until smooth.  Remove from heat.
  
  Beat eggs until foamy.  Mix in sugar, salt and vanilla.  Blend in
  chocolate mixture.  Stir in peanuts and marshmallows.  Drop by
  teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
  refrigerator; remove just before serving. Makes about 4 dozen.
  
  Posted by: Debbie Carlson, cooking echo, August 5, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Scotchy Pecan Critters
 Categories: Candies, Chocolate
      Yield: 5 servings
 
      1 c  Butterscotch chips
      1 cn Sweetened condensed milk,
           -divided
      2 ts White vinegar
      4 c  Pecan halves
      1 pk Milk chocolate chips
      1 ts Vanilla
 
  In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup
  sweetened condensed milk.  Remove from heat.  Stir in vinegar.  Drop
  by small spoonfuls onto wax paper lined baking sheets. Arrange 3
  pecans on each butterscotch drop. In large heavy saucepan, over low
  heat, melt chocolate chipe with remaining sweetened condensed milk,
  and vanilla. Remove from heat. Hold chocolate mixture over hot water.
  Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2
  hours, or until firm. Store lossely covered in refrigerator. Makes
  about 5 dozen candies.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spirited Chocolates
 Categories: Candies, Chocolate, Entertain, Gift
      Yield: 6 servings
 
           *Ingredients:*
      2 tb Butter or margarine,
           -softened
      2 tb Plus 1 tsp Kirsch or
           -Chambord
  2 1/2    To 3 cups powdered sugar,
           -sifted
      2 pk Semisweet chocolate morsels
           -(12-oz pkgs)
 
  Combine butter and liqueur; blend well. Stir in enough powdered sugar
  to make mixture the consistency of craft dough, kneading as
  necessary. Shape mixture into 4 dozen balls. Chill.
  
  Place chocolate in top of a double boiler; bring water to a boil.
  Reduce heat to low; cook until chocolate melts. Let chocolate stand
  over hot water as you mold chocolates.
  
  Spoon about 1/2 teaspoon melted chocolate into each plastic mold
  intended for chocolate-covered cherries. spread chocolate to cover
  sides of mold using the back of a smll spoon. Freeze about 10 minutes
  or until firm. Place one fondant ball in each mold; spoon in
  additional chocolate to fill molds. Chill until firm.
  
  Invert plastic molds, and gently tap to release candy. Store in the
  refrigerator.
  
  Yields 4 dozen.
  
  NOTE: Candy mixture may also be dropped in melted chocolate if
  chocolate-covered cherry molds are unavailable.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tiger Butter
 Categories: Candies, Chocolate
      Yield: 6 servings
 
           *Ingredients:*
      1 lb White chocolate
      1    Jar chunky peanut butter
           -(12-oz)
      1 lb Semisweet chocolate, melted
 
  Combine white chocolate and peanut buter in top of a double boiler;
  bring water to a boil. Reduce heat to low, and cook until chocolate
  and peanut butter melt, stirring constantly. Spread mixture onto a
  waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet
  chocolate over peanut butter mixture, and swirl through with a knife.
  Chill until firm.
  
  Cut into 1-1/2x1-inch pieces. Store in refrigerator.
  
  Yields about 6 dozen pieces.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Truffes Au Chocolat (Chocolate Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
      3 oz Chocolate
  1 1/2 oz Butter
      2 oz Powdered sugar
      2 tb Fresh cream
 
  Preparation: Put cream, butter and grated chocolate into a pan. The
  chocolate need not be grated fine. The cream can be replaced by
  skimming the top off raw milk poured into a wide basin and allowed to
  settle. Melt butter, chocolate, and cream in a double boiler,
  stirring to mix well. When melted, remove the double boiler from the
  fire, leaving the hot water in the bottom pan to keep it warm. Sift
  the powdered sugar in slowly, so that it will not form lumps,
  stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
  hr. in a cold room will do.) At the end of this time, cut a piece of
  this chocolate about the size of a small nut, using a knife or spoon.
  Roll it into a ball in the palm of the hand until the outside of the
  bonbon begins to melt a little. Then roll it in grated or granulated
  chocolate, which will stick to it perfectly. Let stand 2 hr. before
  serving, but in a place that is not too cold, because these truffles
  are better when they are a little soft. Instead of rolling them into
  balls, you can also shape them to look more like truffles.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Truffes Pralinees (Praline Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
    1/2 lb Good chocolate
           About 1/2 glass water
      3    Egg yolks
      3 oz Butter
  1 1/2 oz Praline paste
 
  Slowly melt the chocolate in the water, bring to a gentle boil,
  remove from the fire, and add the yolks, beating with a spatula, then
  replace on a low fire to poach the eggs in the chocolate. Do not stop
  beating. Remove from the fire and add the butter and the praline
  paste. Let cool, beating from time to time (this cooling takes a
  rather long time). When the mixture begins to solidify, take some
  with a spoon, place it in some grated chocolate (prepared in
  advance), and shape to resemble real truffles. These truffles keep a
  week. To keep a longer time, substitute vegetable shortening for the
  butter.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Two Toners
 Categories: Candies, Chocolate, Syd's book
      Yield: 1 servings
 
     12 oz Chocolate Chips
     12 oz Butterscotch Chips
    1/2 c  Chopped Walnuts
      2 tb Cooking Oil
           Mini Marshmallows
 
  Melt butterscotch chips and 1 tablespoon of oil in top of double
  boiler over hot, not boiling water.  Stir in walnuts.  Pour into pan.
  Arrange one layer of mini-marshmallows on top.  Melt chocolate chips
  and 1 tablespoon of oil in top of double boiler over hot, not boiling
  water. Pour over marshmallows.  Chill.  Use a hammer and chisel to
  cut.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Velveeta Cheese Fudge
 Categories: Chocolate, Candies, Christmas
      Yield: 6 servings
 
      1 lb Margarine or Butter
      1 lb Velveeta Cheese
      1 c  Cocoa
      4 lb Powdered Sugar
      2 c  Nuts, Chopped
      2 ts Vanilla
 
  Melt margarine and cheese together.  Mix in remaining ingredients.
  Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
  Makes enough for a big party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Old Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      2 c  White sugar
    1/2 c  Corn syrup
    1/2 c  Milk or cream
      1 ts Butter
      1 ts Vanilla
 
  Mix the first 4 ingredients, stirring occasionally. Boil until soft to
  medium ball stage. Cook, add vanilla and beat with a wooden spoon
  until stiff. Add nuts and cherries if desired. For chocolate fudge,
  add 2 tbls. cocoa.
  
  From the book "Treasured Mennonite Recipes" by Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Russian Truffles
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  1 3/4 lb Milk chocolate, divided
      1 c  Whipping cream
    1/4 c  Kahlua
 
  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to
  120 degrees.  Measure the cream into a 3-quart saucepan and bring
  just to the boil.  Remove from the heat and cool to 120 degrees.  Add
  the chocolate to the cooled cream and stir until the mixture is
  smooth.
  
  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a
  baking sheet and refrigerate until firm.
  
  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is
  easiest to do using the grater blade of a food processor.) Remove the
  filling from refrigeration and form into small rough balls.  Place on
  a baking sheet lined with wax paper.
  
  4.   Roll the truffles in the grated chocolate, pressing gently to
  adhere.
  
  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes
  before serving.  Note:  these truffles do not hold well at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookie Dough Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 24 servings
 
      2 c  Milk
  1 3/4 c  Sugar
    1/2 ts Salt
      2 c  Half & Half
      1 tb Vanilla Extract
      4 c  Whipping Cream
           Pillsbury Chocolate Chip
           - Cookie Dough (large size)
           - OR homeade cookie dough
 
  Take the chocolate cookie dough out of fridge and leave out till
  needed. Scald milk until bubbles form around edge. Remove from heat.
  Add sugar and salt. Stir until dissolved. Stir in half and half,
  vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
  as directed by your ice cream machine's instructions. Once ice cream
  has been through the entire ice cream machine process and is now a
  chilled soft ice cream, add the chocolate chip cookie dough. Just
  break up the dough as best you can with your hands and drop it in
  small clusters into the soft ice cream. Try to mix it around to
  ensure that the cookie dough is evenly distributed throughout the ice
  cream. Put the ice cream in the freezer for several hours until
  hardened. Origin: We pretty much took our vanilla ice cream recipe
  and added the chocolate chip cookie dough. You can easily use the
  Pillsbury cookie dough, but it's cheaper and better to use homemade.
  Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this
  especially yummy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's New York Super Fudge Chunk
 Categories: Ice cream, Chocolate, Desserts, Nuts
      Yield: 1 servings
 
    1/4 c  White chocolate; chop coarse
    1/4 c  Semisweet chocoate; chop
    1/4 c  Pecan halves; chopped
    1/4 c  Walnuts; chop coarse
    1/4 c  Chocolate covered almonds;
           - cut in half
      4 oz Unsweetened chocolate
      1 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla extract
      1 pn Salt
 
  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Whisk in the milk, a little at a time, and heat, stirring constantly,
  until smooth. Remove from the heat and let cool. Whisk the eggs in a
  mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar,
  a little at a time, then continue whisking until completely blended,
  about 1 minute more. Add the cream, vanilla and salt and whisk to
  blend. Pour the chocolate mixture into the cream mixture and blend.
  Cover and refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the cream mixture to an ice cream maker and
  freeze following the manufacturer's instructions. After the ice cream
  stiffens (about 2 minutes before it is done), add the chocolate and
  nuts, then continue freezing until the ice cream is ready.
  
  Makes one Generous Quart. Note: "New York Super Fudge Chunk was
  developed as a regional flavor for the sophisticated New York palate.
  After coming up with several variations in our Burlington lab,we
  packed the samples in dry ice and shipped them by bus to our New york
  consultants, a group of musicians on Manhattan's Upper West Side.
  Following several weeks of refinement and discussion, we all agreed
  on this final recipe- a chocolate lover's dream."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bon Bon Pie
 Categories: Pies, Ice cream, Chocolate, Freezer
      Yield: 1 servings
 
      1    9" cookie pie crust
  1 1/4 pk Nestles Bon Bon Ice Cream
           - nuggets
      1 pk Instant vanilla pudding
  1 3/4 c  Milk
           Green food coloring
      1 ts Peppermint extract
           Chocolate; melted
           Whipping topping
 
  Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles
  Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk,
  food coloring and peppermint extract. Spoon over Bon Bons and freeze
  5 hours. Decorate with melted chocolate, whipped topping and more Bon
  Bon nuggets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Snowball Cocoa
 Categories: Beverages, Ice cream, Chocolate, Desserts
      Yield: 8 servings
 
      1 pt Vanilla ice cream
      1 c  Coconut, flaked
    1/2 c  Unsweetened cocoa
      1 qt Milk
      1 c  Cream of coconut
      1 ts Coconut extract
    1/2 c  Chocolate ice cream suace
      8    Marachino cherries
 
  Scoop ice cream into 8 small balls, immedaitely roll in coconut.
  Place on waxed paper-lined baking sheets; freeze until ready to use.
  Whisk cocoa into milk in a large suacepan. stir in rum, if desired,
  cream of coconut and coconut extract.Bring to simmer over medium-high
  heat. Pour into 8 large heatproof mugs. Float ice cream balls in
  cocoa. If desired, drizzle ice cream ball with chocolate sauce and
  top with a cherry.Makes 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Oreo Mint Ice Cream
 Categories: Ice cream, Desserts, Chocolate
      Yield: 1 servings
 
    2/3 c  Oreo's; coarsely chopped
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy or whipping cream
      1 c  Milk
      2 ts Peppermint extract
 
  Ben and Jerry have been making Oreo Mint ever since they opened their
  first store in the gas station. it was their top-selling flavor for a
  long time and was only recently nudged out of first place by Heath
  Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk
  the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk
  in the sugar, a little at a time, then continue whisking until
  completely blended, about 1 minute more. Pour in the cream and milk
  and whisk to blend. add the peppermint extract and blend again.
  Transfer the mixture to an ice cream maker and freeze following
  manufacturer's instructions. After the ice cream stiffens, about 2
  minutes before it is done, add the chopped cookies, then continue
  freezing until the ice cream is ready. Makes 1 generous quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      4 oz Unsweetened chocolate
      1 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla
      1 pn Salt
 
  Ben's Chocolate Ice Cream is about as rich as they come. The pinch of
  salt helps to bring out the chocolate flavor. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Gradually whisk in the milk and heat, stirring constantly, until
  smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
  bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a
  little at a time, then continue whisking until completely blended,
  about 1 minute more. Add the cream, vanilla and salt and whisk to
  blend. Pour the chocolate mixture into the cream mixture and blend.
  Cover and refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the mixture to an ice cream maker and freeze
  following the manufacturer's instructions. Makes 1 generous quart.
   VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted
  or unsalted) after the ice cream stiffens, about 2 minutes before it
  is done, then continue to freeze until the ice cream is ready.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerry's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      2 oz Unsweetened chocolate
    1/3 c  Unsweetened cocoa powder
  1 1/2 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla
 
  The combination of cocoa powder and unsweetened chocolate creates an
  ice cream with a more complex testure.Jerry refers to this as
  "mouthfeel". Melt the unsweetened chocolate in the top of a double
  boiler over hot, not boiling water. Gradually whisk in the cocoa and
  heat, stirring constantly, until smooth. ( the chocolate may "seize"
  or clump together. Don't worry, the milk will dissovle it). Whisk in
  the milk, a little at a time, and heat until completely blended.
  remove from the heat and let cool. Whisk the eggs in a mixing bowl
  until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at
  a time, then continue whisking until completely blended, about 1
  minute more. Pour in the cream and vanilla and whisk to blend. Pour
  the chocolate mixture into the cream mixture and blend. Cover and
  refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the mixture to an ice cream maker and freeze
  according to manufacturer's instructions.
   VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate
  chips after the ice cream stiffens, about 2 minutes before it is
  done, then continue freezing until the ice cream is ready. The rick
  fully textured ice cream is a chocoholic's delight. Some of Ben and
  Jerry's friends take it a step further and serve it with hot fudge
  sauce!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Rum Ice Cream
 Categories: Ice cream, Chocolate, Microwave, Desserts
      Yield: 8 servings
 
      1 c  Sugar
      2 tb All-purpose flour
      2 c  Light cream; chilled
      1    Egg; slightly beaten
      2 oz Unsweeten baking chocolate;
           - (2 sq.) broken in pieces
    1/2 ts Rum extract
 
  In large microwave-safe bowl combine sugar and flour; gradually stir
  in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH
  (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture
  boils and thickens. Add rum extract; blend with wire whisk until
  mixture is smooth. Chill thoroughly. Add light cream to chilled
  mixture; blend well. Freeze in 2-quart ice cream freezer according to
  manufacturer's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Magic Pie *
 Categories: Pies, Chocolate, Freezer, Ice cream
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
     42    Oreo cookies
      2 tb Margarine; melted
      1 qt Chocolate ice cream
      1 pt Vanilla ice cream; softened
    1/2 c  Whipped topping
           Chocolate fudge sauce
 
  Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside
  remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies
  around edge of plate, pressing lightly into crust. Scoop chocolate ice
  cream into balls; arrange in prepared crust. Coarsely chop remaining 6
  cookies; sprinkle over ice cream scoops. Spread softened vanilla ice
  cream evenly over cookie layer; freeze 15 minutes. Top with a layer
  of reserved cookie crumbs, pressing gently into ice cream. Freeze
  several hours or overnight. To serve, garnish with whipped topping
  and chocolate sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Chocolate Ice Cream **
 Categories: Ice cream, Freezer, Desserts, Chocolate
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
    1/2 c  Sugar
      2 tb Flour
    1/8 ts Salt
    1/8 ts Cinnamon
      2 c  Milk
      4 oz Sweet chocolate; melted
      2    Eggs; beaten
    1/2 c  Shredded coconut
      2 c  Light cream -OR- Half & Half
    1/2 c  Pecans; chopped
 
  Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually
  add milk. Cook over medium heat, stirring constantly, until
  thickened. Cook additional 2 minutes. Remover from heat. Blend in
  melted chocolate. Blend a small amount of hot mixture into eggs;
  return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL).
  Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in
  nuts. Churn-freeze. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peppermint Dessert **
 Categories: Desserts, Chocolate, Freezer, Ice cream
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Chocolate wafer crumbs
      3 tb Butter; melted
      1 qt Peppermint ice cream; soft
    1/2 c  Chocolate fudge topping
 
  Combine crumbs and butter. Press mixture onto bottom and part way up
  sides of 8" square baking pan. Freeze utnil firm. Spread ice cream
  over the frozen crumbs. Cover with chocolate topping. Freeze several
  hours or overnight. To serve, let stand at room temperature about 15
  minutes; cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Heaven
 Categories: Desserts, Chocolate, Ice cream
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 pk Oreo cookies; crush in chunk
      1 c  Butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 ga Ice Cream; mint choco-chip
      8    Heath bars/Skors;crushed

MMMMM--------------------------TOPPING-------------------------------
      2    Jars hot Fudge Sauce
     12 oz Cool Whip; thawed
 
  Combine crushed oreos and place in botton of either a BIG glass bowl
  or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice
  cream and crushed Heath bars. Reserve a few chunks of Heath bars for
  top. Combine and place on top of oreo base. Freeze until firm. Heat 2
  jars hot fudge sauce, so you can pour. Pour fudge over top in rippled
  pattern. Freeze. Just before serving top with cool whip & reserved
  Heath chunks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee-Toffee Ice Cream Cake *
 Categories: Desserts, Chocolate, Ice cream
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 lb Frozen pound cake; thaw
      2 pt Coffee ice cream; soft
  1 1/3 c  Hot fudge topping
      3    Heath bars; crushed
      1 c  Heavy cream; whipped
 
  Cut  cake into 1/3" slices and halve each slice diagonally. You will
  have triangular pieces of cake. Line bottom of 9" springform pan with
  cake, filling in any spaces by cutting some slices into small pieces.
  Spread half the ice cream over cake. Freeze until firm, about 1 hour.
  Spread half the fudge topping over ice cream and sprinkle with half
  the crushed Heath bars. Repeat layering with remaining cake, ice
  cream, fudge topping and candy. Cover tightly with plastic wrap and
  freeze until ice cream is set. Before serving, remove pan sides.
  Place cake on platter. Spread some whipped cream on sides of cake.
  Pipe rosettes of cream around edge of cake. Serves 8-10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Ho Ho Dessert **
 Categories: Desserts, Ice cream, Chocolate, Freezer
      Yield: 20 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 pk HoHo cakes
      2 qt Ice cream, 1 qt each of 2
           - different flavors, any
           - you choose
     13 oz Cool Whip
     16 oz Oreo cookies; crushed
     12 oz Hot fudge sauce
           Chocolate shavings
 
  Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13"
  baking pan with HoHos. Cover with one flavor of ice cream; spread
  crushed oreo cookies over ice cream. Freeze. Add second layer of ice
  cream. Freeze. Pour fudge sauce over this, then top with Cool Whip.
  Garnish with shaved chocolate. Freeze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Ice Cream *
 Categories: Desserts, Ice cream, Freezer, Chocolate
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Half and half
     12 oz White chocolate;
           - coarsely chopped
      4    Eggs
  1 1/2 c  Sugar
      2 c  Whipping cream
 
  Scald half and half in top of double boiler set over simmering water.
  Add chocolate. Reduce heat so water barely simmers and cook until
  chocolate is melted, stirring occasionally. Remove from heat. Using
  electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
  until dissolved. Slowly mix in chocolate mixture. Beat in cream.
  Refrigerate until well chilled. Process chocolate mixture in ice
  cream maker according to manufacturer's instructions. Freeze in
  covered container at least 4 hours to mellow. If frozen solid, let
  ice cream soften slightly in refrigerator before serving. Makes 2
  quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Cookies
 Categories: Desserts, Cookies, Chocolate
      Yield: 48 servings
 
      4 oz Semisweet chocolate
  2 1/3 c  Sifted all-purpose flour
    1/2 t  Baking powder
      1 c  Granulated sugar
      2 ea Egg
    3/4 c  Finely chopped walnuts
      1 oz Unsweetened chocolate
  1 1/2 t  Baking soda
    1/4 lb Unsalted butter
      1 T  Vanilla extract
      1 T  Milk
 
  1.  Melt the chocolate over hot water. 2.  Sift the flour, baking
  soda, and baking powder together. Set aside. 3.  In the bowl of a
  mixer, cream the butter. Add the sugar slowly and continue to beat.
  Add the vanilla, then the eggs 1 at a time. Add the chocolate and
  stir to blend. 4. Stir in the dry ingredients and the milk by hand.
  When just blended, mix in the walnuts. Cover and refrigerate dough
  for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly
  grease a cookie sheet. 6. To form the cookies, scoop out a portion of
  dough and roll out on a well-floured surface. When dough is 1/4 inch
  thick, cut it into rounds or other desired shapes. Re-roll scraps and
  cut again. 7. Place on cookie sheet (leave room for expansion) and
  bake for 6 to 8 minutes. Watch for any hot spots in the oven and
  don't let these cookies overbrown. VARIATION: For the Brownie Cookie
  Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
  Lightly grease the back side of a large baking sheet. Roll the dough
  out onto the baking sheet as thinly as possible so that the baked
  product will crumble easily. Bake crust at 375 degrees for 5 to 7
  minutes. Let crust harden, then slide the cookie from the sheet and
  cool completely. Roll over the cookie with a rolling pin until it is
  crushed to a fine crumb. (There should be about 2 1/4 cups of
  crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it
  into the crumbs and pack the mixture over the bottom and up the sides
  of a 10-inch springform pan. Freeze for 30 minutes before filling in
  order to set the crust. Note: When I made this, I made individual
  cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using
  a large muffin pan. Line each cup with waxed paper for easy removal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pots De Creme
 Categories: Chocolate, Desserts
      Yield: 2 servings
 
    1/2 c  Light cream
  1 1/2 t  Sugar
      2 ea Large beaten egg yolks
      1 x  Whipped cream (opt.)
      2 oz German cooking chocolate *
      1 x  Dash salt
    1/4 t  Vanilla
 
  *    German cooking chocolate should be coarsely chopped.
  ~---------------------------------------------------------------------
  ~--- In a small nonmetal bowl stir together light cream, chopped
  chocolate, sugar and salt.  Micro-cook, uncovered, on 100% power
  about 1 1/2 minutes or till chocolate is melted, stirring every 30
  seconds. Stir about HALF of the hot mixture into the beaten egg
  yolks.  Return all to the bowl, mixing well.  Micro-cook, uncovered,
  on 50% power for 2 to 3 minutes or till thickened, stirring every 30
  seconds.  Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce
  custard cups. Cover and chill for several hours or till firm.
  Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE
  RIGHT CHOCOLATE:  You'll find three basic types of chocolate in the
  baking supplies department of most supermarkets--semisweet chocolate,
  unsweetened chocolate, and sweet chocolate. The semisweet chocolate
  is made from chocolate that is just slightly sweetened with sugar.
  Unsweetened chocolate is the original baking or cooking chocolate and
  has no added flavorings or sugar. And sweet chocolate, such as the
  German cooking chocolate used in the Chocolate Pots de Creme recipe,
  is chocolate mixed with sugar and sometimes additional cocoa butter
  or flavorings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Chocolate Float
 Categories: Chocolate, Ice cream, Beverages
      Yield: 2 servings
 
      2 c  Warm water
      1 x  Ice cream *
      2 ea Env. instant cocoa mix
 
  *    Ice cream should be one of the following:  Chocolate-chip Mint or
  ~---------------------------------------------------------------------
  ~--- In a 4-cup measure micro-cook water, uncovered, on 100% power
  for 4 to 5 minutes or till steaming hot.  Stir in the cocoa mix.
  Pour into two mugs. Top the hot chocolate mixture in each mug with a
  small scoop of ice cream. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kit's Chocolate Mousse
 Categories: Desserts, Chocolate
      Yield: 12 servings
 
     18 oz Semisweet chocolate
      6 ea Egg
      2 T  Creme de cacao
      2 c  Heavy cream; well chilled
      2 T  Confectioner's sugar
      1 T  Vanilla extract
 
  1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
   While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth,
  light texture. 3.  Separate 4 of the eggs and set the whites aside.
  Combine yolks with the 2 remaining whole eggs in the bowl of an
  electric mixer. Beat until eggs are thick and lemon colored, around 5
  minutes. While the yolks are beating, place the 4 egg whites in a
  clean copper or stainless steel bowl and whisk, preferably by hand,
  until the whites start to stiffen. Sprinkle on the confectioners'
  sugar and beat until you have firm peaks. 4. Working quickly, add the
  cooled melted chocolate and a scoop of the whipped cream to the egg
  yolks. Stir until smooth, then add the remaining cream. When it is
  fully incorporated, add the liqueur and vanilla, then fold in the
  whites until just blended. 5. This mousse can be poured into small
  individual serving dishes or into 1 larger dessert dish. Chill at
  least 4 hours before serving. (Chilling it overnight intensifies the
  flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
  freezer and let it sit in the refrigerator overnight before serving.
  VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
  recipe, then fill it with the mousse. Chill for 4 hours, then pipe
  whipped cream on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Fudge Pie
 Categories: Chocolate, Desserts, Pies
      Yield: 6 servings
 
    1/4 c  Butter or margarine
      3 ea Eggs; lg
      2 t  Instant coffee powder
    1/4 c  Unbleached flour
      1 ea Unbaked 9" pie shell
    3/4 c  Brown sugar; firmly packed
     12 oz Chocolate chips; melt & cool
      1 t  Rum flavoring
      1 c  Walnuts; coarsely chopped
      1 x  Walnut halves
 
  Cream the butter and brown sugar together in a bowl until light and
  fluffy, using an electric mixer at medium speed.  Add the eggs, one
  at a time, beating well after each addition.  Add the cooled
  chocolate, coffee powder, and rum flavoring, blending well.  Stir in
  the flour and the chopped walnuts and turn into the unbaked pie
  shell.  Arrange the walnut halves in a circle around the edge of the
  pie.  Bake in a preheated 375 degree F. oven for 25 minutes or until
  set around the edge. Cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Alaska
 Categories: Mint, Chocolate, Desserts
      Yield: 12 servings
 
      1 x  -----------crust------------
      3 t  Butter
      1 x  ----------filling-----------
      2 T  Corn syrup
      3 pt Vanilla ice cream; softened
      4 ea Egg whites; large
    3/4 c  Sugar
  1 1/2 c  Mint-chocolate chips;nestles
  1 1/2 c  Chocolate wafer crumbs
      1 c  Mint-chocolate chips;nestles
      2 T  Heavy cream
      1 x  ----------meringue----------
    1/2 t  Cream of tartar
 
  CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
  chips and butter.  Stir until chips are melted and mixture is smooth.
  Add chocolate wafer crumbs; stir until well blended.  Press into
  bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
  over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
  and heavy cream. Stir until chips are melted and mixture is smooth.
  Cool to room temperature. In a large bowl, whip the ice cream until
  smooth but not melted. Gradually stir in chocolate mixture (flecks
  will appear in ice cream). Spoon into center of crust, mounding high
  in center and leaving 3/4-inch edge. Using spatula, smooth to form
  dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
  degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
  tartar; beat until soft peaks form. Gradually add sugar, beat until
  stiff peaks form. Spread meringue over ice cream and crust to cover
  completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
  minutes or until lightly browned. Serve IMMEDIATELY !
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Custard
 Categories: Chocolate, Mint, Desserts
      Yield: 8 servings
 
  1 1/2 c  Milk; divided
      1 c  Sweetened condensed milk
      1 c  Mint-chocolate chips;nestles
      2 ea Eggs; large
 
  Preheat oven to 350 degrees F.  In a small saucepan, combine 1/2 c
  milk and the mint-chocolate chips.  Cook over low heat, stirring
  constantly, until chips are melted and mixture is smooth.  Set aside.
  In a large bowl, combine remaining 1 c of milk, condensed milk, and
  eggs; beat until well blended.  Add chocolate mixture; beat well.
  Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with
  4 cups of water. Place casserole in baking pan.  Bake at 350 degrees
  F. for 50 to 55 minutes. Serve warm or cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint
      Yield: 12 servings
 
  1 1/2 c  Mint chocolate chips; *
    3/4 t  Baking powder
    1/4 t  Salt
      6 T  Sugar
      1 ea Egg; large
      1 c  Mint chocolate chips; *
      3 T  Corn syrup
      1 c  Flour; unbleached
    1/4 t  Baking soda
    1/4 c  Butter, softened
    1/2 t  Vanilla extract
      1 x  -----------glaze------------
    1/4 c  Vegetable shortening
  2 1/4 t  Water
 
  *  This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
  chips; divided into 1 cup and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
  chocolate chips; stir until smooth.  Set aside.  In a small bowl,
  combine the flour, baking powder, baking soda, and salt; set aside.
  In a large bowl, combine butter, sugar and vanilla extract; beat
  until creamy. Beat in egg; blend in melted chips.  Gradually beat in
  the flour mixture. Shape dough into a ball and wrap in waxed paper.
  Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
  floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
  cookie cutter. Reroll remaining dough and cut out cookies again.
  Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
  minutes.  Cool completely on wire racks. GLAZE: Combine over hot (not
  boiling)water the remaining mint chocolate chips, vegetable
  shortening, corn syrup, and water; stir until morsels are melted and
  mixture is smooth. Remove from heat but keep mixture over hot water.
  Dip 1/2 of each cookie into glaze; shake off any excess glaze.  Place
  cookies on waxed paper line cookie sheets.  Chill until glaze sets
  (about 10 minutes). Keep refrigerated until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Ice Cream
 Categories: Mint, Chocolate, Desserts
      Yield: 4 servings
 
  1 1/2 c  Heavy cream
    1/3 c  Sugar
      2 ea Egg yolks; large
      1 c  Milk
  1 1/2 c  Mint-chocolate chips;nestles
    1/8 t  Salt
 
  In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar
  and 1 cup of mint chocolate chips.  Cook over low heat, stirring with
  wire whisk, until chips are melted and mixture is smooth.  Remove
  from heat. In a medium bowl, beat egg yolks and salt until thick.
  Gradually add chocolate mixture, beat until well blended. Chill 30
  minutes. In a small heavy guage saucepan, combine remaining 1/2 cup
  of chips and 1/4 cup of heavy cream. Cook over low heat, stirring
  constantly, until chips are melted and mixture is smooth. Remove from
  heat and set aside. Pour chilled chocolate/egg mixture into an
  electric iceream freezer; churn until thick, about 25 minutes.  Pour
  in reserved chocolate mixture; churn 10 seconds more. Remove dahser;
  cover and store in freeze until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Meltaways
 Categories: Cookies, Chocolate, Mint
      Yield: 12 servings
 
  1 1/2 c  Mint-chocolate chips; *
    1/2 c  Confectioners' sugar; sifted
  1 1/4 c  Flour; unbleached
    1/2 c  Mint chocolate chips; *
      2 T  Almonds; toasted, chopped
    3/4 c  Butter, softened
      1 ea Egg yolk; large
      1 x  -----------glaze------------
  1 1/2 T  Vegetable shortening
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1
  cup and 1/2 cup.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ COOKIES: Preheat oven to 350 degrees F.  Melt over hot (not
  boiling) water, 1 cup of mint chocolate chips; stir until smooth.
  Set aside. In a large bowl, combine butter, confectioners' sugar, and
  egg yolk. Beat until creamy. Add melted chips and flour; beat until
  well blended. Drop by heaping teaspoonfuls onto ungreased cookie
  sheets. Bake at 350 degrees F. for 8 to 10 minutes.  Allow to stand
  for 3 minutes before removing from cookie sheets.  Cool completely on
  wire racks. GLAZE: Combine over hot (not boiling) water the remaining
  1/2 cup of mint-chocolate chips and vegetable shortening.  Stir until
  chips are melted and mixture is smooth. Drizzle each cookie with 1/2
  t of the glaze; sprinkle with almonds. Chill until set.  Stor in
  airtight container in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Pinwheels
 Categories: Chocolate, Mint, Cookies
      Yield: 10 servings
 
  1 1/2 c  Chocolate mint chips; *
    1/3 c  Sugar
      1 t  Vanilla extract
    3/4 c  Butter, softened
      1 ea Egg; large
    1/2 t  Salt
 
  *  One 10-oz package of Nestle Toll House Mint-Chocolate Morsels;
  divided.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate
  chips, stir until smooth.  Cool to room temperature, set aside.  In a
  large bowl, combine butter and sugar; beat until creamy.  Add egg and
  vanilla extract, blend well.  Gradually beat in flour and salt.
  Place 1 cup of dough in a small bowl.  Add melted chips; blend
  thoroughly. Shape into a ball, flatten, (mixture will appear
  curdled).  Cover with plastic wrap. Shape remaining dough into ball;
  flatten.  Cover with plastic wrap. Chill until firm, about 1 1/2
  hours).  Preheat oven to 375 degrees F. Between sheets of waxed
  paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove
  top layers of waxed paper and invert the chocolate dough onto the
  plain dough.  Peel off waxed paper. Starting from the long side, roll
  up jelly roll stype.  Cut into 1/4-inch slices; place on ungreased
  cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
  completely on wire racks. Melt over hot, (not boiling), water
  remaining 1 cup of chips; stir until smooth.  Spread flat side of
  cookie with 1/2 slightly rounded teaspoonful melted chocolate.  Chill
  until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sugar Cookie Drops
 Categories: Mint, Chocolate, Cookies
      Yield: 12 servings
 
  2 1/2 c  Flour; unbleached
    3/4 t  Salt
    3/4 c  Vegetable oil
      1 t  Vanilla extract
  1 1/2 t  Baking powder
  1 1/4 c  Sugar; divided
      2 ea Eggs; large
  1 1/2 c  Mint-chocolate chips; *
 
  *  Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In medium bowl, combine flour, baking powder and salt; set aside.
   In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
  Beat in eggs and vanilla extract.  Gradually beat in the flour
  mixture. Stir in Mint-Chocolate chips.  Shape into balls using
  rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
  Place on ungreased cookie sheets.  Bake at 350 degrees F. for 8 to 10
  minutes. Cool completely on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Divine Triple Chocolate Pie
 Categories: Chocolate, Pies, Desserts
      Yield: 6 servings
 
      1 x  ----chocolate pie shell-----
    1/4 t  Salt
    1/2 oz Semi-sweet chocolate; grated
      1 x  ------------pie-------------
      1 x  Unflavored gelatin; 1 env.
      1 c  Milk
      3 oz Baking chocolate; cut up
    1/4 t  Cream of tartar
      1 c  Heavy cream; whipped
      1 x  Sweetened whipped cream
      1 c  Unbleached flour; sifted
    1/3 c  Vegetable shortening
      2 t  Cold water
    1/4 c  Sugar
    1/4 t  Salt
      3 ea Eggs; lg, separated
    1/2 t  Vanilla
    1/4 c  Sugar
      1 x  ----------garnish-----------
    1/2 oz Semi-sweet chocolate
 
  CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in
  the shortening, using a pastry blender, until coarse crumbs form.
  Add the chocolate and water, tossing with a fork, until the dough
  forms. Press the dough firmly into a ball and then roll out on a
  lightly floured surface into a 13-inch circle. Loosely fit the dough
  into a 9-inch pie plate and trim the edge so that there it reaches 1
  inch beyond the rim of the pie plate.  Fold the extra under the edge
  of the crust to from a ridge. Flute the edge and prick the entire
  surface of the pie shell with a fork. Bake at 400 degrees F for 12
  minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir
  the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
  saucepan.  Stir in the milk and slightly beaten egg yolks. Add 3 (1
  oz) squares of unsweetened chocolate and cook over low heat, stirring
  constantly, until the chocolate melts and the gelatin dissolves.
  Remove from the heat and stir in the vanilla. Chill in the
  refrigerator, stirring occasionally, until the mixture is the
  consistency of unbeaten egg whites. Remove the chocolate mixture from
  the refrigerator and set aside Immediately beat the egg whites and
  cream of tartar, in another bowl, until foamy, using an electric
  mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls
  at a time, beating well after each addition. Continue beating until
  stiff, glossy peaks form when the beaters are slowly lifted. When the
  chocolate mixture mounds slightly when dropped from a spoon, beat
  until smooth, using an electric mixer at medium speed. Fold the egg
  white mixture into the chocolate mixture; then fold in the whipped
  cream. Chill in the refrigerator until the mixture mounds well when
  spooned. Turn into the chocolate pie shell.  Chill in the
  refrigerator for 2 hours or until set.  To serve, decorate the pie
  with puffs of sweetened whipped cream. Grate and sprinkle the
  chocolate over the whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Mint Chip Cookies
 Categories: Mint, Chocolate, Cookies
      Yield: 6 servings
 
  1 1/2 c  Mint-chocolate chips; *
    3/4 t  Baking soda
    1/2 c  Butter, softened
    1/4 c  Sugar; granulated
      1 ea Egg; large
  1 1/4 c  Flour; unbleached
    1/2 t  Salt
    1/2 c  Brown sugar; firmly packed
    1/2 t  Vanilla extract
    1/2 c  Nuts; chopped
 
  *  Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided
  in half for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat oven to 375 degrees F.  Melt over hot (not boiling)
  water, 3/4 cup of the mint-chocolate chips; stir until smooth.
  Remove from heat; cool to room temperature.  In a small bowl, combine
  flour, baking soda and salt; set aside.  In a large bowl, combine
  butter, brown sugar, sugar, and vanilla extract; beat until creamy.
  Add melted chips and egg; beat well. Gradually blend in the flour
  mixture.
   Stir in remaining 3/4 cup of mint-chocolate chips and nuts.  Drop by
  rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375
  degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove
  from cookie sheets.  Cool completely on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Fudge Brownies
 Categories: Chocolate, Mint, Cookies
      Yield: 12 servings
 
  1 1/4 c  Flour; unbleached
    1/2 t  Salt
    1/2 c  Butter
  1 1/2 c  Mint-chocolate chips; *
      3 ea Eggs; large
      1 x  Walnut halves; optional
    1/2 t  Baking soda
      1 c  Sugar
      3 T  Water
  1 1/2 t  Vanilla extract
      1 c  Nuts; chopped
 
  *  Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat oven to 325 degrees F.  In a small bowl, combine flour,
  baking soda, and salt; set aside.  In medium saucepan, combine sugar,
  butter and water; bring JUST TO A BOIL.  Remove from heat.  Add
  mint-chocolate chips and vanilla extract; stir until chips are melted
  and mixture is smooth. Transfer to a large bowl.  Add eggs, 1 at a
  time, beating well after each addition.  Gradually blend in flour
  mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking
  pan. Bake at 324 degrees F for 30 to 35 minutes.  Cool completely on
  wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves,
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minty Mousse Pie Au Chocolat
 Categories: Mint, Chocolate, Pies
      Yield: 6 servings
 
      6 T  Sugar; divided
      2 t  Cornstarch
  1 1/2 c  Milk
      1 ea Graham cracker crust; 9" **
      2 T  Cornstarch; and
      1 c  Mint-chocolate chips; *
      1 c  Cream; heavy
 
  *    Use Nestles mint-chocolate chips in this recipe.  2/3 rds of a
  10 oz **   Use a prepared 9-inch graham cracker crust in this recipe,
  or if
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch,
  and mint-chocolate chips.  Gradually stir in milk.  Cook, stirring
  constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE;
  remove from heat. Transfer to a large bowl; cover surface of
  chocolate mixture with plastic wrap.  Cool to room temperature (20 to
  30 minutes). In a medium bowl, combine heavy cream with remaining 2 T
  sugar; beat until stiff. Remove plastic wrap from chocolate; beat
  well. Fold in whipped cream. Spoon into crust.  Chill until firm
  (about 2 to 3 hours).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barcardi Rum Chocolate Cake
 Categories: Box cakes, Alcohol, Chocolate
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 pk Chocolate cake mix
      1 pk Chocolate Instant Pudding..
      4 x  Eggs
    1/2 c  Barcardi Dark Rum
    1/4 c  Cold water
    1/2 c  Oil
    1/2 c  Slivered almonds, optional

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Cold milk
    1/4 c  Barcardi Dark Rum
      1 pk Chocolate Instant Pudding
           Envelope Dream Whip Topping
 
  Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
  Combine all cake ingredients together in large bowl. Blend well, then
  beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  Bake for 30 minutes or until cake tests done. Do not underbake. cool
  in pans for 10 minutes. Remove from pans, finish cooling on racks.
  Split layers in half horizontally. Spread 1 cup filling between each
  layer and over top of cake. Stack. Keep cake chilled. Serve cold.
  Optional: Garnish with chocolate curls. Filling: Combine milk, rum,
  pudding mix and topping mix in deep narrow-bottom bowl. Blend well at
  high speed for 4 minutes, until light and fluffy. Makes 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frangelico Chocolate Cake with Frosting
 Categories: Cakes, Chocolate, Alcohol, Frostings
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
      3    Eggs
    3/4 c  Granulated sugar
    1/2 c  Butter
      1 c  Lt. brown sugar; packed
  2 1/4 c  All purp flour
    1/2 c  Unsweet cocoa powder
  1 1/2 ts Baking soda
    3/4 c  Strong cold coffee

MMMMM--------------------------FROSTING-------------------------------
      6 tb Butter
      1 lb Sifted powdered sugar
      3 tb Unsweet cocoa powder
      3 tb Frangelico
      2 tb Up to 3 T hot coffee
 
  Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate
  eggs. Beat egg whites until frothy; then beat in sugar until stiff
  peaks form. Set aside. Cream butter and brown sugar until fluffy.
  Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add
  to creamed mixture alternately with coffee and Frangelico; blend
  well. Fold egg whites into batter. Pour into prepared pans. Bake
  30-35 min. or until done. Cool 10 min. Invert on wire racks and
  remove pans. Cool before frosting. FROSTING: Cream butter with sugar.
  Add everything else. and beat until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Russian Cake
 Categories: Bundt cakes, Box cakes, Alcohol, Chocolate
      Yield: 12 servings
 
      1 pk Yellow cake mix
      1 pk Instant chocolate pudding
      2 ts Cinnamon
      2 ts Instant coffee
      4    Eggs

MMMMM------------------MILK CHOCOLATE FROSTING-----------------------
    1/2 pk Milk chocolate frost mix (14
      2 tb Hot water
      2 tb Butter, softened
      1 tb Brandy
      1 tb Orange Flavor liqueur
    1/4 ts Almond extract
      2 tb Powdered sugar
    3/4 c  Water
    3/4 c  Oil
    1/4 c  Vodka
    1/4 c  Tia Maria or cream de cacao
 
  Combine all ingredients, blend for 1 minutes with mixer at low speed;
  beat at high speed for 2 minutes. Spoon into greased and floured
  Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in
  pan; turn out to cool. Ice with the milk chocolate frosting.
  Frosting: Combine all ingredients in small mixing bowl, beat 1 minute
  at low speed, beat for 1 minute at high speed. Stir in a few more
  drops of water until mixture reaches desired spreading consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua White Russian Cake
 Categories: Cakes, Chocolate, Alcohol
      Yield: 10 servings
 
      3 tb Kahlua
      2 tb Vodka
      3 oz White baking bar w/cocoa cho
      2 c  Sifted cake flour
    3/4 ts Baking soda
    1/2 ts Baking powder
  1 1/4 c  Sugar
    1/2 c  Butter
      2 tb Shortening
      3    Eggs
    3/4 c  Buttermilk
    1/3 c  Apricot jam

MMMMM-----------------KAHLUA WHITE RUSSIAN CREME----------------------
      2 c  Whipping cream
    1/2 c  Powdered sugar
    1/4 c  Kahlua
      2 tb Vodka
 
  White baking bar w/cocoa shaved into curls (I use potatoe peeler for
  this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped
  white baking bar. Cook and stir over low heat till baking bar is
  melted, cool slightly. Grease and lightly flour three 8x1 1/2 round
  baking pans (I use my 9") In small bowl stir flour, baking soda, and
  baking powder, set aside . In large bowl combine sugar, butter and
  shortening, beat w/electric mixer on med spd till light and fluffy.
  Add eggs, ONE at a time, beating till combined. Beat in the cooled
  liqueur mixture. Alternately add flour mixture and buttermilk to egg
  mixture, beating on low to med spd after each addition till combined.
  Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or
  till toothpick in center comes out clean. Cool the cake layers in the
  pans on wire racks for 10 mins. Remove from pans and cool completely
  on wire racks. To assemble, place one layer, bottom side up, on a
  serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the
  Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom
  side up, spread w/remaining jam and 1/3 c of the cream. Top
  w/remaining cake layer, bottom side up. Swirl remaining cream onto
  the top and sides of cake. Decorate top (I do the sides too, looks
  soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24
  HOURS!!! To serve, cut into wedges, dipping knife into water between
  slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med
  bowl combine Whipping cream, and sifted fpowdered sugar. Beat
  w/electric mixer on low speed until thickened. Gradually add kahlua
  and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Snickers Candy Bar Pie
 Categories: Pies, Chocolate, Nuts
      Yield: 10 servings
 
      1    9" pastry shell, baked, cool
      2    Eggs
      1    Unflavored gelatin envelope
    1/4 c  Water, cold
      6    1-1/2oz Snickers Bars,
           - cut into pieces
    1/4 c  Peanut butter, chunky
      8 oz Cream cheese, softened
  1 1/2 c  Powdered sugar, unsifted
      1 ts Cocoa
      3 tb Evaporated milk
      1 ts Vanilla
    1/2 ts Salt
      1 c  Heavy cream, whipped
           Peanuts, salted, chopped
           Sweetened whipped cream
 
  Separate the eggs. Sprinkle the gelatin over cold water in a small
  saucepan and let stand until softened, about 4 minutes; dissolve over
  very low heat, stirring. Melt candy bars in top of double boiler over
  simmering water; add peanut butter and blend with a wooden spoon
  until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly;
  gradually add powdered sugar, beating well. Blend in cocoa,
  evaporated milk, vanilla, candy bar mix and then the dissolved
  gelatin; mix all well. Chill until partially thickened, stirring one
  or two times. Stifly beat the room temp egg whites with the salt;
  fold into chilled mix, then fold in the whipped heavy cream; turn
  into cooled pastry shell and chill until firm. Decorate with chopped
  peanuts and additional whipped cream if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Cake
 Categories: Box cakes, Alcohol, Chocolate
      Yield: 10 servings
 
      1 pk Chocolate cake mix *
     12 oz Semisweet chocolate chips
    1/4 c  Chambord
    1/2 c  Seedless raspberry jam
      8 oz Sour cream
      2 tb Chopped pecans, toasted
 
  * butter recipe chocolate cake with pudding
  *******************************************************
  ****************** Prepare cake mix according to package directions;
  stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured
  9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans
  on wire rack 10 minutes. Remove from pans and cool completely. Brush
  tops of layers with Chambord. Place on cake layer on a plate; spread
  with jam and top with second layer. Melt remaining chocolate chips
  over low heat, stirring often. Remove from heat, gradually stir in
  sour cream. Spread on top and sides of cake, sprinkle top with
  toasted pecans Chill at least 2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Trifle Dessert
 Categories: Desserts, Box cakes, Chocolate, Alcohol
      Yield: 10 servings
 
    1/2 pk Devil's food cake mix
    1/2 c  Rum
     21 oz Can cherry pie filling

MMMMM---------------------CHOCOLATE CUSTARD--------------------------
    2/3 c  Sugar
    1/4 c  Cocoa
    1/8 ts Salt
      3    Eggs, beaten
      2 c  Milk
      1    Toppings
      1 c  Whipping cream
      2 tb Powdered sugar
    1/4 c  Sliced almonds, toasted
 
  Prepare cake mix according to package directions; cut into 1/2 inch
  slices. Line bottom of 2 quart bowl of trifle dish with half of cake
  slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling
  over cake; top with half of choclate pudding. Repeat procedure with
  remaining cake, rum, pie filling and custard. Cover and chill. Beat
  whipping cream until foamy; gradually add powdered sugar, beating
  until soft peaks form. Spread over custard; garnish with almonds.
  CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double
  boiler. Combine eggs and milk, gradually stir into dry mixture. Bring
  water in double boiler to a boil, reduce heat to low and cook
  custard, stirring constantly until thick. Cool. Dessert yields 6-8
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grasshopper Cheese Cake
 Categories: Cheesecakes, Alcohol, Chocolate
      Yield: 8 servings
 
      1    9-in springform pan

MMMMM----------------CHOCOLATE COOKIE CRUMB CRUST---------------------
  1 1/2 c  Chocolate cookie crumbs
    1/4 c  Melted butter
    1/4 ts Cinnamon

MMMMM-----------------------CHEESE FILLING----------------------------
      1 lb Cream cheese
           -at room temperature
      1 c  Sugar
    1/3 c  Green creme de menthe
      3 tb Creme de cacao
      2 tb Flour
    1/2 ts Salt
      6    Eggs; separated
      1 c  Sour cream
      2 oz Semisweet chocolate
           - grated to garnish
           -  the top of the cake
 
  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with
  melted butter and cinnamon. Toss and mix well. Press into the bottom
  and partially up the sides of the springform pan. Refrigerate and,
  while making the filling, preheat the oven to 325F. CHEESE FILLING:
  Put the cream cheese in a mixing bowl and beat until light and soft.
  Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe
  and the creme de cacao, flour and salt. Beat until the mixture is
  blended well. Add the egg yolks and sour cream, and beat until the
  batter is smooth and blended. Combine the egg whites and 1/4 cup
  remaining sugar and beat until the whites stand in soft peaks. Fold
  the beaten whites into the cream-cheese mixture. Pour the batter into
  the crust and bake for about 1 hour, or until the cake has puffed and
  trembles just slightly when shaken. A wooden skewer inserted in the
  cake should come out almost clean, with just a trace of batter or
  moist crumbs on it. Don't overbake; it will settle and firm somewhat
  as it cools. Don't worry if the cake cracks as it bakes. Remove and
  cool. Refrigerate if standing more than 4 hours. Garnish the top with
  grated chocolate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Twinkie Pie
 Categories: Pies, Desserts, Chocolate
      Yield: 8 servings
 
           Butter
      9    Twinkies
      3    Eggs; large, seperated
      1    Dash of Cream of tartar
    1/2 c  Sugar
    1/2 ts Vanilla extract
      6 oz Chocolate chips; semisweet
      1 c  Pecans; chopped
      1 c  Heavy cream; whipped
 
  Grease pyrex square or rectangular casserole with butter. Cut 8
  Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
  the casserole. Beat egg whites, with the cream of tartar and sugar,
  adding vanilla. Melt chocolate chips in the top of a double boiler.
  Add egg yolks to chocolate, slowly, continuing to stir over boiling
  water. Fold chocolate into egg whites.  Spread over Twinkies, then
  sprinkle with about half of the nuts. Layer on more twinkies, more
  chocolate, more nuts. Continue layering. Top with whipped cream and a
  single whole Twinkie.  Chill and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sex in a Pan
 Categories: Desserts, Chocolate, Nuts, Cheese
      Yield: 15 servings
 
MMMMM-------------------------1ST LAYER------------------------------
  1 1/2 c  Flour
    3/4 c  Melted butter
    1/2 c  Walnuts, chopped

MMMMM-------------------------2ND LAYER------------------------------
      8 oz Cream cheese, softened
      1 c  Powdered sugar
      1 c  Cool Whip
      1 ts Vanilla

MMMMM-------------------------3RD LAYER------------------------------
  2 1/2 c  Milk
      2    Vanilla pudding inst, large

MMMMM-------------------------4TH LAYER------------------------------
  2 1/2 c  Milk
      2    Chocolate inst pudding, larg

MMMMM-------------------------5TH LAYER------------------------------
           Cool Whip
 
  1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at
  350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled
  crust. REMAINING LAYERS: Prepare and layer in order given. Top with
  the Cool Whip and grated some chocolate over all. Keep refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: The Next Best Thing To Robert Redford
 Categories: Desserts, Nuts, Chocolate
      Yield: 16 servings
 
      1 c  Flour
    1/2 c  Margarine
      1 c  Pecans; finely chopped
      1 pk (8 oz) cream cheese;softened
      1 c  Sugar
      1 pk Cool whip (9 oz size);thawed
      1 pk Instant vanilla pudding (lg)
      1 pk Instant chocolate pudding (l
      3 c  Milk; cold
           Grated Chocolate candy bar
 
  Prepare bottom crust by mixing together flour, margarine and pecans
  until crumblike. Press mixture into greased 13x9" baking pan. Bake at
  350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream
  cheese with sugar until smooth. Fold in half of Cool Whip. Spread
  mixture over cooled crust. Combine vanilla and chocolate pudding
  mixes. Beat in milk until smooth and thickened. Spread over cream
  cheese layer. Spread remaining Cool Whip over top. Sprinkle with
  grated chocolate. Cover and refrigerate overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snicker's Dessert
 Categories: Desserts, Chocolate, Nuts
      Yield: 12 servings
 
MMMMM------------------------FIRST LAYER-----------------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips

MMMMM------------------------SECOND LAYER-----------------------------
      1 c  Sugar
    1/4 c  Milk
    1/4 c  Margarine
    1/4 c  Peanut butter
      1 c  Marshmallow cream
      1 ts Vanilla
      2 c  Peanuts

MMMMM------------------------THIRD LAYER-----------------------------
     40    Caramels
      2 tb Water

MMMMM------------------------FOURTH LAYER-----------------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips
    1/4 c  Peanut butter
 
  Melt ingredients for first layer and spread in a 13x9 pan. Freeze
  until firm. Boil the sugar, milk and margarine 5 min. Add the peanut
  butter, marshmallow cream and vanilla. Pour over the 1st layer and
  sprinkle with peanuts.  Cool. Melt the caramels with the water and
  pour over the peanuts as the 3rd layer. Melt the chips and peanut
  butter. Pour over the 3rd layer.  Keep refrigerated.  Cut into
  squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lethal Layers
 Categories: Bar cookies, Chocolate, Nuts
      Yield: 32 servings
 
    1/2 c  Unsalted butter
    1/2 c  Dark brown sugar
      1 c  All-purpose flour
      1 c  Pecan halves
      2    Eggs
      1 c  Firmly packed dark brown sug
      1 ts Vanilla extract
    1/2 ts Salt
      1 ts Baking powder
           Additional flour (see direct
      1 c  Chocolate chips
 
  In a food processor, combine first 3 ingredients with metal blade
  until crumbly. This can also be done with 2 pastry knives or a pastry
  cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at
  375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly
  over surface. Beat eggs with brown sugar until thick. Add vanilla.
  Put salt and baking powder in bottom of 1/4 cup measure; fill rest of
  measure with flour. Stir into egg mixture. Bake at 375~F for 20
  minutes or until center is baked. Cool, then cut into 32 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Chip Cookies with Macadamia Nu
 Categories: Cookies, Chocolate, Nuts
      Yield: 8 servings
 
    1/2 c  Unsalted butter softened
    1/3 c  Sugar
    1/3 c  Brown sugar firm packed
      1    Egg
      1 ts Vanilla
      1 c  All purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
  6 1/2 oz White chocolate, chopped
    3/4 c  Macadamia nuts, halved
 
  BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
  SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
  SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
  CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
  GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
  DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
  COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
  STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
  UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken with Chocolate Sauce (Chicken Mole)
 Categories: Chicken, Chocolate, Mexican
      Yield: 6 servings
 
      4 tb Olive oil
      2    Cloves garlic, minced
           Serving-pieces of chicken
           -for 6 persons
      1    Onion, chopped
      1    Green pepper, chopped
      3    Slices canned pimento,
           -chopped
      2    Large tomatoes, peeled,
           -seeded, and chopped
      2 tb Chili powder (or to taste)
  2 1/2 c  Chicken broth
    1/4 c  Slivered almonds
    1/4 c  Raisins
    1/2 ts Cumin
    1/4 ts Nutmeg
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Sugar
           Grated rind of 1 orange
      2    Squares bitter chocolate,
           -chopped
    1/4 c  Light rum
 
  In casserole, heat oil and cook garlic for a few moments to flavour
  oil; add chicken and brown.  Remove chicken. In remaining fat, cook
  onion, green pepper, pimento, and tomato over gentle heat for 10
  minutes. To onion mixture, add chili powder, blending well. Add
  broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
  minutes longer. Add chocolate, stirring until melted.  Replace
  chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
  hour, or until chicken is tender. Warm rum, ignite it, and pour over
  contents of casserole; allow to stand for a few minutes. Source: Jack
  Shyba, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole Poblano Picante
 Categories: Poultry, Stew, Mexican, Chocolate
      Yield: 6 servings
 
      8    Mulato chiles
      4    Ancho chiles
      4    Pasilla chiles
      8 lb Turkey, in pieces
      4 tb Lard
      4 tb Sesame seeds
      1 lg Onion, chopped
      2    Cloves garlic, chopped
      1    Tortilla, cut up
      1 c  Blanched almonds
    1/8 ts Ground gloves
    1/8 ts Cinnamon
    1/2 ts Ground coriander seed
    1/4 ts Anise
    1/2 c  Raisins
      3    Tomatoes, seeded, chopped
      4    Canned chipotle chiles
      2 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the mulato, ancho, and pasilla chiles by washing in cold
  water; removing veins, stems, and seeds; and tearing them roughly
  into pieces. Place the pieces in a bowl and soak in hot water (about
  1 cup to 6 chiles) for about an hour. Blend the chiles with the
  soaking water in a blender, but do not over blend. The texture should
  remain coarse.
  
  Place the turkey pieces in a flameproof casserole with a lid, and
  poach, covered, in salted water to barely cover for 1 hour. Drain,
  reserving the stock. Dry the turkey pieces thoroughly with paper
  towels. Heat the lard in a skillet, and brown the turkey pieces, a
  few at a time. Arrange the turkey pieces in the casserole and keep
  warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla,
  almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes,
  prepared chiles, and chipotle chiles, and reduce, bit by bit, to a
  coarse puree in the electric blender.
  
  Heat the remaining lard in a skillet, adding, if necessary, a little
  more lard to bring it up to 3 TBS. Cook the puree, stirring
  constantly, for about 5 minutes. Add 2 cups of the turkey stock,
  chocolate, salt and pepper to taste, and the sugar, and cook, over
  very low heat, until the chocolate has melted. Pour the sauce over
  the turkey; cover; and cook over the lowest possible heat for 1 hour,
  stirring occasionally. The sauce should be rather thicker than the
  consistency of heavy cream. If it seems too thin, thin with turkey
  stock. Sprinkle with remaining sesame seeds just before serving.
  
  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot
  food, experiment with the chipotle, for even in a small quantity its
  flavor will survive. Begin with a half chile, tasting and adding more
  to your mole with caution until you find the amount that suits your
  taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole Poblano De Dos Chiles
 Categories: Poultry, Mexican, Pork, Chocolate
      Yield: 6 servings
 
      6    Mulato chiles
      6    Pasilla chiles
      8 lb Turkey, in pieces
      1 lb Pork loin, in 2" chunks
      4 tb Lard
    1/2 c  Almonds
    1/2 c  Peanuts
      1    Tortilla, coarsely chopped
      4 tb Sesame seeds
    1/8 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Anise
      1 lb Tomatoes, seeded, chopped
      1 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey and pork in a large kettle with enough
  salted water to cover. Bring to a boil, and cook, covered, for 1
  hour. Drain, reserving the stock. Dry the turkey and pork pieces
  thoroughly with paper towels. Heat the lard in a large, heavy
  skillet. Brown the turkey and pork pieces, a few at a time; then
  transfer to a flameproof casserole. In the electric blender, blend
  the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves,
  cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a
  coarse puree.
  
  Heat the lard remaining in the skillet, adding a little more if
  necessary, and cook the mixture for 5 minutes, stirring constantly.
  Add 2 cups of the reserved stock, the chocolate, salt and pepper to
  taste, and sugar. Stir until chocolate has melted. Pour the sauce
  over the turkey and pork in the casserole; cover; and cook over very
  low heat for about 1 hour, taking care not to let it burn. Sauce
  should be the consistency of heavy cream, so, if necessary, thin with
  more stock. Sprinkle with remaining sesame seeds just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mole
 Categories: Chicken, Chocolate, Mexican
      Yield: 4 servings
 
      1    Chicken, cut in parts
      4 c  Of water
      1    Jar of mole
    1/4 c  Of tomato sauce
    1/2 tb Of Mexican chocolate
      1    Cube of chicken bouillon
           Salt to taste
 
  In a Dutch oven put chicken and water, add extra water if 4 cups of
  water don't cover chicken. Boil in medium-high heat for 20 minutes,
  or until chicken is tender.
  
  In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
  bouillon cube. Remove one cup of broth from the Dutch oven, and add
  it to the mole mixture. Mash the ingredients together with a potato
  masher, until it is creamy and has no lumps. Add salt to taste. Then
  pour mole sauce into the Dutch oven, and mix with boiled chicken.
  Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5
  servings.
  
  I hope you can get mole, but if you can't let me know. Cause my
  brother got address to companies that sell Mexican spices, sauces,
  and products. I'll get back to you with the empanadas recipe, when I
  corner my mom. Later. Susy
 
MMMMM
 
