COLLECTION: Cakes Vol.2 (of 5)COLLECTION: Cakes Vol.2 (of 5)

Name: COLLECTION: Cakes Vol.2 (of 5)COLLECTION: Cakes Vol.2 (of 5)
Yield: 10 servings
Ingredients: 2 cup Flour; 1 box Light Brown Sugar; 1 stick Butter; 3 Eggs; 1 teaspoon Vanilla; 2 cup Nuts

COLLECTION: Cakes Vol.2 (of 5)COLLECTION: Cakes Vol.2 (of 5) comes together with Flour, Light Brown Sugar, Butter, Eggs, and Vanilla. Serves 10. Add it to your meal plan and shop the whole list in one go.

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🍽 Serves 10

COLLECTION: Cakes Vol.2 (of 5)COLLECTION: Cakes Vol.2 (of 5)

Ingredients

2 cup
1 box
1 stick
3
1 tsp
2 cup

Method (preview)

1
Mix all ingredients together. Pour in an 8" x 8" baking dish or pan.
2
Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies).
3
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.
4
Press into swiss roll��rancisco Examiner, August 29, 1990
5
For tube or bundt pan, have oven rack in lowest position.
6
For cake pan, put rack in center of oven.
7
Preheat oven to 350 degrees F.
8
Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside.
9
Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes.
10
Fold in chocolate chips and nuts.
11
Turn into pan and bake for 1 hour or until cake tests done with cake tester.
12
Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack.
13
Cake should be completely cool before glazing.
14
Cake freezes well without glaze.
15
Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water.
16
Stir until smooth, shiny, and well blended.
17
Remove from heat and stir in 1 teaspoon vanilla.
18
Cool to room temperature or chill until slightly thickened.
19
Pour over cake or apply with a spatula.
20
Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces.
21
Add the flour, cocoa powder, vanilla and eggs, and process until smooth.
22
CHOCOLATE CAKE GLAZED WITH CHOCOLATE BUTTER CREAM
23
Preheat oven to 375 degrees.
24
Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan.
25
Set aside.
26
Beat the sugar with the 4 egg yolks until they are a creamy yellow.
27
Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended.
28
Stir in the flour and the pulverized almonds.
29
Beat the 4 egg whites with a pinch of salt until stiff byt not dry.
30
Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.
31
Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly.
32
Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife.
33
Let the cake cool before unmolding.
34
Glaze and decorate cake. Refrigerate before serving.
35
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter.
36
Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.
37
To decorate: Use toasted slivered almonds
38
CHOCOLATE CHEESECAKE (1)
39
Combine graham cracker crumbs, sugar and melted butter.
40
Press on bottom and sides of a greased 0 inch springform pan.
41
Combine pudding mix, sugar and milk in saucepan.
42
Add chocolate. cook and stire over medium heat until mixture comes to a full boil.
43
Remove from heat.
44
Cover surface with waxed paper and set aside.
45
Beat cream cheese until fluffy.
46
Beat in yolks, vanilla, salt and pudding.
47
Fold in egg whites. (Odd.
48
Says nothing about beating the egg whites first.
49
Hm.
50
Well, I would.) Pour over crumbs in pan.
51
Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.
52
Cool 4 hours.
53
Spread top with sour cream.
54
CHOCOLATE CHEESECAKE (2)
55
For filling: Position rack in center of oven and preheat to 300F.
56
Spray paper with nonstick vegetable spray.
57
Using electric mixer, beat cream cheese and sugar in large bowl on low speed until smooth.
58
Gradually mix in cocoa.
59
Beat in eggs, 1 at a time.
60
Gradually add cream, coffee liqueur, Frangelico and vanilla and beat until mixture is smooth.
61
Transfer filling to prepared pan.
62
Bake until outer 3 inches of cake puff and center is gently set but moist looking, about 1 hour 30 minutes.
63
Cool on rack.
64
Cover and refrigerate until cake is well chilled, at least 6 hours. (can be prepared 1 day ahead)
65
For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium saucepan until reduced to 1/4 cup, about 3 mintues.
66
Reduce heat to low and add chocolate, cream, and butter.
67
Stir until mixture is smooth.
68
Cool until mixture is thick but still pourable, stirring occasionally, about 45 minutes.
69
Using small sharp knife, cut around pan sides to loosen cake.
70
Release and remove pan sides.
71
Pour chocolate glaze over cake.
72
Spread smoothly over top and sides covering completely.
73
Chill until chocolate is is firm, at least 2 hours.
74
Invert cake onto serving platter. Peel off paper. Smooth top. Using warm knife, cut into wedges and serve.
75
1 pkg Devil's Food cake mix (the pudding-in-the-mix kind)
76
Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract.
77
Bake in a bundt pan according to the package directions.
78
Melt chocolate chips in a double-boiler.
79
Remove from heat and stir in milk and butter.
80
Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting.
81
Pour/spread over cooled cake.
82
1 pkg duncan hines yellow cake mix 1 6oz pkg jello instant chocolate pudding 4 eggs
83
Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter.
84
Confectioner's sugar for decorating 1 c. heavy cream, whipped (optional)
85
Adjust the rack to the center of the over.
86
Butter a 10-inch springform pan.
87
Preheat the oven to 350 degrees.
88
In a double boiler, over simmering water, melt the chocolate with the coffee.
89
Remove from heat.
90
When slightly cool, stir in the vanilla. (The melted chocolate and coffee may form a thick paste, but it incorporates easily into the batter when added.)
91
Separate the eggs carefully, placing the whites in a large bowl.
92
Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition.
93
Add the chocolate mixture to the batter and mix well.
94
Stir in the flour, mixing only until incorporated.
95
Using clean, dry beaters, beat the egg whites until stiff and glossy but not dry.
96
Gently fold the beaten egg whites into the chocolate mixture, handling them carefully in order not to deflate the egg whites.
97
Fold only until no white streaks remain.
98
Gently turn the batter into the prepared springform pan.
99
Smooth the top with a spatula.
100
Place in the preheated oven, and bake for one hour or until the top springs back when lightly touched.
101
Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening.
102
Place the pan on a rack to cool.
103
When completely cool, store covered in the baking pan until ready to serve.
104
Do not refrigerate!
105
At serving time, remove the sides of the springform pan and place the cake on a 12-inch cake platter.
106
Dust the top lightly with confectioners' sugar. (For a nice effect, you can place a lace doily or stencil on top of the cake and then dust with the sugar over that.
107
Carefully remove the doily or stencil and voila! instant masterpiece!)
108
Top each portion with a dollop of cream.
109
Bake this cake at least two days before you plan to use it.
110
The flavor and texture improve on standing.
111
It's time-consuming to prepare, but well worth it!
112
In a saucepan melt butter and chocolate over low heat, stirring often; set aside.
113
In a large mixer bowl combine eggs, sugar and vanilla.
114
Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan.
115
Heat over low heat, stirring occasoinally, about 10 minutes or till lukewarm.
116
Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume.
117
Gently fold in flour, 1/3 cup at a time.
118
Gradually fold in chocolate mixture.
119
Spread evenly in prepared pans.
120
Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
121
Cool 10 minutes on wire racks.
122
Remove from pans; cool.
123
Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around the edge of cake.
124
Beat egg yolk with electric mixer till thick and lemon colored; set aside.
125
In a medium saucepan combine sugar, water, and coffee powder; bring to boiling, stirring till dissolved.
126
Cook over medium high heat.
127
Stir constantly, till mixture reaches solt-ball stage (236F).
128
Quickly pour the hot mixture in a steady stream over yolks, beating contantly on high speed.
129
Continue beating till mixture is thick and smooth.
130
Cool 15 minutes.
131
Meanwhile, beat the unsalted butter till light and fluffy. Beat butter,
132
1 tablespoon at at time, into cool yolk mixture.
133
Cover and chill for 30 minutes or until stiff enough to spread.
134
Stir semisweet chocolate pieces into 1/2 cup of the buttercream.
135
1 drop almond extract (seriously--it's strong stuff)
136
Bring 6C soymilk to a low boil, stirring often to prevent a skin from forming.
137
Reduce to a simmer.
138
Disolve arrowroot in reserved soymilk and add to the pot.
139
Add all remaining ingredients except nuts and crackers and heat through until you have a well blended chocolate pudding.
140
Stir in 1 1/2C walnuts.
141
Cover the bottom of a 13"x9"x2" baking pan w/a layer of pudding and cover w/a layer of crackers.
142
Layer remaining pudding and crackers and garnish w/remaining nuts.
143
Chill at least two hours before serving.
144
Preheat oven to 375F
145
Combine graham cracker crumbs and sugar.
146
Stir in melted margarine or butter.
147
Press into the bottom and halfway up the sides of a 9 inch springform pan.
148
Blend cream cheese, cocoa, sugar until light and fluffy.
149
Beat in eggs and vanilla until smooth.
150
Stir in chocolate chips.
151
Pour into springform pan.
152
Bake at 375F for 20 minutes.
153
Let cheesecake cool in the pan on a wire rack for 15 minutes. Preheat oven to 425F.
154
Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes.
155
Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan.
156
Refrigerate before serving. Store leftovers in the refrigerator.
157
For crust, in a bowl combine chocolate wafer crumbs and melted butter.
158
Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan.
159
For filling, in a large mixer bowl beat cream cheese till creamy.
160
Combine sugar, flour and salt; stir into the cream cheese mixture.
161
Add eggs all at once.
162
Beat just till combined.
163
DO NOT OVERBEAT.
164
Stir in the 4 squares melted chocolate, moik and vanilla till combined.
165
Turn into crumb-lined pan.
166
Bake in a 325 oven for 60 minutes or till center appears set.
167
Remove from oven; cool 15 minutes.
168
Loosen sides of pan.
169
Cover and chill at least 2 hours.
170
In a small saucepan over low heat melt the 1 square semisweet chocolate and butter.
171
Drizzle in lattice design atop cheesecake.
172
Chill till chocolate is set.
173
Cream butter and sugar, add syrup, beaten egg, then add flour sifted with cocoa and baking powder alternately with soda dissolved in milk, lastly add boiling water.
174
Pour into recessed tin, which has been well greased or lined with foil.
175
Bake in moderate oven about 40 minutes.
176
When cold fill centre with marshmallow, then ice with chocolate icing and sprinkle with chopped nuts.
177
Boil 5 minutes.
178
Add vanilla or peppermint essence and leave to cool, then beat until thick.
179
Add
180
When mixed thoroughly, fold in
181
If you're using a mixer, fold the mayonnaise in by hand.
182
Stir just til mixed; do not overbeat.
183
Pour into a greased and floured (or Baker's
184
Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook.
185
Cool five minutes before removing from the pan.
186
Frost with canned frosting or homemade butter frosting
187
Cream butter, 1/2 sugar, and salt. Add cocoa and 1 tbsp milk. Cream.
188
Add sugar and milk til the consistency is right and then beat at mixer's highest speed. Frost cake immediately.
189
In large mixing bowl sift together (or just mix well) dry ingredients.
190
Add wet ingredients.
191
Mix until smooth (about 2 minutes).
192
Pour into greased and floured pan (8"x8", 9"x9", or tube pan - I use a 9" tube pan).
193
Bake at 350F for 35-45 minutes.
194
Use toothpick test.
195
Line 7 inch cake tin with greaseproof paper.
196
Cream together butter and sugar.
197
Beat in the eggs one at a time.
198
Fold in sifted flour and add milk with last tbls. of flour.
199
Add grated orange rind.
200
Bake at 350 deg.
201
F for 1 hour or until well risen and golden brown.
202
When nearly cool make slits across top of cake with sharp knife then drizzle the orange syrup across top so that it soaks into the cake.
203
Spread choc. in whorls over top of cake.
204
Allow to cool.
205
EAT.
206
Enjoy.
207
Heat oven to 325 F. Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
208
Increase oven temperature to 350 F. Beat cream cheese and sugar at medium speed with electric mixer until well blended.
209
Add eggs, one at a time, beating well after each addition.
210
Blend in sour cream and vanilla.
211
Separate batter into 2 equal parts. Blend chocolate into one part.
212
Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes.
213
Reduce oven temperatue to 325 F.
214
Spoon remaining batter over chocolate layer.
215
Continue baking another 30 minutes.
216
Turn off oven and prop open oven door; remove cheesecake when oven has cooled.
217
Loosen cake from rim of pan.
218
Prep time: 25 minutes plus refrigeration.
219
Baking time: 1 hour.
220
Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan.
221
In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy.
222
Fold in whipped cream.
223
Spoon mixture into crust.
224
Refrigerate 6 hours.
225
Melt together chocolate and butter on low heat, in top of double boiler, or in microwave.
226
Cool about 10 minutes.
227
Stir in sour cream and vanilla.
228
Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm.
229
Preheat oven to 350. Grease & flour 9*5*3 loaf.
230
Peel potato, coarsely grate.
231
Place in tea towel and squeeze dry.
232
There should be 3/4 cup.
233
Grate chocolate.
234
Cream butter and sugar until light.
235
Add eggs and vanilla; beat will.
236
Sift flour, baking powder, spices and salt.
237
Add alternatley with milk to creamed mixture.
238
Add potatot, chocolate & nuts; mix well Turn into prepated loaf pa.
239
Bake 55 min or until cake test done.
240
Cool cake in pan 30 minutes; turn out onot wire rack.
241
Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans).
242
Refrigerate while making the filling.
243
Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth.
244
Stir every minute.
245
Mix in the jam, stirring until disolved, let cool 10 minutes
246
Mix the creamcheese and sugar until smooth.
247
Add the eggs, one at a time, mixing well after each egg.
248
Add the vanilla and the chocolateraspberry mixture.
249
Mix well.
250
Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centr.
251
Cool and put in the fridge for at least 6 hours.
252
Mix together sugar, flour, baking powder coconut, cocoa and vanilla essence. Melt butter and add to the dry mixture.
253
Press into an oblong tin.
254
Preheat oven to 350F (180C). Well grease and line an 8" square tin.
255
Sift flour, cocoa and baking powder into bowl, stir in brown sugar.
256
Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth batter.
257
Beat egg whites to a soft snow and fold into batter with a large metal spoon.
258
Transfer to prepared tin and bake in centre of oven for 1 1/4 hours until well risen and golden, or until a skewer comes out clean.
259
Leave in tin 10 minutes, then turn out onto wire rack.
260
Make several holes in the cake with a skewer, then pour in the rum.
261
Leave cake until completely cold.
262
Beat cream and remaining milk and icing sugar until thick.
263
Pile on top of cake then decorate with walnut halves.
264
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees (F).
265
Transfer the crumbs to a mixing bowl and process the nuts and sugar together until rather fine.
266
Mix the nuts with the macaroon crumbs.
267
Add the melted butter and stir to moisten the crumbs evenly.
268
Spread the crumbs evenly over the bottom of the pan with your fingertips and then press down firmly to form a compact crust.
269
Bake for 8 minutes then set aside to cool.
270
Let cook until almost completely melted and then stir until smooth.
271
Remove from the double boiler and set aside.
272
Scald 1/2 c of the cream over medium heat.
273
When a skin forms on top of the cream, strain or sift in the cocoa and espresso powder.
274
Whisk until smooth and cook for a few minutes, stirring constantly, until slightly thickened.
275
Stir in the rum and the remaining cream and set aside.
276
Beat the cream cheese til it is soft and fluffy, scraping the beaters once during the process.
277
Add the sugar and beat, scraping the bowl occasionally, until the mixture is smooth.
278
Add the chocolate and then the cream mixture while beating the mixture on low speed.
279
Continue beating until completely smooth, scraping the bowl occasionally.
280
Add the eggs and beat just til incorporated.
281
Remove the pan from the freezer and wrap it in two layers of aluminum foil.
282
Place the pan inside a larger, shallow pan.
283
Pour the filling into the pan and rotate it gently to level the filling.
284
Place the pan in the oven.
285
Before closing the door, pour 1/2 to 1 inch of water into the larger pan.
286
Bake the cheesecake for one hour (the cake will not be set all the way but will still move rather liquidly when moved).
287
Remove the cake from the oven and remove the springform pan from the larger pan.
288
Remove the foil and let the cheesecake sit until it has cooled to room temperature.
289
Chill the cake, uncovered, overnight before cutting it.
290
The cheesecake may be glazed with seedless fruit preserves that have been melted and then boiled to reduce slightly.
291
Brush the glaze over the top and sides of the cake.
292
Serve topped with whipped cream.
293
When the recipe says to beat the cream cheese til light and fluffy, you'd better believe it means it, the longer you beat the cream cheese mixture, the creamier the cake will be.
294
As a final warning, if properly baked, this cheesecake literally cannot be cut the same day it is made.
295
Grease and flour two 8" or 9" (round) layer-cake pans.
296
Cream together butter and sugar.
297
Add eggs and vanilla.
298
Sift dry ingredients together and add alternately with water.
299
Stir in sauerkraut.
300
Bake at 350 degrees F for 30 to 35 minutes or until cake is done when tested.
301
Fill and frost with whipped cream.
302
6 oz flour 6 oz sugar 3 oz cocoa powder (NOT hot chocolate mix)
303
Sieve together the flour, sugar and cocoa powder and mix with the margarine.
304
Add the milk and vanilla essence if used.
305
Place the mixture in a VERY well greased ovenproof dish.
306
Over this sprinkle the seived sugar and cocoa powder from the sauce allowance and pour 1 pint of boiling water over the whole lot.
307
Cover and cook at Gas Mark 4 (375 F and 180 C I think) for 45-60 mins.
308
Serve hot and with chocolate or vanilla ice cream.
309
CHOCOLATE TORTE WITH WALNUTS (or hazel nuts)
310
Cream butter with sugar.
311
Add egg yolks and whole egg mixing well.
312
Melt chocolate, cool slightly and add to the above mixture.
313
Add the grated nuts.
314
Mix.
315
Beat whites and fold them into the mixture.
316
Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs.
317
Put batter into pan and bake in preheated 350 F. oven for app.
318
Use the kniting needle test for donness.
319
Cool and glaze.
320
Cover top and sides of Torte with apricot jam.
321
Melt the rest of the ingra- dients over a low flame mixing constanly.
322
Remove from heat and poor over Torte.
323
Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F.
324
Chop 7 oz chocolate.
325
For finer texture, first grind the nuts in a rotary grater.
326
Cream 1/2 c butter.
327
Add, beat 2-3 minutes 3/4 c sugar.
328
Add, one at a time 4 yolks.
329
Stir in chocolate and walnut mixture using rubber spatula.
330
Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold into chocolate mixture.
331
Transfer to springform, smooth top with spatula.
332
Bake until skewer inserted in center comes out clean, 60-70 minutes.
333
Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate.
334
Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set.
335
Peek leaves away from chocolate.
336
Whip in bowl set in ice water until soft peaks form 1 c cream.
337
Add, whip until soft peaks form again 1 T sugar and 1/2 t vanilla.
338
Spread over top and side of cake, chill about 1 hour.
339
Chop and melt in bowl set in hot water 1 oz semisweet choclate.
340
Make paper piping cone and fill with chocolate, pipe lines over top of cake.
341
Or drizzle from a spoon.
342
Arrange chocolate leaves around cake.
343
Replace walnuts with whole blanched and almonds.
344
Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide strips of cardboard, lay on top fo cake.
345
Sprinkle confectioner's sugar.
346
Lift off strips, shake off sugar.
347
Lay back on cake on diagonal to sugar lines.
348
Sift cocoa powder over cake, remove strips.
349
Add 3 eggs, mixing well after each addition. Combine and stir into mixture
350
Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired.
351
Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F. Cool and drizzle with any glaze.
352
By Lois M. Landau and Laura G. Myers
353
Published by Harper Perennial, A division of Harper-Collins
354
Publishers. 1991 New York, NY
355
Cream together in a large bowl
356
Add and stir well to mix
357
Measure into sifter, then sift into bowl
358
Stir until blended.
359
Pour into greased, floured 9x13" pan.
360
Sprinkle on top 1/2 - 1 cup chocolate chips.
361
Bake at 325 F for 45 minutes.
362
Preheat oven to 350F.
363
In a small bowl soften pudding in water.
364
In a mixing bowl beat cake mix and oil; add eggs and beat 4 minutes.
365
Add softened pudding; mix well.
366
Pour into prepared pan and bake for 35 to 40 minutes. Cool cake on rack. Prepare frosting mix according to diretions on the package.
367
Frost cake and sprinkle with shredded coconut.
368
Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally.
369
Reserve 1/4 cup of the toasted coconut for topping.
370
Press remaining toasted coconut on the bottom of pan.
371
Press untoasted coconut up sides of pan.
372
For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy.
373
Combine the 1 cup sugar, flour and salt.
374
Stir into cream cheese mixture.
375
Add eggs, all at once, beating at low speed just till combined.
376
DO NOT OVERBEAT.
377
Stir in milk.
378
Turn into crust-lined pan.
379
Bake in a 375 oven about 45 minutes or till center appears set.
380
Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut.
381
COOL AND CREAMY CHEESECAKE
382
Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan.
383
Soften gelatin in water, stir over low heat until disolved.
384
Beat cream cheese and sugar at medium speed with electric mixer until blended.
385
Gradually add gelatin, milk, and juice.
386
Refrigerate until slightly thickened.
387
Fold in whipped cream.
388
Pour over crust.
389
Refrigerate until firm. (If desired, top with fruit just before serving.)
390
Slice one roll of the cookie dough and place the slices in the bottom of a greased 9 x 13 pan.
391
Mix together the cream cheese, eggs, sugar and vanilla. Pour over the slices.
392
Slice the second roll of the cookie dough and gently place the slices on top of the cream cheese mixture.
393
Bake for 40-45 minutes at 350 degrees and let cool before cutting into squares. Enjoy:-)
394
Beat together
395
Add, and beat until well mixed
396
Add, and mix well
397
Pour batter into a greased and floured 9x13-inch pan, or into 2 9-inch round pans.
398
Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about 35-40 minutes (for 9-inch round pans).
399
Do toothpick test for doneness.
400
[a penciled-in note on the recipe claims vanilla is better]
401
Crush cookies until they resemble potting soil, set aside.
402
Cream butter, cream cheese, sugar and vanilla until smooth and fluffy.
403
Set aside.
404
Combine pudding mix and milk until well blended, then fold in the whipped topping.
405
Gently fold cream cheese and pudding mixtures together.
406
To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs.
407
Refrigerate 10 to 12 hours.
408
About 1/2 hour before serving, remove from refrigerator and decorate with flowers.
409
Serve by digging out portions with the trowel.
410
Prepare Coconut Crust (see below).
411
Mix gelatin and 1/2 cup sugar in saucepan.
412
Add pineapple juice.
413
Stand 1 minute.
414
Heat over low until gelatin dissolves (5 minutes).
415
Remove from heat.
416
Add yolks, one at a time, beat well after each.
417
Cool slightly.
418
Beat cream cheese until fluffy.
419
Blend in gelatin mixture with rum and coconut extract.
420
Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened.
421
Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight.
422
In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch.
423
Cook, stirring until boils and thickens.
424
Cool.
425
Spoon over cheesecake.
426
Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut.
427
Stir in 1/3 cup melted butter.
428
Press in bottom and sides of 8 or 9-inch springform pan.
429
Chill until ready to use.
430
Preheat oven to 350 degrees.
431
Grease and flour an 8- or 9-inch square baking pan.
432
Set aside.
433
Melt butter and chocolate over low heat or in the top of a double boiler over hot water.
434
Remove from heat, add sugar and eggs, mix well.
435
Sift together the flour, baking powder and salt. Stir into the chocolate mixture. Add the vanilla and pour the mixture into the prepared pan.
436
Bake at 350 degrees for 25-30 minutes, until cake is baked but still very moist. Then cool.
437
Remove the cake from the pan and cut into strips wide enough so they can line most of the side of a 2-quart souffle dish or charlotte mold.
438
Cut strips through center to separate into two thinner halves.
439
Lin the bottom and sides of diesh with the strips.
440
Don't worry about piecing; the spaces won't show.
441
Spoon the mousse filling into the cake-lined dish.
442
Wrap the dish well, and chill overnight in the fridge or freezer.
443
To serve, first defrost the cake, if frozen.
444
Remove it from the pan, first loosening the sides with a knife, then dipping the pan partly into hot water to loosen the cake so it can be turned outonto a serving plate.
445
Whip the cup of heavy cream until stiff and decorate top and parts of sides with cream.
446
Serve in small slices.
447
Melt the chocolate with the coffee over low heat or in top of double boiler over hot water.
448
Remove from heat.
449
Beat the yolks until pale in color, and stir them into chocolate.
450
Stir in the coffee liqueur.
451
Cool.
452
Beat egg whites until stiff but not dry.
453
Whip 1/2 c. cream until stiff.
454
Fold the whites an the cream into the chocolate mixture.

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