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Newsgroups: rec.food.recipes From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Subject: COLLECTION: Cakes Vol.2 (of 5) (long!) Message-ID: <9308120726.AA02134@unidui.uni-duisburg.de> Date: Thu, 12 Aug 93 09:26:18 +0200 CONTENTS: --------- Chewy Cake (Kelly Morrison) Chocolate Almond Shortcake (Doreen Randal) Chocolate Cake (John Hulskamp) Chocolate-Cherry Bundt Cake (Ann Adamcik) Chocolate Chip Rum Cake (Ben Fogarty) Chocolate Genoise Cake (Diane Biernat) Chocolate Icebox Cake (Bill Maddex) Chocolate Marshmallow Cake (Doreen Randal) Chocolate Mayonnaise Cake (Laura Wallace) Chocolate Orange Drizzle Cake (John Coley) Chocolate Peanut Butter Torte (Nancy) Chocalate Potato Cake (Cav) Chocolate Rough (Doreen Randal) Chocolate Rum Cake (Doreen Randal) Chocolate-Sauerkraut Cake (Carol Nickerson) Chocolate Squidgy Goo (!) (Alan C. Garner) Chocolate Walnut Torte + Chocolate Almond Torte (Warren Burstein) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: morrison@eng.auburn.edu (Kelly Morrison) CHEWY CAKE ========== Ingredients: ------------ 2 cups flour 1 box light brown sugar (sorry, forgot the # of ounces!) 1 stick butter 3 eggs 1 tsp vanilla 2 cups nuts (I live in Georgia, so I use pecans) Instructions: ------------- Mix all ingredients together. Pour in an 8" x 8" baking dish or pan. Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE ALMOND SHORTCAKE ========================== Ingredients: ------------ 1 1/4 cups flour 1 1/4 tsp baking powder 1 egg 4oz sugar 1 dsp cocoa 4oz butter Instructions: ------------- Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F. Almond Topping: --------------- 4oz melted butter 8oz icing sugar 4oz flour 1 egg 1 small dsp almond essence Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: caroln@garnet.berkeley.edu (Carol Nickerson) Source: San Francisco Examiner, August 29, 1990 CHOCOLATE BETTER-THAN-SEX CAKE ============================== Ingredients: ------------ 1 pkg Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix 3/4 cup pecans, toasted and then chopped 12 oz semisweet chocolate chips 1 (4-ounce) package instant chocolate pudding mix 1 cup sour cream 4 large eggs 1/2 cup oil 1/4 cup water, or part coffee 1 tsp vanilla 1 recipe Dark Chocolate Glaze (follows) Instructions: ------------- Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F. Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack. Cake should be completely cool before glazing. Cake freezes well without glaze. Dark Chocolate Glaze: --------------------- Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny, and well blended. Remove from heat and stir in 1 teaspoon vanilla. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: jph@rmit.edu.au (John Hulskamp) Source: "The Sunday Age" in April 1993 Author: a Helen Goh who runs a restaurant called Mortar & Pestle in suburban Melbourne, Australia. CHOCOLATE CAKE ============== Ingredients: ------------ 250 g unsalted butter, melted 250 g quality dark chocolate, broken into small blocks 200 g castor sugar 1 cup of hot espresso coffee (or one cup of hot water with a couple of spoonfuls of instant coffee dissolved) 200 g self-raising flour 50 g cocoa powder 2 tsp vanilla essence 2 eggs Instructions: ------------- Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces. Add the flour, cocoa powder, vanilla and eggs, and process until smooth. Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes until done. Serve frugally, it is very rich. If you are serving it as a dessert, its richness is lightened with a rasberry sauce, or a sauce of strawberriess and orange, or even stewed pears, whizzed up. Whatever, it needs something, and it sure isn't icecream. If you are a pro, serve it with an orange and Grand Marnier sorbet. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: avi@rix.Corp.Sun.COM (Ann Adamcik) CHOCOLATE-CHERRY BUNDT CAKE =========================== Ingredients: ------------ 1 pkg Devil's Food cake mix (the pudding-in-the-mix kind) 1 large can (16oz.) cherry pie filling 1/2 t Almond extract Instructions: ------------- Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions. Fudgy Chocolate Frosting ------------------------ 6 oz Chocolate Chips 2 T milk 1 T butter powdered sugar ( 1/4 c., I think) Instructions: ------------- Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency - it should be some- where between a glaze and a frosting. Pour/spread over cooled cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: bmfogar@erenj.com (Ben Fogarty) CHOCOLATE CHIP RUM CAKE ======================= Ingredients: ------------ 1 pkg duncan hines yellow cake mix 1 6oz pkg jello instant chocolate pudding 4 eggs 1 cup sour cream 1/2 cup oil 1 12oz bag semi-sweet chocolate morsels 1 tsp vanilla 6-8 tblsp rum Instructions: ------------- Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: dianebi@ice.wv.tek.com (Diane Biernat) CHOCOLATE GENOISE CAKE ====================== Ingredients: ------------ 1/2 cup unsalted butter 2 squares (2 ounces) semisweet chocolate 6 slightly beaten eggs 1 cup sugar 1 tsp vanilla 1 cup all-purpose flour Espresso Buttercream Instructions: ------------- Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around the edge of cake. Espresso Buttercream: --------------------- 6 egg yolks 1 cup sugar 1/3 cup water 4 tsp instant espresso coffee powder 1 1/2 cups unsalted butter, softened 1/4 cup semisweet chocolate pieces, melted and cooled Instructions: ------------- Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder; bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches solt-ball stage (236F). Quickly pour the hot mixture in a steady stream over yolks, beating contantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes. Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the buttercream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mad4@ellis.uchicago.edu (Bill Maddex) This is from the profile of Ken Bergeron in the Fall issue of Vegetarian Gourmet. It's big--two of these would be enough for a party of at least a couple dozen--it's yummy, and the hardest part is finding the graham crackers (see below). CHOCOLATE ICEBOX CAKE ===================== Ingredients: ------------ 8 C soy milk (You can use any flavor for this, though I've only used a 50/50 blend of vanilla and plain. I think all vanilla would be too intense and carob wouldn't go well with the chocolate.) 1 C arrowroot or cornstarch (I've only used arrowroot--I think cornstarch would give a grainy texture.) 2 t vanilla 1 drop almond extract (seriously--it's strong stuff) 2 T soy margerine 2 C vegan chocolate chips (I can't get Barat chips in this shitty town, but Sunspire are plenty good.) 1/2 C maple syrup (He says you can use any other liquid sweetener, but I haven't tried. Brown rice syrup would be my second choice.) 2 C toasted coarselly chopped walnuts. 22 5"x2 1/2" graham crackers Instructions: ------------- Bring 6C soymilk to a low boil, stirring often to prevent a skin from forming. Reduce to a simmer. Disolve arrowroot in reserved soymilk and add to the pot. Add all remaining ingredients except nuts and crackers and heat through until you have a well blended chocolate pudding. Stir in 1 1/2C walnuts. Cover the bottom of a 13"x9"x2" baking pan w/a layer of pudding and cover w/a layer of crackers. Layer remaining pudding and crackers and garnish w/remaining nuts. Chill at least two hours before serving. Note: ----- It's a serious bitch finding vegan graham crackers as every major brand has sugar and most 'natural' brands have honey. It's an even bigger bitch finger *kosher* vegan graham crackers. There's one brand I've got a couple times in OR, but in this urban desert I've often come to the verge of karate kicking down a store shelf in frustration. Anyone got a graham cracker recipe? %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE MARSHMALLOW CAKE ========================== Ingredients: ------------ 1/4 lb butter 3/4 cup sugar 1 Tbs golden syrup 1 egg 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 Tbs cocoa 1/2 cup milk 1/4 cup boiling water Instructions: ------------- Cream butter and sugar, add syrup, beaten egg, then add flour sifted with cocoa and baking powder alternately with soda dissolved in milk, lastly add boiling water. Pour into recessed tin, which has been well greased or lined with foil. Bake in moderate oven about 40 minutes. When cold fill centre with marshmallow, then ice with chocolate icing and sprinkle with chopped nuts. Marshmallow: ------------ Soak 1 dsp gelatine in 1/2 cup lukewarm water, add 1/2 cup sugar. Boil 5 minutes. Add vanilla or peppermint essence and leave to cool, then beat until thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: walllau@chico.acc.iit.edu (Laura Wallace) CHOCOLATE MAYONNAISE CAKE ========================= Ingredients: ------------ Sift together: -------------- 2 cups flour 1 cup sugar 1/2 cup cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda Add: ---- 1 cup (+ 2 tbsp) ice water 2 tsp (+) real vanilla extract When mixed thoroughly, fold in: 1 cup real mayonnaise Instructions: ------------- If you're using a mixer, fold the mayonnaise in by hand. Stir just til mixed; do not overbeat. Pour into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook. Cool five minutes before removing from the pan. Frost with canned frosting or homemade butter frosting: ------------------------------------------------------- 1/2 stick butter 1 lb powdered sugar (dash salt) 1/2 cup cocoa (optional) 2 tbsp (+) milk 1 tsp (+) vanilla Instructions: ------------- Cream butter, 1/2 sugar, and salt. Add cocoa and 1 tbsp milk. Cream. Add sugar and milk til the consistency is right and then beat at mixer's highest speed. Frost cake immediately. Note: ----- This is a traditional family recipe. I think my grandma got it off of a Hellman's label forty years ago. It is very dark, very rich, and requires *lots* of milk and/or ice cream to wash it down. It is a fragile cake, and so doesn't lend well to layers (it's possible, but you must be very careful). We usually make it in a 9x13x2 pan and frost it in the pan so that it's easy to transport to family gatherings. It is also a very easy cake; you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate. The mayonnaise is the shortening and the eggs. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mppd5@syma.sussex.ac.uk (John Coley) CHOCOLATE ORANGE DRIZZLE CAKE ============================= Ingredients: ------------ Cake ---- 6 oz. Butter 6 oz. Caster sugar 3 Eggs 6 oz. Self raising flour 2 tbls. Cold milk finely grated rind of 1 large orange Orange syrup ------------ 2 oz. Sugar strained juice of large orange (the same one you just grated the rind of maybe :-) Chocolate topping ----------------- 4 oz. Block of cake chocolate 1/2 oz. Butter Instructions: ------------- Line 7 inch cake tin with greaseproof paper. Cream together butter and sugar. Beat in the eggs one at a time. Fold in sifted flour and add milk with last tbls. of flour. Add grated orange rind. Bake at 350 deg.F for 1 hour or until well risen and golden brown. When nearly cool make slits across top of cake with sharp knife then drizzle the orange syrup across top so that it soaks into the cake. Spread choc. in whorls over top of cake. Allow to cool. EAT. Enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: wallace@uxa.cso.uiuc.edu (Nancy) CHOCOLATE PEANUT BUTTER TORTE ============================= Ingredients: ------------ 1 C graham cracker crumbs 1/4 C brown sugar, firmly packed 1/4 C unsalted butter, melted Instructions: ------------- Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. 2 C creamy peanut butter 2 C sugar 2 8-oz packages cream cheese 2 T butter, melted t t. vanilla extract 1 1/2 C heavy cream, whipped In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. 3/4 C semi-sweet chocolate pieces 3 T. butter 1/4 C sour cream 1/2 t. vanilla 1 1/2 C sifted powdered sugar Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: chips@eskimo.com (cav) Source: Whitmans Choc Cookbook CHOCALATE POTATO CAKE ===================== Ingredients: ------------ 1 medium potato 1.5 oz semisweet choc 2/3 c butter 6 T sugar 2 eggs 1 t vanilla 1.5 c flour 1 t baking powder 1/2 t ground cinnamon 1/4 t ground nutmeg 1/8 t salt 1/2 c milk 1/2 cup hazelnuts, finely chopped Instructions: ------------- Preheat oven to 350. Grease & flour 9*5*3 loaf. Peel potato, coarsely grate. Place in tea towel and squeeze dry. There should be 3/4 cup. Grate chocolate. Cream butter and sugar until light. Add eggs and vanilla; beat will. Sift flour, baking powder, spices and salt. Add alternatley with milk to creamed mixture. Add potatot, chocolate & nuts; mix well Turn into prepated loaf pa. Bake 55 min or until cake test done. Cool cake in pan 30 minutes; turn out onot wire rack. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE ROUGH =============== Ingredients: ------------ 4 oz butter 1/2 cup sugar 1 tsp baking powder 3/4 cup coconut 1 cup flour 2 tsp cocoa vanilla essence Instructions: ------------- Mix together sugar, flour, baking powder coconut, cocoa and vanilla essence. Melt butter and add to the dry mixture. Press into an oblong tin. Icing: ------ 1oz melted butter 3/4 cup coconut 1 cup icing sugar 2 tsp cocoa vanilla essence Add a little milk to mix. Ice while hot. Alternative method - Add 1/4 tin condensed milk to icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Love Of Cooking CHOCOLATE RUM CAKE ================== Ingredients: ------------ 5oz plain flour 1oz cocoa 1 level tsp baking powder 5oz soft brown sugar 2 eggs, separated 6 Tbs salad oil 8 Tbs milk 1 tsp vanilla essence 4 Tbs rum 1/4 pint cream 2 level Tbs icing sugar, sifted 10 walnut halves Instructions: ------------- Preheat oven to 350F (180C). Well grease and line an 8" square tin. Sift flour, cocoa and baking powder into bowl, stir in brown sugar. Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth batter. Beat egg whites to a soft snow and fold into batter with a large metal spoon. Transfer to prepared tin and bake in centre of oven for 1 1/4 hours until well risen and golden, or until a skewer comes out clean. Leave in tin 10 minutes, then turn out onto wire rack. Make several holes in the cake with a skewer, then pour in the rum. Leave cake until completely cold. Beat cream and remaining milk and icing sugar until thick. Pile on top of cake then decorate with walnut halves. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: caroln@garnet.berkeley.edu (Carol Nickerson) Source: San Francisco Examiner, 29 August 1990 CHOCOLATE-SAUERKRAUT CAKE ========================= Ingredients: ------------ 2/3 cup butter or margarine 1 1/2 cups sugar 3 eggs 1 tsp vanilla 1/2 cup unsweetened cocoa 2 1/4 cups flour, sifted 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup water 2/3 cup sauerkraut, well drained and chopped Instructions: ------------- Grease and flour two 8" or 9" (round) layer-cake pans. Cream together butter and sugar. Add eggs and vanilla. Sift dry ingredients together and add alternately with water. Stir in sauerkraut. Bake at 350 degrees F for 30 to 35 minutes or until cake is done when tested. Fill and frost with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: gei058@cck.coventry.ac.uk (Alan C. Garner) CHOCOLATE SQUIDGY GOO (!) ========================= Ingredients: ------------ 6 oz flour 6 oz sugar 3 oz cocoa powder (NOT hot chocolate mix) 3 oz margarine (optional) 10 tbsp milk (optional) 2 drops vanilla essence For the sauce: -------------- 3 oz brown sugar 3 oz cocoa powder 1 pint boiling water Instructions: ------------- 1) Sieve together the flour, sugar and cocoa powder and mix with the margarine. 2) Add the milk and vanilla essence if used. 3) Place the mixture in a VERY well greased ovenproof dish. 4) Over this sprinkle the seived sugar and cocoa powder from the sauce allowance and pour 1 pint of boiling water over the whole lot. 5) Cover and cook at Gas Mark 4 (375 F and 180 C I think) for 45-60 mins. 6) Serve hot and with chocolate or vanilla ice cream. 7) Then go out for a long walk to work off all those calories! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: warren@worlds.COM (Warren Burstein) Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 CHOCOLATE WALNUT TORTE ====================== Ingredients: ------------ 7 oz chocolate 1 2/3 c walnut pieces 1/2 c butter 3/4 c + 1 T sugar 4 eggs, separated 1/4 c sugar 5 oz semisweet choclate 20-25 rose leaves 1 c cream 1/2 t vanilla Instructions: ------------- Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F. Chop 7 oz chocolate. Grind (in two batches in food processor, in four in blender) with 1 2/3 c walnut pieces. For finer texture, first grind the nuts in a rotary grater. Cream 1/2 c butter. Add, beat 2-3 minutes 3/4 c sugar. Add, one at a time 4 yolks. Stir in chocolate and walnut mixture using rubber spatula. Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold into chocolate mixture. Transfer to springform, smooth top with spatula. Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate. Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves away from chocolate. Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip until soft peaks form again 1 T sugar and 1/2 t vanilla. Spread over top and side of cake, chill about 1 hour. Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon. Arrange chocolate leaves around cake. CHOCOLATE ALMOND TORTE ====================== Instructions: ------------- Replace walnuts with whole blanched and almonds. Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide strips of cardboard, lay on top fo cake. Sprinkle confectioner's sugar. Lift off strips, shake off sugar. Lay back on cake on diagonal to sugar lines. Sift cocoa powder over cake, remove strips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: shla@spf.trw.com (Sheila Wallace) CHOCOLATE ZUCCHINI CAKE ======================= Ingredients: ------------ Sift together then set aside: ----------------------------- 2 1/2 cups flour 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp cinnamon Cream together: --------------- 3/4 cup soft margarine 1/2 cup powdered cocoa 1 3/4 cup sugar Add 3 eggs, mixing well after each addition. Combine and stir into mixture: 2 tsp vanilla extract 2 tsp grated orange peel 2 cups grated zucchini Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired. Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F. Cool and drizzle with any glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: mcnichom@newton.ccs.tuns.ca (Michelle A McNichol) Source: "Too Many Tomatoes, Squash, Beans and Other Good Things: A Cookbook for When your Garden Explodes" By Lois M. Landau and Laura G. Myers Published by Harper Perennial, A division of Harper-Collins Publishers. 1991 New York, NY CHOCOLATE ZUCCINI CAKE ====================== Ingredients: ------------ Cream together in a large bowl: ------------------------------- 1 cup brown sugar 1/2 cup white sugar 1/2 cup butter 1/2 cup oil Add and stir well to mix: ------------------------- 3 eggs 1 tsp vanilla 1/2 cup buttermilk Measure into sifter, then sift into bowl: ----------------------------------------- 2 1/2 cups flour 1/2 tsp allspice 1/2 tsp cinnamon 1/2 tsp salt 2 tsp baking soda 4 tblsp cocoa Grate into the bowl: -------------------- 3 zuccini, approximately 6 inches long Stir until blended. Pour into greased, floured 9x13" pan. Sprinkle on top 1/2 - 1 cup chocolate chips. Bake at 325 F for 45 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%