Conference turris::cooks

   9-MAY-1984 11:26           ASYLUM::SIMON       

     This recipe has been in the family for a long time.  We used to have an
old friend (she's no longer alive) named Betsy who was known for this delight.
I can't think about it without drooling.  If you try it, please let me know
if you like it (either by MAIL or responding here).

Denise


                        Betsy's Chocolate Cake
                        ----------------------

   4 squares baker's (unsweetened) chocolate          1 cup milk
   1 Tsp Vanilla                                      4 eggs
   1 3/4 cup sugar                                    1 cup cake flour
   1 Tsp Baking Powder

-------------------------------------------------------------------------
     Melt together, cook until thick and let cool:

             4 squares baker's chocolate
             1 cup milk

     Add 1 tsp vanilla.
-------------------------------------------------------
     Beat until light:

             3 egg yolks
             1 egg

     Beat with 1 3/4 cups sugar.

     Gradually add chocolate mixture.
-------------------------------------------------------
     Sift 1 cup cake flour several times.
     Add 1 tsp baking powder and sift together.
-------------------------------------------------------
     Beat 3 egg whites stif and add alternately with
     flour to the chocolate mixture.
-------------------------------------------------------------------------------
     Bake in greased floured 9 inch tins in a 355 degree oven 20 to 25 mintues.
===============================================================================


                                Betsy's Frosting
                                ----------------

   2 oz baker's (unsweetened chocolate)           2-3 TBSP butter
   1/4 cup hot water, cream or coffee             1/8 tsp salt
   1 tsp vanilla                                  2 cups confectioner's sugar


-------------------------------------------------------------------------------
   Melt 2 oz chocolate over low flame.
   Add and melt 2-3 Tbsp of butter and 1/4 cup of hot water cream or
   coffee (It is great with the coffee!).
   Add 1/8 Tsp salt, remove from fire and cool.
   Add 1 Tsp vanilla.

   Sift and add gradually, 2 cups confectioner's sugar.

   Frost cake.

Mom warns that she usually has to bake the cake a bit longer than the recipe
states (until a toothpick comes out clean) and the cake will shrink a bit
as it cools (It's not tall, but very rich).

My mother used to have a very simple recipe for a hot water chocolate cake.  
I've been looking for this lost recipe for years. I've seen a couple of recipes 
that were close, but they required either buttermilk or soured milk, which Mom
says WERE NOT in the original.  Any help would be greatly appreciated.

Lynne

I found the following receipe in Fanny Farmer's 11th edition:

Chocolate Sponge Cake

Butter 9-inch tube pan.  Preheat oven 350 degrees.

  6 oz. sweet baking chocolate
1/4 cup water

Put chocolate & water in the top of a double boiler.  Set over hot 
water until melted.

Beat until light and fluffy.

  4 eggs

Beat in gradually:

3/4 cup sugar
1/2 tsp vanilla
1/8 tsp salt
 
Add chocolate; fold in

1/2 cup flour

Spoon into pan.  Bake 45 minutes.

There's a recipe in James Beard's American Cookery that is similar but 
contains buttermilk.  He adds the boiling water to the chocolate and lets 
it stand until it melts in his version.  If you want that recipe, let me 
know and I'll type it in.

Norma

  1/2 cup boiling water
    1 4-oz. sweet chocolate or 
  3/4 cup semi-sweet chocolate bits
    1 cup butter
    2 cups sugar
    4 eggs, separated (or whole if you are using a mixer)
    1 tsp vanilla
2-l/2 cups sifted cake flour
  1/2 tsp salt
    1 tsp baking soda
    1 cup buttermilk or sour milk (or add 1 tbsp vinegar to 1 cup of sweet
      milk and let stand 10 minutes)

Pour boiling water over chocolate, stir to melt.  Let cool.

Cream butter until fluffy.  Beat in sugar until fluffy.  Beat in unbeaten 
egg yokes one at a time (whole if using a mixer).  

Add vanilla and chocolate.  Stir to combine.  Sift dry ingredients and add 
milk.  

If using a mixer, turn it off.  Add flour, set the mixer to the lowest speed 
and pour milk in the center; scrape sides down with a rubber spatula.  Mix 
only until smooth.  

If doing by hand, beat egg whites until soft peaks form.  Fold into the 
batter.  

Turn into three 8 or 9" greased and floured pans.  

Preheat oven 350 degree.  Bake 25 minutes.  Bake 40 minutes minutes if 
using a sheet pan.  Cake is done when the center springs back with light 
pressure.  Cool on rack 5 minutes.  Loosen from pan.  Turn out on rack to 
cool.

I haven't tried either of these recipes, but I'm a real fan of James Beard. 
In my book, he's number one!  Hope your baking is a success.

    	Please, I'm looking for a good chocolate marble cake receipt.
    Any help would greatly be appreciated. I am located in Colorado,
    so I would also need to know what extra steps I would need to take
    for HIGH ALTITUDE.
    	Thanks in advance...
    
                            =stew=
                         (as in beef)
                         

            Chocolate Peanut Butter Cake (from Chocolatier Magazine)



     Yield:  10 to 12 servings



     Difficulty:  2 Hershey's kisses (this is  how  they  rate,  out  of  3

     total)



     Preparation:  1 1/4 hours



     ----------------------------------------------------------------------



     Cake:





         1 3/4 c cake flour



         2 t baking powder



         1/4 lb (1 stick) unsalted butter, at room temperature



         1/4 c smooth peanut butter, at room temperature



         1 1/2 c sugar



         4 eggs, separated



         1 t vanilla extract



         1 c milk



         4 oz bittersweet or semisweet chocolate, melted and cooled





     Buttercream:





         2/3 c sugar



         4 egg yolks



         6 oz (1 1/2 sticks) unsalted butter, at room temperature



         1/4 c smooth peanut butter, at room temperature





     Frosting:





         6 oz bittersweet chocolate



         1/4 c brewed coffee



         1/4 c sugar



         4 egg yolks



         4 T (1/2 stick) unsalted butter, cut into bits




                                                                Page 2





                                 MAKE THE CAKE:



     1.  Preheat the oven to 325 F.  Using a 10-inch round cake pan or  two

         8-by-4  inch  loaf pans, butter the insides and line the pans with

         parchment or waxed paper.



     2.  In a bowl, sift the flour with the baking powder and set aside.



     3.  In a mixing bowl, cream together the butter, peanut butter and 3/4

         c  of the sugar until light and fluffy.  Add the egg yolks and the

         vanilla and combine thoroughly.  Stir in the flour and milk  until

         incorporated.



     4.  In a bowl, beat the egg whites until they hold soft peaks.  Slowly

         add  the  remaining  3/4  c sugar and beat until stiff peaks form.

         Fold the beaten whites into the cake batter.  Fold in  the  melted

         chocolate.



     5.  Pour the batter into the prepared pan(s) and bake  for  45  to  50

         minutes,  until  a  cake tester inserted into the center comes out

         clean.  Cool the cake on a rack for 10 minutes.  Turn out  of  the

         pan onto the rack and let cool completely.



                               MAKE THE BUTTERCREAM:



     6.  In a small heavy saucepan, combine the sugar with 1/3 c water  and

         bring  to  a  boil over moderate heat.  Continue boiling until the

         syrup reaches the thread stage, 223 to 234 F on a candy  or  sugar

         thermometer.



     7.  Meanwhile, in a bowl, beat the egg yolks  until  frothy.   Beating

         continuously,  slowly  pour  the  syrup  into  the yolks in a thin

         steady stream.  Continue beating until cooled.  Bit  by  bit,  add

         the butter and peanut butter, beating until thoroughly combined.



     8.  Split the layer cake and reserve 1/4 c of buttercream.  Spread the

         remaining buttercream between the layers.



                                 MAKE THE FROSTING:



     9.  In a double boiler, melt the chocolate with the coffee and  sugar,

         stirring  constantly  over simmering water, until smooth.  On at a

         time, add the egg yolks, beating well after each addition.  Remove

         from  the  heat  and  whisk  in the butter, a bit at a time, until

         smooth and creamy.



    10.  Frost the cake while the frosting is still  lukewarm.   Using  the

         reserved buttercream, pipe rosettes around the edge of the cake.

The Annual Zucchini Festival in Keene, NH is coming soon, so to get 
ready here's a yummy recipe for the moistest 4-layer chocolate cake 
ever.
                Enjoy --
                           Conni
====================================================================

                    ZUCCHINI FUDGE CAKE

Ingredients:

	4 large eggs
	2 1/4 c. sugar
	2 tsp vanilla
	3/4 c. butter, softened (the real stuff)
	3 c. unsifted all-purpose flour
	1/2 c. unsweetened cocoa
	2 tsp baking powder
	1 tsp baking soda
	3/4 tsp salt
	1 c. buttermilk
	3 c. coarsely shredded zucchini
	1 c. chopped walnuts
	Chocolate frosting (recipe follows)
	1/2 4-oz bar sweet cooking chocolate
	1/2 c. sweetened whipped cream (optional)
	1 c. fresh raspberries, washed & drained (optional)

Instructions:

1.	Grease and flour four 9-inch round cake pans.  Arrange oven
	shelves to hold pans.  Heat oven to 350 F.

2.	In a large bowl, beat eggs with electric mixer until fluffy.
	Gradually add sugar, beating until thick and lemon colored.

3.	Gradually beat in vanilla and butter.  In a large sifter,
	combine flour, cocoa, baking powder, baking soda, and salt.

4.	Sift half of flour mixture over egg mixture; stir together.
	Add buttermilk; stire until combined.  Sift in remaining
	flour mixture; stir until combined.

5.	Fold in zucchini and nuts.

6.	Divid batter into pans.  Bake until tops spring back when
	gently pressed - about 25-30 minutes.

7.	Cool in pans for 10 minutes.  Remove layers to wire racks
	to cool completely.  Fill and frost with chocolate frosting.
	Using a vegetable peeler, shave chocolate and sprinkle over
	top.

8.	This step just makes it pretty...... Using a pastry bag with
	the star tip, pipe a shell border around the top and bottom
	of the cake.  Decorate with whipped cream and raspberries.


                      CHOCOLATE FROSTING

Ingredients:

	1 c. butter, softened
	2 lbs. unsifted confectioners sugar
	1/2 c. unsweetened cocoa powder
	1 Tbs vanilla
	1/3 to 1/2 c. milk

In a large bowl, beat all ingredients until creamy.  Use to fill, frost 
and decorate the cake.

    Usually the zucchini will add a lot of moistness, so you don't
    end up with that dry sort of cake which sticks on your tongue
    and which needs to be dunked in coffee to be eaten.  You don't
    taste the zucch in these sorts of recipes, which may be a grace
    for some people.  Also, you can feel somewhat righteous about
    pigging out on the cake, because you KNOW it contains one of those
    green veggies that mom said to eat.  :-)
    
    --Louise

    I also tried a chocolate cake made with potatoes from (I think),
    Better Homes and Gardens.  It was really good, with a very dense
    and uniform consistency.  Last year for my son's first birthday,
    I made a chocolate and sweet potato marble cake - it was great,
    too!  Don't hesitate to add veggies!

    I made this cake this weekend for my husband and a friend whose
    birthdays are nearly the same day.  It is really!! good, but I ran
    out of FROSTING!!  Double the frosting recipe.
    
    I made it with strong coffee and it was good.  I also made it triple
    layer and did not overcook it. (only 20 minutes.)
    
    It is interesting that there isn't any shortening of any kind in
    the cake.  Good work.
    
    Terry

	This is the Chocolate Cake recipe my mom has been using
	for years.. She got this recipe from a friend of ours..


		Barbara Esterbrook's Chocolate Cake


	Beat ingredients in a bowl in order:

	2   Cups Sugar			1/2 Cup Cocoa
	1/2 Cup  Shortening		1   tsp Baking Soda
	2   Medium Eggs			1/2 Cup Milk
	1   tsp  vanilla		1   tsp Salt
	2   Cups Flour


	While adding ingredients beat on low speed.  After well
	blended turn mixer to medium and slowly add 1 cup of
	BOILING water.  The batter will be very thin.

	Bake in 2 greased/floured 8" layer pans at 325 (F)
	for about 40-50 minutes

    I'm looking for a chocolate/pumpkin cake recipe.  I had one for
    many years and lost it in moving.  A can of pumpkin is one of
    the ingredients.  The cake is baked in two medium pyrex bowls
    and after baked put together with some of the frosting in the
    middle.  The cake is frosted with an orange-tinted buttercream
    frosting.  Green tinted marzpipan is used to make the stem,
    cut-out eyes, and teeth.  Always got a lot of nice comments at
    Halloween - and tasted good too?!
    
    Thanks for any help!
    
    Rosemary

    This isn't what you asked for, but it does have both pumpkin and
    chocolate.  I looked for this before, but only found it now.
    Beryl
    --------------------------
    
    Chocolate Chip Pumpkin Cake
    from Pam Biek
    
    Sift together:
    2 cups sifted flour
    2 cups sugar
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1 1/2 tsp. cinnamon
    1/2 tsp. ground cloves
    1/4 tsp. ground ginger
    1/4 tsp. allspice
    
    Beat until foamy:
    4 eggs
    
    Add to eggs:
    1 lb. pumpkin
    1 cup oil
    1 cup all bran cereal
    
    Add flour mixture, stirring only until combined.
    Fold in:
    6 oz. chocolate chips
    1 cup chopped nuts
    
    Spread in greased 10" x 14" tube pan.
    Bake at 350 degrees for about 1 hr. 10-15 min.
    Cool completely before removing from pan.

                       --Devil's Food Cake--
    
    2 cups flour
    1 3/4 cup sugar
    2 tsp. baking powder
    1 3/4 tsp. baking soda
    1 tsp. salt
    2 1/2 cup cocoa
    2 1/2 c Crisco (only crisco please)
    1 cup water 
    3 eggs
    
    Mix all well.  Bake 350 degrees for 30-40 minutes.

    Hi Rosemary:
    
    The following 2 recipes have chocolate and pumpkin for ingredients
    even though they are not the exact recipe you are looking for!
    
    Frosted Chocolate Pumpkin Cake
    ------------------------------
    
    CAKE -
    
    1 3/4 cups all-purpose flour
    2 1/2 tsp. baking powder
    1 1/4 tsp. pumpkin pie spice
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 cup firmly packed brown sugar
    1/2 cup butter, softened
    3 eggs
    1 cup solid pack canned pumpkin
    3/4 cup milk
    1/2 pkg. (1 cup) miniature semi-sweet morsels
    
    CREAM CHEESE FROSTING:
    
    1 8-oz. pkg. creem cheese, softened
    2 TBS butter, softened
    1 tsp. vanilla extract
    3/4 cup sifted confectioners' sugar
    
    GARNISH:
    
    2 TBS miniature semi-sweet chocolate bits
    2 TBS finely chopped nuts
    
    Cake:
    
    Preheat oven to 350 degrees.  In small bowl, combine flour, baking
    powder, pumpkin pie spice, baking soda and salt; set aside.  In
    large bowl, combine brown sugar and butter; beat until creamy. 
    Beat in eggs and pumpkin.  Gradually beat in flour mixture alternately
    with milk.  Stir in miniature morsels.  Pour into greased and floured
    13" x 9" baking pan.  Bake at 350 degrees for 35-40 minutes.  Cool
    completely on wire rack.
    
    Cream Cheese Frosting:
    
    In small bowl, combine cream cheese, butter and vanilla extract;
    beat until creamy.  Gradually add confectioners' sugar; beat well.
    
    Garnish:
    
    In cup, combine 2 TBS miniature morsels and nuts.  Frost cake with
    Cream Cheese Frosting.  Sprinkle with Garnish.
    
         

    Here's the second recipe!
    
    Chocolate Pumpkin Muffins
    -------------------------
    
    1 1/2 cups all-purpose flour
    1/2 cup sugar
    2 tsp. baking powder
    1/2 tsp. salt
    1 cup milk
    1/2 cup solid pack canned pumpkin
    1/4 cup butter, melted
    1 egg
    1 6-oz pkg. (1 cup) semi-sweet chocolate morsels
    1/4 finely chopped nuts
    
    Preheat oven to 400 degrees.  In large bowl, combine flour, sugar,
    baking powder, cinnamon and salt; make a well in center of dry
    ingredients.  In small bowl, combine milk, pumpkin, butter and egg;
    add to well in flour mixture.  Add chocolate morsels; stir until
    dry ingredients are just moistened.  Spoon mixture into greased
    muffin cups, filling each 3/4 full.  Sprinkle 1 tsp. nuts over each
    muffin.  Bake at 400 degrees for 18-20 minutes.  Cool 5 minutes;
    remove from pans.  Cool completely on wire racks.
    
    
    

    The correct amount of cinnamon for the Chocolate Pumpkin muffins
    in .4 is 1/2 teaspoon, but I see that .5 used about 1 teaspoon,
    and said that they came out okay, so I guess it would be up to the 
    individual's personal taste.
    
    Sorry about that omission, next time I'll have to proofread my typing!!
     

	 For the would-be patissier(e)s out there:

	 The best  chocolate  cake  I've  had is from _Mastering The Art of
    French  Cooking_, Vol.  II, by Child and Beck.  It's called _Glorieux_,
    and  contains  no  flour at all, just cornstarch.  You can make it as a
    dessert  or  a  _gateau_.  Not for beginning cooks, but a delight.  The
    recipe  calls  for  the equivalent of *nine* ounces of bitter chocolate
    for cake, filling and topping.

	 The Black  Forest  bakery  in  Cambridge sells something they call
    _rego  janczik_ (sp?) which is two layers of dark chocolate cake with a
    large  filling  of chocolate mousse.  The mousse is firm enough to be a
    structural element, and the idea should be easy to copy.

	 _Mastering the Art of French Pastry_, by Healy and Bugat, contains
    a  recipe  for  _Paris_, which is a fantastic-looking dessert that is a
    cake  with  a  mousse  topping,  covered with a thin sheet of _chocolat
    plastique_  (a  firm chocolate paste that is rolled out like pie dough)
    that you drape over the top in folds.  Haven't made it yet...

    My mom used to make this for us when I was a kid--which is probably
    why it's my favorite chocolate cake.  I think it was a Betty Crocker
    Bakeoff winner.
    
    Combine 3/4 c. boiling water and 1/2 c. cocoa.  Cool.
    Sift together 1-3/4 c. flour, 1-3/4 c. sugar, 1-1/2 tsp. baking
      soda, and 1 tsp. salt.
    Make a well and add 1/2 c. cooking oil, 7 unbeaten egg yolks,
      cocoa mixture, and 2 tsp. vanilla.
    Beat until smooth.
    Beat 7 egg whites and 1/2 tsp. cream of tartar until very stiff.
    Pour egg yolk mixture over whites, fold, and blend.
    Pour into a greased and floured angel food pan.
    Bake 65-70 min. at 325 degrees.
    Invert and hang until cold.
    
    My mother would frost it with a Chocolate Peppermint frosting.
    
    Nancy
    

    CHOCOLATE MINT CAKE
    
    1 cup margarine
    1 cup water
    1 cup cocoa
    
    Melt together and bring to slight boil.  Pour into mixing bowl
    containing:
    
    2 cups flour
    2 cups sugar
    1/2 teaspoon salt
    1 teaspoon soda
    
    Beat.  Then add:
    
    2 beaten eggs
    1/2 cup sour cream
    
    Beat again.  Pour into 9x13" pan and bake at 350 F for 25-30 minutes.
    I usually bake 30 minutes.  The toothpick will NOT come out clean
    but the middle, when pressed, should be soft but firm.  This cake
    is easy to underbake or overbake (I've done both), so I usually
    watch for a crack to form on the top - then I know it's done just
    right.  Completely cool the cake.
    
    Second layer:
    
    2 cups powdered sugar
    4 tablespoons margarine
    2 tablespoons milk
    1/2 teaspoon peppermint extract
    2 drops green food coloring
    
    Beat the above together then spread over the cake.  Refrigerate
    a couple of hours.
    
    Top layer:
    
    12 tablepoons margarine
    1 pkg. (12 oz.) chocolate chips
    
    Melt the above and pour over the cake.  Refrigerate until almost
    ready to serve, then set it out for about 5 minutes before cutting.
    Keep refrigerated.  T H I S   I S   G R E A T  ! ! ! ! ! ! !
    
    

    I THOUGHT I forgot something.  To the eggs and sour cream mixture
    there should also be included 1 teaspoon of vanilla.
             

    Looks incredibly for your birthday, but I assume you, or someone
    else has more.  This isn't a recipe exactly, but I remember seeing
    recipes (and instructions on box cakes!) that half of your batter
    is white (or yellow) and the rest is chocolate.  Pour both into
    one cake pan and stir through with a rubber spatula or comparable
    instrument until you have some nice swirls.  Bake as usual.

This is a recipe that we picked up from an elderly farmer's wife in upstate 
New York about 15 years ago.  She told us that it was called "Three Hole 
Cake" because it was originally prepared by mixing the dry ingredients
right in the greased baking pan and then making three indentations into
which the wet ingredients were individually poured.  It was then mixed in
the pan to a lumpy consistency and popped into the oven - no bowls, no
mess. 

We've never had the guts to try it that way.  This version, while retaining 
the original name, uses a more 'conventional' method of preparation.

In a bowl, mix together the dry ingredients:

3 C. sifted flour
2 C. sugar
2 tsp. baking soda
4 heaping Tbl. Cocoa
1 tsp. salt

In another bowl mix:

2 tsp vanilla extract
2 C. cold water
2 Tbl. cider vinegar
12 Tbl. melted butter

Add wet ingredients to dry and stir to a thoroughly wet but still lumpy 
consistency - do not beat.  Pour into greased baking pan(s) - one 
rectangular or two circular - and bake at 350F for 25 minutes or until an 
inserted toothpick comes out clean.  Cool, de-pan, and frost with your 
favorite white or chocolate butter cream frosting.  

(Note: As a variation, we've added chocolate chips and chopped walnuts to 
the cake batter - outrageous)

buon'appetito
Bob Anselmo

    RE: -1
    
    Can't please everybody, ;-)
                                
    This one's simple, maybe you'll like it, maybe you won't.
    
    1 cup butter or margerine softened
    2 cups sugar
    2 eggs
    1 teaspoon vanilla
    3 cups _sifted_ all-purpose flour (no guarantees if you don't sift)
    1/2 cup cocoa
    2 teaspoons baking soda
    1 teasoon salt
    2 cups buttermilk <--Fresh if you can get it.
    
    Preheat your oven to 350 degrees. Grease and flour two 8" round
    layer pans or one large sheet cake pan. Cream butter and _gradually_
    beat in sugar until mixture is fluffy. Add one egg at a time and
    beat well after each, about two minutes. Add vanilla. Add sifted
    ingredients alternately with buttermilk using the lowest speed of
    your mixer to beat. Pour into pans. Bake for about 35 to 40 minutes.
    Remove from pans after a few minutes on rack and cool. This is great
    without any frosting, but a Chocolate Butter frosting follows:
    
    1 1 pound box confectioners sugar
    1/2 cup cocoa
    1/8 teaspoon salt
    1/2 cup soft butter/margerine
    1 tespoon vanilla
    5-7 tablespoons milk
    
    Mix all ingredients together and beat on low speed until smooth.
    Frost your _completely_ cooled cake and let stand for one hour before
    eating.
    

  I extracted this recipes quite a while ago.  I don't know the original
  author and have never tried the recipes myself, but do plan too...good
  luck.  EMS    
    
               <<< SKINUT::USER$DISK_1:[NOTES$LIBRARY]CHOCOLATE.NOTE;2 >>>
                             -< Chocolate Lovers >-
================================================================================
Note 112.0                 Chocolate Mayonnaise Cake                  No replies
HENRYY::HASLAM_BA                                    46 lines   5-FEB-1988 19:37
--------------------------------------------------------------------------------

    This is the first cake I teach my children to bake since it's virtually
    impossible to ruin.  I prefer it well chilled (as in
    overnight);however, it rarely stays around that long.  Let me know
    how you like it!
    
    
    CHOCOLATE MAYONNAISE CAKE
    
    Mix together:
    
    	3 cups flour
    	1 1/2 c. sugar
    	1 1/2 tsp. baking soda
    	Dash salt
    	1/2 c. (or more to taste) unsweetened cocoa
    
    Blend in:
    	
    	1 1/2 cups mayonnaise 
    
    Until mixture is coarse and crumbly
    
    Add:
    
    	1 1/2 c. cold water
    	1 tsp. vanilla
    
    Bake at 350 degrees in a 13X9X2 pan (well greased) for about 30
    minutes.  Cover and cool.
    
    I vary the frostings, but a couple of good recipes follow:
    
    Fudge Icing:
    
    Melt 1 cube butter or margarine over LOW heat in a heavy pan.
    Add unsweetened cocoa to desired darkness usually 1/2 c. or more.
    Dash salt
    Small amount of milk to smooth
    Beat in  powdered sugar to taste 
    Continue to heat until glossy.
    Quickly spread over hot cake.
    
    
    Cinnamon Icing:
    Make Butter Cream Frosting using Cinammon for flavor.
    Yummy!

    HERE IS A RECIPE I FOUND IN MY GOOD HOUSEKEEPING COOKBOOK
    
    2 CUPS CAKE FLOUR                         1 TEASPOON VANILLA EXTRACT
    1 1/2 CUPS SUGAR                          1/2 TEASPOON DOUBLE ACTING
    1 1/4 CUPS BUTTERMILK                         BAKING POWDER
    1/2 CUP SHORTENING
    3 EGGS                                    QUICK FUDGE FROSTING
    3 SQUARES UNSWEETENED CHOCOLATE, MELTED      (RECIPE FOLLOWS)
    1 1/2 TEASPOONS BAKING SODA
    1 TEASPOON SALT
                                                                 
    
    1.  PREHEAT OVEN TO 350*.  GREASE AND FLOUR TWO 9-INCH ROUND CAKE
        PANS.
    2.  INTO LARGE BOWL, MEASURE ALL INGREDIENTS EXCEPT FROSTING.  WITH
        MIXER AT LOW SPEED, BEAT UNTIL WELL MIXED, CONSTANTLY SCRAPING
        BOWL WITH SPATULA.  INCREASE SPEED TO HIGH; BEAT 5 MINUTES,
        OCCASIONALLY SCRAPING BOWL.
    3.  POUR BATTER INTO PANS.  BAKE 25 TO 30 MINUTES UNTIL TOOTHPICK
        INSERTED IN CENTER COMES OUT CLEAN.  COOL ON WIRE RACKS 10 
        MINUTES THEN REMOVE FROM PANS; COOL COMPLETELY ON RACKS.
    4.  PREPARE FROSTING.  FILL AND FROST CAKE.
    
    
    QUICK FUDGE FROSTING
    
    1 12-OUNCE PACKAGE SEMISWEET-CHOCOLATE PIECES(2 CUPS)
    1/4 CUP BUTTER
    3 CUPS CONFECTIONERS' SUGAR
    1/2 CUP MILK
    
    1. IN DOUBLE BOILER, OVER HOT, not boiling,WATER, MELT
       CHOCOLATE PIECES WITH BUTTER.
    2. STIR IN SUGAR AND MILK; REMOVE FROM HEAT. WITH SPOON,
       BEAT UNTIL SMOOTH.
    
    
       
    .  

    This cake has no eggs, and is very dark in color when baked. It's
    best served a day after baking as it seems to get moister the longer
    it keeps. Double this recipe for 2-layer or Bundt cake.
    
    1 1/2 cups flour
    3 Tablespoons cocoa
    1 cup sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon vinegar
    1 teaspoon vanilla
    5 Tablespoons vegetable oil
    1 cup hot water
    
   
    Sift first 5 ingredients into large mixing bowl. Make 3 depressions
    in mixture. Pour vinegar into one, vanilla into another, and oil
    into the third. Pour hot water over all and mix with wooden spoon
    until smooth. Pour into a 8" square baking pan that has been greased
    and floured.
    
    Bake 35 minutes in a 350*F oven.
    If making a bundt cake bake for 45-55 minutes. 
                
    Serve with whipped cream or frosting of your choice.
                                                  
    

    This is actually in response to the "2 extra cups of sour cream"
    note, but I thought it would be better filed in a chocolate
    cake note.  If you still have 2 cups left, you could make
    TWO cakes....;-)  I haven't tried this cake
    
    Sour-Cream Chocolate Cake
    
    3 ounces chocolate (squares, melted, or envelopes)
    1/2 cup hot water
    1 1/2 cups sugar
    1 cup sour cream
    1 tablespoon vanilla extract
    2 eggs
    2 cups sifted flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    Your Favorite Chocolate Icing
    Cocoa and butter for the pan
    
    1) Butter a cake pan (13x9x2") and dust it with cocoa.
    2) Combine the chocolate and hot water.  Blend thoroughly and set
     aside to cool.
    3) Beat sugar, sour cream, and vanilla together.  Add the eggs,
     one at a time, beating after each addition.  Add cooled chocolate
     mixture.
    4) Sift flour, baking soda, and salt together.  Add to the first
     mixture in small amounts while you beat.  Pour into prepared pan.
    5) Bake in a 350 deg F oven for 35 to 40 minutes, or until the cake
     is springy to the touch and shrinks away from the sides of the
     pan.
    6) A fluffy cocoa frosting is perfect for this cake. (but my fingers
     are tired of typing)

1/2 cup margarine                       1 1/2 cup flour
1/2 cup shortening                      1/2 tsp baking powder
1 3/4 cup sugar                         1 tsp baking soda
2 eggs                                  1/2 tsp cinnamon
1 tsp vanilla                           1/4 tsp ground cloves
1/2 cup soured milk                     4 tbsp cocoa
2 cups shredded zucchini                1 cup (6-oz pkg) chocolate chips

	Cream margarine, shortening, and sugar until smooth.  Add eggs and
vanilla, beating well.  Stir in milk, followed by zucchini.  Combine all
remaining ingredients and stir in, mixing thoroughly.  Pour into a well-greased
and "cocoa-ed" (instead of using flour, dust the greased pan with cocoa) Bundt
pan (or a tube pan).  Bake at 325 deg. for approximately 55 minutes (check for
doneness with a cake tester).  Allow to cool in the pan for 10 minutes, and
then invert onto a plate and allow to cool thoroughly.  Glaze if desired, or
dust with confectioners' sugar. 
	This is a very rich cake, and very moist -- and it's even better
tasting the next day. 

    I have a question with regards to Betsy's chocolate cake?
    Should this be cooked in 9" tins (like pie tins) and should
    I use two?  Your answers to these questions would be greatly
    appreciated.  I made this this weekend and cooked it in 9x13
    pan and didn't seem to come out as good as everyone said?
    
    Thank you
    Dawna
    

    
    	I made Betsy's chocolate cake according to the recipe and, quite
    	frankly, found it to be far from the best chocolate cake I've
    	ever made/tasted.  It was good, for sure, but I wouldn't make
    	it again.  If you have a fantastic cake recipe, the choice of
    	pans shouldn't make that much of a difference (within reason,
    	of course).
    
    	Diane
    

    Also check out the CHOCOLATE conference at NSSG::CHOCOLATE.  Press KP7
    or Select to add that conference to your notebook.

							-- Nina

    This isn't exactly a regular cake but my friend assures me its GREAT!
    
    4 oz. semi-sweet chocolate pieces
    2/3 c. sugar
    1/2 c. unsalted butter, melted and hot
    2 large eggs
    2 T. seedless raspberry preserves
    1 T. Framboise
    1 T. flour
    1 T. unsweetened Dutch cocoa powder
    Raspberry Sauce
    Custard Sauce
    
    Center oven rack. Preheat to 300. Line a 2 1/2 cup baking dish with
    foil. Chop chocolate with sugar using on/off of blender or food
    processor with steel knife til sugary in texture. Pour hot butter thru
    feed tube with machine running and process until chocolate melts and
    has a smooth texture. Scrape down 1 time. Add eggs, preserves,
    Framboise, 1 T. flour and cocoa. Blend 30 sec. Transfer mixture to
    foil-lined baking dish. Bake 28 min. (til edges dry and center is
    barely set) or microwave: Use plastic lined 2 1/2 cup dish, cook 5 min.
    uncovered. Top will be uneven, smooth it with a knife. Cool completely
    on rack. Cover. Refrigerate 8 or more hours. Invert fondant on plate.
    Peel off foil (or plastic). Smooth surface using flexible knife.
    To cut: Use hot knife (warmed by hot water). Cut into THIN wedges (this
    is RICH!). Spoon 1/2 plate with Raspberry Sauce, 1/2 with Custard
    Sauce. Top with fondant. GORGE!   Serves 6.
    
    Raspberry Sauce
    
    10 oz. frozen raspberries in light syrup, thawed
    1/4 c. powdered sugar
    1 T. Framboise
    
    In food processor with steel knife process raspberries and sugar til
    smooth, about 2 min. Strain raspberries thru fine mesh strainer to
    remove seeds. Stir in Framboise. Chill before use. You can cover and
    refrigerte up to 4 days or freeze 1 month. Makes 1 cup.
    
    Custard Sauce
    
    1 c. milk
    4 T. sugar
    1 t. vanilla
    3 large egg yolks
    
    Scald milk with 2 T. sugar in heavy pan (or microwave in 4 c. bowl with 
    round bottom on HIGH for 2-3 min.)
    In food processor, process egg yolks and 2 T. sugar for 1 min. With
    machine running, pour thru feed tube 1/2 of milk mixture. Blend 3 sec,
    return to saucepan (or bowl). Stir over medium heat til mixture
    thickens enough to coat back of sppon - DO NOT BOIL (or microwave: In
    same bowl on MED for 7-9 min. Whisk each min.) Strain into small bowl.
    Stir in vanilla. Cool to room temp. Refrigerate until chilled. Store up
    to 2 days. Makes 1 1/2 cups.
    
    

    Another suggestion: Take your best chocoalte layer cake recipe,
    substitute raspberry liquer (Framboise) for the a tablespoon of the
    liquid. Spread seedless raspberry preserves between the layers, add a
    layer of fresh raspberries between the layers, put the top layer on and
    frost with a chocolate-raspberry frosting (check CHOCOLATE for brownies
    with this frosting, I know I entered it).
    
    Debbie
    

    
    The Cake Bible by Rose Baurenbaum (am not sure how to spell last name)
    has a recipe for white chocolate cake and for white chocolate
    buttercream.   I'll try to remember to bring the recipes in, but
    if I don't you can find the book in any book store...it's pretty
    popular right now.
    
    The white chocolate in the baker's section of the grocery store is
    usually Nestle's.   I wouldn't buy it...I think it's junk.   Nestle
    chcolate is generally pretty good, but their white isn't.  I recommend
    using Tobler or Lindt.   Pricey but worth it.   Formagio in Cambridge
    sells big pound blocks of white chocolate.  Can't think of the brand
    name, but it's pretty good and resonably priced.
    
    Carolyn
    

    
    re. .3
    
    Do you really put the liqueur in the cake before baking?
    
    The reason that I ask is because I have been told (and have read)
    that adding liqueur to cake batter can ruin the cake's texture
    and often prevent in from rising.    It's my understanding that
    liqueur should be added after baking by drizzling a tablespoon
    or two on the cake.
    
    Have you run into any problems??
    
    Carolyn

    Well, now that you mention it, the only times I've tried adding the
    liquer before baking was for things like brownies or unraised cakes
    like the recipe in .2, so I can't say for sure. But adding it later by
    dribbling it over the cake and letting it soak in works just as well
    and you don't lose the alcohol content via the baking!
    
    Debbie
    

    I had to whip up something quick this weekend for a meeting, and I
    think it could easily be improvised to accomodate raspberries.  I took
    a box of devil's food cake (don't laugh, everyone has at least one box
    mix for emergencies in their cupboard!) and mixed up according to
    directions, except...I took a can of pitted cherries and drained the
    juice, used that juice instead of water, mixed cherries in the food
    processor, added those, threw in 3/4 cup of chopped walnuts, 3/4 cup of
    mini choc chips.
    
    Frosting was real whipped cream, but I used choc extract instead of
    vanilla and garnished with shaved choc.
    
    I've seen cans of raspberries in the stores, or if you have fresh or
    frozen ones, would be an easy enough substitute.
    
    

    I found this one in the Silver Palate Good Times Cookbook. It was
    created as a wedding cake.
    
    Cake:
    12 oz. semisweet chocolate
    2 c. unsalted butter, room temp.
    2 c. confectioner's sugar, sifted
    16 egg yolks, room temp.
    2 c. unbleached flour, sifted
    3 T. framboise liqueur
    20 egg whites, room temp.
    
    Glaze:
    3/4 c. seedless raspberry jam
    2 T. framboise liqueur
    
    Frosting:
    1 1/2 c. heavy or whipping cream
    1/3 c. light corn syrup
    9 oz. semisweet or bittersweet chocolate, broken into small pieces
    1 1/2 oz. unsweetened chocolate, finely chopped
    
    Garnish:
    1 pint fresh raspberries
    Fresh flowers
    
    1. To make cake, preheat oven to 300 F. Butter 3 cake pans, 10, 8 and
    6", line the bottom of each pan with parchment paper and butter the
    paper.
    
    2. Melt the chocolate in the top of a double boiler over simmering
    water. Set aside to cool. Cream the butter in a large mixer bowl until
    light and fluffy. Beat the cooled chocolate into the butter. Beat in
    the confectioner's sugar. Add the egg yolks, one at a time, beating
    well after each addition. Stir in the sifted flour until well blended.
    Stir in the liqueur.
    
    3. Beat the egg whites until stiff but not dry and fold gently into the
    batter. Pour into the prepared pans.
    
    4. Bake until the center is firm and the cake has pulled away from the
    side of the pan, 45 min. to 1 hour, depending on the size of the
    layers. Let cool and then turn out of the pans. Peel off the parchment
    paper.
    
    5. To make the glaze, heat the jam and liqueur, stirring occasionally,
    just until melted and smooth.
    
    6. Cut each cake layer horizontally in half and brush the cut sides
    with the glaze. Put the layers together again and brush the top and
    side of each layer with glaze.
    
    7. Cut 3 cardboard circles exactly the same size as each cake layer.
    Place the cake layers on their cardboard circles and assemble the
    tiered cake.
    
    8. To make the frosting, heat the cream and corn syrup to boiling.
    Immediately remove  from heat and stir in both chocolates. Cover and
    let stand 5 min., then stir to melt the chocolate completely. If the
    chocolate is not completely melted, stir the mixture over very low
    heat. Let cool to barely warm.
    
    9. Place the cake on a wire rack over waxed paper to catch the dripping
    frosting. Pour the frosting over the cake, starting at the top center
    and letting the frosting cascade over the tiers. Fill in any missed
    spots  with a narrow metal spatula if necessary. Let the frosting set
    at least 1 hour. Store in a cool place until ready to serve but no
    longer than 1 day.
    
    10. Just before serving, decorate the layers with the fresh raspberries
    and flowers.
    
    35 portions
    

    Here's the recipe from The Cake Bible:
    
    6 oz. white chocolate
    4 1/2 (4 fluid oz.) large egg whites
    1 c. milk
    1 1/2 t. vanilla
    3 c. cake flour, sifted
    1 c. + 3 T. sugar
    1 T + 1 1/2 t. baking powder
    3/4 t. salt
    9 T. softened unsalted butter
    
    Preheat oven to 350F. In a double boiler melt the chocolate over hot
    (not simmering) water, stirring frequently. Remove from the water.
    
    In a medium bowl lightly combine the egg whites, 1/4 cup milk and
    vanilla.
    Prepare 2 9" cakes pans by greasing, lining bottoms with parchment
    or waxed paper then greasing again and flouring.
    
    In large mixing bowl combine the dry ingredients and mix on low speed
    for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix
    on low speed until the dry ingredients are moistened. Increase to
    medium speed (high speed if using a hand mixer) and beat for 1 1/2 min.
    to aerate and develop the cake's structure. Scrape down the sides.
    Gradually add the egg mixture in 3 batches, beating for 20 seconds
    after each addition to incorporate the ingredients and strengthen the
    structure. Scrape down the sides. Add the melted chocolate and beat to
    incorporate. Scrape the batter into the prepared pans and smooth the
    surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35
    minutes or until a tester inserted near the center comes out clean and
    the cake springs back when lightly pressed in the center. The cakes
    should start to shrink from the side of the pans only after removal
    from oven.
    
    Let the cakes cool in the pans on racks for 10 min. Loosen the sides
    with a small metal spatula and invert onto greased wire racks. To
    prevent splitting, reinvert so that the tops are up and cool completely
    before wrapping airtight.
    
    Creme Ivoire (White Chocolate Buttercream and Glaze)
    
    1 lb. white chocolate (preferably Tobler Narcisse)
    scant 1/2 c. flavorless oil such as mineral or safflower
    
    Break the chocolate into squares and place in the top of a double
    boiler. Add the oil and place over very hot water on low heat. The water
    must not exceed 160F or touch the bottom of the double boiler insert.
    
    Remove the double boiler from the heat and stir frequently until the
    chocolate begins to melt. Return to the heat of the water cools, but be
    careful it does not get too hot. Stir 8 to 10 min until smooth. (The
    chocolate may be melted with the oil in the microwave on high power if
    stirred every 15 seconds. Remove before fully melted and stir, using
    residual heat to complete the melting.)
    
    White choclate buttercream must be chilled and stirred to prevent
    seeding (the formation of tiny lumps). Fill a large bowl with ice cubes
    and water and sprinkle the ice with 1 or 2 T. of salt. Fill a second
    bowl or the sink with very hot water. Set the top of the double boiler
    directly in the ice water. If making buttercream, whisk constantly
    until you see whisk marks on the surface. Immediately place over a bowl
    of hot water to take off the chill. This will only take a few seconds. The
    bottom of the pan should feel barely cool. 
    
    Allow buttercream to sit for a few minutes, stirring occasionally with
    a whisk. If it does not form peaks when the whisk is raised, chill again
    for a little longer.
    
    If making a glaze instead of a buttercream, stir the chocolate with a
    spoon to avoid air bubbles. Chill only until a small amount dropped from
    a spoon mounds a bit before smoothly disappearing into the mixture.

			WHITE CHOCOLATE CAKE


	1/4 lb white chocolate
	2 cups sugar
	1 can coconut
	1 teasp vanilla
	1 cup butter
	4 egg yolks
	4 egg whites (beaten)
	1 cup buttermilk
	2 1/2 cups flour
	1 teasp baking powder
	1 cup chopped nuts

	Cream butter and sugar, beat in 1 egg yolk at a time.
	Add vanilla and melted chocolate, add flour and baking
	powder alternately with buttermilk.  Fold in egg whites,
	add coconut and nuts.  Bake in three 9-inch pans at 350
	for 25-30 minutes.

			CREAM CHEESE FROSTING

	3 - 3 oz packages of cream cheese
	1 stick of butter
	1 box powdered sugar
	1 cup chopped nuts
	1 teasp vanilla

	Mix and spread.

This cake is expensive to make and very rich.  Small pieces should be
served.	

KAHLUA CHOCOLATE CAKE

CAKE:

1 18 1/2-oz pkg. chocolate cake mix*
1 pkg (4-serving size) Chocolate instant pudding*
4 eggs*
1/2 cup Kahlua
1/2 cup cold water
1/2 cup oil*
1/2 cup slivered almonds (optional)

* If using cake mix with pudding already in mix: omit instant pudding, use only
  3 eggs, only 1/3 cup oil

FILLING:

1 pint (2 cups) heavy cream
1/3 cup unsweetened cocoa
1/2 cup confectioners' sugar
1 tsp. vanilla
1/2 cup Kahlua

CAKE:

o Preheat oven to 350 degrees
o Grease and flour two 9" layer cake pans
o Combine all cake ingredients together in large bowl.
o Blend well, then beat at medium mixer speed 2 minutes
o Turn into prepared pans
o Bake 30 minutes or until cake tests done.  DO NOT UNDERBAKE
o Cool in pans 10 minutes
o Remove from pans and finish cooling on racks
o Split layers horizontally and stack
o Spread 1 cup filling between each layer and over top of cake
o Keep cake chilled and serve cold

FILLING:

o Combine cream, cocoa, sugar and vanilla in large mixer bowl
o Beat until stiff
o Fold in Kahlua
  (Makes 4 cups)

OPTIONAL:

o Garnish with chocolate curls

    
    This cake sounded so delicious I decided I wanted to make it this
    weekend...  But, when I couldn't find unsweetened cocoa...  Can anyone
    give me an idea where I can find it?
    
    Thanks!
    
    Patty

    Most of the cooking cocoas (Hershey,Nestle,etc.) are not sweetened.

    Do you think you could leave the chocolate * out * of this recipe? I
    want to make it for my Mom for her birthday (MAJOR peanut butter fan -
    we were weaned on it!), but she can't eat chocolate.
        
    thanks,
    Beth

    OR... could I just add, say, 1 Cup of pb to a regular white cake mix?
    Would that work?
    
    b

    I answered my own question this weekend. I made a regular white cake
    mix, added 2 cups of pb and 1/4 cup of milk. Mixed well and baked
    according to pkg directions. Then frosted with (scratch) pb frosting,
    coverd the sides w/crushed pnuts and put a row of whole pnuts around
    the edge on the top. It was pretty and very tasty! There were 8 adults
    and 1 2.5 yr old and there was onlyl 1/2 a piece left at the end. Guess
    I'll make this one again!
    
    beth

    Then frosted with (scratch) pb frosting ?????

    let me rephrase that...
    
    Frosted with pb frosting made all by myself, not from a box, not a
    mixture of vanilla frosting and pb, this was *real* frosting.
    
    howzat?
    b

    Sure!
    
    4.5 Cups of SIFTED powdered sugar
    6 TBSP peanut butter
    1/4 Cup milk
    1/2 tsp vanilla
    
    Mix all well. You can add Powdered Sugar or milk, depending on if you
    need it thicker or thinner.
    I had put the crushed pnuts on the side and when I put the frosting on
    the top, it dribbled down the sides just a bit. Acutally, looked very
    nice! So - you might want to thicken it a little.
    
    I forgot to sift the sugar, and it came out ok, I just had to mix it
    more to get rid of the little lumps.
    
    A variation: I used evaporated milk in place of the milk and vanilla.
    (I had it leftover from peanut butter fudge, and didn't know what to do
    with it...) came out pretty good!
    
    Try it... you'll like it!
    b

  I don't know what makes a cake batter appropriate for a Bundt pan....I
had figured any batter would work.  So, I used my usual light-and-feathery
chocolate cake recipe in my mini Bundt pans....and disaster!  They
disintegrated trying to remove them!

  I've used a sour cream chocolate cake that was meant for a tube pan
successfully ... and extra-chcolately by adding chocolate chips to the batter!

--Sharon

a regular cake mix will do fine in a normal sized bundt pan.  The baking
temp should be what is called for on the recipe (generally, 350 degrees F).
time will vary according to the REAL temp of the oven - it can vary up to
30 degrees!

I usually set my timer for 45 minutes and then test with the blade of a
sharp knife (steak or other thin-bladed sharp knife)....sink the blade into
the cake at approx. the middle of the cake and then pull out.  If it comes
out clean, the cake is done.  You can also test by pressing down in the
center (very lightly, but enough to make the cake "give") and if the cake
springs back leaving no indentation, it is done.  It should also be pulled
away from the sides of the pan.  Needless to say, if you gently shake the
cake pan and the contents jiggle around, the cake is NOT done and should be
baked more.  Time for a bundt cake pan can be anywhere from 45 minutes to
1 hour and 15 minutes - I usually test in 5 minute increments after 45 to
make sure I do not overbake.

The small, individual sized bundt cakes - in a cupcake like pan take much
less time to bake as you are baking less batter/cake.  I would begin to 
test somewhere in the 20 minute time range - or maybe even 15!

Be sure to butter and flour your bundt pan before adding the batter...even
if it is a non-stick interior...the shape makes the cake more prone to 
stick to the pan.  Use solid shortning/margarine/butter all
over the pan and then dust well with flour - shake it around and then pour
out the excess.  Then pour in the batter and bake.  remove from oven and
let it sit for 10 minutes.  Turn the cake out onto a plate or other flat
container like a cookie sheet.  It should turn right out.

    What do you folks think is the best type of bundt cake pan?  I've been
    looking at them cause I what to buy one but the prices vary so much 
    from style to style and I can't make up my mind which type would be
    better.  Any suggestions?
    
    Thanks,
    Julie

>>                     -< What makes a good bundt cake pan? >-

IMO, the heavier the better for any baking pan.  That's really the diff.
in price...the weight of the metal used.

I also like the non-stick coating, but I never wholly trust it...8^}

Here's an easy recipe I've been making to rave reviews for the past 10+ years.

			Chocolate Bundt Cake
			--------------------
Put following ingredients in large mixing bowl.

	1 pkg. Duncan Hines Devils Food Cake Mix (yes, get that brand)
	3-4 eggs (your choice -- I've made it both ways)
	1 pkg. instant chocolate pudding (prefer Jello brand to Royal)
	1 oz. unsweetened baking chocolate (either pre-melted or melt your own)

Mix the following ingredients, and add enough warm water to make 1 1/2 cups.  
Add to above.

	1/3 C vegetable oil
	1/4 C milk
	2 heaping tablespoons sour cream

Mix on low speed to combine, then on high speed for 5 minutes.

Stir in 6 oz. chocolate chips.

Pour batter into well-greased (solid shortening) and floured (even if 
non-stick) bundt pan.  Bake at 350 for 50-60 minutes, or until toothpick or 
knife comes out clean.  Let cool in pan and unmold.

You can add 3/4 C chopped walnuts, if desired.

    A really great Chocolate cake (but might not be what you're looking
    for) is the Chocolate Zucchini Cake (in here somewhere)! It's out of
    this world. Super moist and can be done in a bundt pan and frosted just
    like a regular cake. Really chocolatey and moist.
    
    I would highly recommend it.
    
    beth

So you wanted a VERY chocolate cake, eh?  This one is my family's favorite, and
was always *devoured* by a former man-in-my-life (Beth Schofield, you know who
I mean...). 

This cake is easy (my kids have been baking it since they were in elementary
school), very chocolatey, very rich, very moist, and also doesn't use eggs or
milk (for people who can't, or won't, consume such things). 

The cake can be baked in a Bundt pan, or in a 9"x13" pan, or in two 8" or 9"
layer pans, or cut in half for baking in an 8"x8" pan or as a dozen cupcakes. 
The recipe for the chocolate frosting we always use with it follows the recipe
for the cake. 

			Chocolate Cake

4-1/2 cups flour                    1 cup oil
3 cups sugar                        3 Tbsp white vinegar
2/3 cup cocoa (unsweetened)         3 tsp vanilla
3 tsp baking soda                   3 cups cold water
1-1/2 tsp salt                      1 cup chopped nuts, optional

Sift dry ingredients into a large mixing bowl.  Add the remaining ingredients
and blend thoroughly (it's easier with a mixer, but can be done by hand).
Grease (thoroughly, if you're using a Bundt pan) and "cocoa" (don't use flour;
use cocoa and your cake won't have a white haze on the surface) the pan(s) of
your choice.  Bake at 350 deg. for about 1-1.25 hours, or until done (the top
springs back, and the sides are pulling away from the pan).  (If you're making
a layer cake, or you've cut the recipe in half, the baking time should be about
30-45 min [I'm a little hazy on this because it's been a long time since I made
either the layers or the 8"x8", so check it after 30 min], or 20 min for
cupcakes.) 

If this is baked in a flat pan, it can be frosted while warm (I frost it hot
out of the oven, and the frosting melts into the cake a little bit, and becomes
almost like a heavy glaze - *really* good!).  If baked in a Bundt pan, let the
cake cool upright for 45 min, then invert onto the serving plate and let cool
thoroughly before frosting. 


			Chocolate Frosting

4 Tbsp margarine or butter           1/2 tsp vanilla
2 Tbsp cocoa (unsweetened)           2 cups confectioners' sugar
1/4 tsp salt                         2-3 Tbsp milk (or water, if preferred)

Melt the margarine (the microwave is the easiest way to do this), and combine
with the salt and cocoa in a medium mixing bowl.  Add the vanilla.  Stir in the
sugar and the milk, alternately, until all of the sugar is used and only as
much milk as it takes to reach spreading consistency (I usually put in 1 cup of
the sugar, followed by 1 Tbsp of milk, followed by the second cup of sugar,
followed by a second Tbsp of milk - and that's usually sufficient, or nearly
so). This recipe makes enough to generously frost a 9"x13" cake or a two-layer
cake.  To frost a Bundt cake, or an 8"x8" cake, or the cupcakes, you probably
ought to cut the recipe in half, and the consistency should be more glaze-like
for a Bundt cake - unless you like your cake *seriously* frosted, like I do :-)

    ....and here is the chocolate cake recipe that is also on the can which
    gets rave reviews.  Weighs about 5 lbs.!  (Puts on about 2 lbs  ;*)  )
    
                     DEEP DARK CHOCOLATE CAKE
    
    2 Cups Sugar                     2 Eggs
    1 3/4 Cups all-purpose Flour     1 Cup Milk
    3/4 Cup Hershey's Cocoa          1/2 cup vegetable oil
    1 1/2 teaspoons baking powder    2 teaspoons vanilla extract
    1 1/2 teaspoons baking soda      1 cup boiling water
    1 teaspoon salt         
    
    Heat oven to 350 degrees.  Grease and flour two 9 inch round baking
    pans or one 13x9x2 inch pan.  In large mixing bowl combine dry
    ingredients.  Add eggs, milk, oil, and vanilla; beat on medium speed
    for 2 minutes.  Remove from mixer; stir in boilng water (batter will be
    thin).  Pour into prepared pan(s).  Bake 30-35 minutes for round pans,
    35-40 minutes for rectangular pan or until wooden pick inserted in
    center comes out clean.  Cool 10 minutes; remove from pan(s) to wire
    rack.  Cool completely.  Frost!
    
    This is scrumptious and be prepared to give out the recipe.
    
    Marilyn
    

    The reddish tint of devils food cake comes from a reaction between
    cocoa and baking powder.

    Speaking of reddish tints, i'd stop far short of tomato soup cake myself
    (even more so if it used canned soup.)

    Anyhow, herewith Ms Asquith's chocolate beet torte recipe (from the
    "unique cakes" chapter :-)

	4 small beets, peeled
	1 1/2 cups finely ground walnuts
	1/4 cup sifted + measured cake flour
	4 ounces bittersweet chocolate
	5 large eggs, separated
	3/4 cup sugar

    Preheat oven to 325F.

    Butter one 9 inch round pan, line with wax paper, butter the paper and
    flour the pan.
    Grate the beets onto a towel and press the moisture out of them.
    Measure 1 cup beets and mix walnuts and flour into them.
    In a double boiler over hot but not simmering water melt the chocolate.
    Beat the egg whites with 1/4 cup sugar till the peaks keep their shape.
    Beat yolks with remaining 1/2 cup sugar till thick and ribbonlike.
    Fold chocolate into beaten yolks.
    Then, alternately a third or so at a time, fold the whites and
    beet-walnut mixture into the chocolate mixture. [this will bring the
    beaten whites and yolks down so don't overmix, just fold till smooth...]
    Pour the batter in the pan and bake till a knife inserted in the center
    comes out clean, about 1 hour. [she says not to be alarmed about a starchy
    smell (!), this will fade.]
    Cool 10 minutes in the pan, then gently invert onto a cooling rack.
    Place on a cardboard support, wrap securely, and refrigerate at least
    two days to age.

    Sprinkle with 2-4 tablespoons Grand Marnier and decorate with chocolate
    glaze, for example:

    in a double boiler, over hot but not simmering water, melt 6 ounces
    of grated bittersweet chocolate and combine with 2 tablespoons and 2
    teaspoons (1 2/3 ounces) of heavy cream.
    Remove from heat and stir in 2 tablespoons unsalted butter.

    There is a zucchini and a potato cake along similar lines in that
    chapter.  For my part, there are quite a few other kinds of cake I haven't
    tried yet that don't sound as strange, though it undoubtedly will be
    quite edible, with the nuts, liquer, and fine chocolate.

    - Jim

    Mix together	2 Cups All-Purpose Flour (Sifted)
    			4 Tblsp. Cocoa
    			2 tsp. Baking Powder
    			1/4 tsp. Salt
    
    Add			1 Cup Sugar
    
    Mix Well
    
    Add			1 Cup Warm Water  to which has been added
    			1 tsp. Baking Soda
    
    Beat
    
    Add			1 Cup Mayonnaise or Salad Dressing
    
    Beat well; pour into greased pan.
    
    Bake at 375 degrees 25-30 minutes (depending on type of pan).
    
    Cake is very light and delicate.  Makes excellent cupcakes.  Good with
    Orange or Maple frosting.
    

Found this in a Time-Life Cookbook.  I haven't tried it, I'm just posting
it per request.

Spicy Chocolate Beet Cake

Four 16oz. cans beets, drained
3-1/2 cups sifted flour
4 tsps. baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp. ground cinnamon
6 eggs
2-1/2 cups granulated sugar
1/2 cup firmly packed dark-brown sugar
1-1/2 cups vegetable oil
5 oz. unsweetened baking chocolate, melted and cooled
1-1/4 tsps. vanilla extract

Preheat the oven to 350 F.  With a pastry brush, spread a light coating of 
melted or softened butter inside a 10" bundt pan or angel food cake pan.  
Sprinkle in a few spoonfuls of flour and shake the pan to distribute it; 
tap out any excess.  Puree the beets, a small batch at a time, in a food 
processor or blender.  Sift the flour together with the baking soda, 1/2 tsp. 
of salt, the cloves and 1/4 tsp of cinnamon.  Set them aside.

In a large mixing bowl, beat the eggs with a wire whisk or a rotary or electric 
mixer til they are pale yellow and frothy.  Gradually beat in both the sugars 
and the oil.  Using a rubber spatula, fold the beet puree into the egg mixture
Gradually fold the dry ingredients into the beet mixture, making sure to combine
them well.  Gently but thoroughly, fold the melted unsweetened chocolate and
the 1-1/4 tsp. vanilla into the cake batter.

Pour the batter into the prepared pan.  Bake the cake in the middle of the oven
for 1-1/2 hours, or until a toothpick inserted into the center comes out clean
and dry.  Invert the cake over a wire rack and let it cool completely in the 
pan - allow 2 hours.


Chocolate Glaze

6 ozs. semisweet baking chocolate
1 Tblsp. unsalted butter
1 Tblsp. light corn syrup
3/4 cup heavy cream
Salt
1/2 tsp. vanilla extract
Ground Cinnamon

To prepare the chocolate glaze, first melt the semisweet chocolate in the top 
of a double boiler over simmering water.  Stir in the butter and corn syrup,
then gradually mix in the cream.  Continue striring over simmering water for 
about one minute or til the mixture is well blended. Add a pinch of salt, 
1/2 tsp vanilla and a dash of cinnamon; stir again.

Turn the cake right side up and loosen it from the pan by running a knife 
around the inner edges.  Invert the pan and tap it gently until the cake is 
released and falls free from the pan.  Set the thoroughly cooled cake back 
on the rack; slide wax paper or a baking sheet under the rack.  Pour the glaze
over the cake, lift the rack and gently shake it to distribute the glaze evenly.  
Chill the cake until the glaze is set - about 20 to 30 minutes.     

    This isn't exactly a chocolate cake, but it starts out like one.  I'm
    looking for a recipe that Gourmet magazine printed a couple of years
    ago called Mocha Roll With Cappucino Cream.  I lost the recipe, and my
    relatives are requesting it for a party this weekend.  Does anyone
    recall this recipe, or do you keep back issues?  I recall it was in the
    issue that had a parfait glass with chocolate (dark and milk) mousse,
    topped with cream and a chocolate curl on the cover.  Sound familiar?
    If no one can locate the exact recipe, how about some suggestions? I'll
    need a mocha sponge cake to bake in a jelly roll pan, and a cappucino
    cream recipe.  Any/all help appreciated!  I need it by Friday. 
    Sarah 

    If nobody comes up with the recipe and you really want that particular
    one you can seek out back issues of the magazine at the library.
    Sue Ann

Chocolate Genoise Cake



1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
Espresso Buttercream


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 teaspoons instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled

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).

Quckly 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.
-- 
Stephanie da Silva                                    arielle@taronga.com

Sourdough Chocolate Cake


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

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

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



Cocoa Cream Cheese Filling

1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar

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



Sweet Chocolate Glaze

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla

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

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


-- 
Stephanie da Silva                                    arielle@taronga.com

Mississippi Mud Cake

Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa.
Beat in 4 eggs.
Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups 
chopped walnuts and 1 teaspoon vanilla.

Bake for 40 to 45 minutes in a 350F oven in a greased and floured
9" x 13" pan.  Remove from oven and immediately cover top with one
cup cut up marshmallows.  Let cool.

Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 
cup evaporated milk.  Beat until creamy and spread on cake.


MISSISSIPPI MUD CAKE 
Cake:                                                       
1 cup (2 sticks) butter or margarine, softened              
2 cups of sugar                                             
2 tablespoons unsweetened cocoa powder                      
4 eggs                                                      
1 teaspoon vanilla                                          
1 1/2 cups all-purpose flour                                
1 1/2 cups nuts                                             
1 1/2 cups flake coconut                                    
Topping:                                                    
1 jar (7ounces) marshmallow cream                           
                                                            
Icing:                                                      
1 box powdered sugar                                        
1/2 cup unsweetened cocoa powder                            
1/2 cup evaporated milk                                     
1/2 cup (1 stick) butter or margarine, softened             
                                                            
1.  Heat oven to 350                                        
2.  For cake, combine butter, sugar, cocoa, eggs and        
    vanilla in large bowl.  Mix until creamy.  Add flour,   
    nuts and coconut.  Mix thoroughly.                      
3.  Bake at 350 for 45 minutes.                             
4.  For topping, remove cake from oven and immediately      
    spread with marshmellow cream on top.  Let cool.        
5.  For icing, combine powdered sugar, cocoa, evaporated    
    milk and butter.  Mix thoroughly. Spread on top of      
    marshmellow cream.                                      

Chocolate Decadent Cake 
(a word of warning: this cake is _really_ intense!)

12 oz. semisweet chocolate
12 oz. unsweetened chocolate
4 oz. unsalted butter
1 3/4 c. sugar
1/2 c. water
7 eggs
1 c. heavy cream, whipped

Preheat oven to 350 degrees.  Cut chocolate and butter into small pieces
in bowl.  Bring 1 1/2 c. sugar and water to boil in saucepan.  Stir into
chocolate-butter mixture until melted.  Beat 1/4 c. sugar and eggs until
twice in height.  Add into chocolate mixture.  Pour into 10-inch buttered 
cake pan lined with paper.  Place cake pan on sheet pan with 1-inch deep
water and bake like a cheesecake.  Bake 40-50 min. until cake sets.
Refrigerate until serving time.  To remove, place in warm water and cut
along sides.

Double Chocolate Threat 
(this is a mousse cake)

1/3 c. unsalted butter
2 squares unsweetened chocolate
1 c. sugar
2 eggs, beaten well
2/3 c. unbleached flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Chocolate mousse filling (see below)
1 c. heavy cream, for frosting

Preheat oven to 350 degrees.  Grease and flour an 8- or 9-inch square
baking pan.  Set aside.  Melt butter and chocolate over low heat or in 
the top of a double boiler over hot water.  Remove from heat, add sugar
and eggs, mix well.  Sift together the flour, baking powder and salt.  
Stir into the chocolate mixture.  Add the vanilla and pour the mixture
into the prepared pan.  Bake at 350 degrees for 25-30 minutes, until
cake is baked but still very moist.  Then cool.  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.  Cut strips through
center to separate into two thinner halves.  Lin the bottom and sides of
diesh with the strips.  Don't worry about piecing; the spaces won't show.
Spoon the mousse filling into the cake-lined dish.  Wrap the dish well, 
and chill overnight in the fridge or freezer.  To serve, first defrost the
cake, if frozen.  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.  Whip the cup of heavy cream until
stiff and decorate top and parts of sides with cream.  Serve in small slices.

Chocolate Mousse Filling (good by itself too! :-))

1 1/2 pounds semisweet chocolate
1/2 c. strong coffee
3 eggs, separated
1/2 c. coffee liqueur
1/2 c. heavy cream

Melt the chocolate with the coffee over low heat or in top of double boiler
over hot water.  Remove from heat.  Beat the yolks until pale in color, and
stir them into chocolate.  Stir in the coffee liqueur.  Cool.  Beat egg
whites until stiff but not dry.  Whip 1/2 c. cream until stiff.  Fold the
whites an the cream into the chocolate mixture.
Yield: 12 servings.

Chocolate Cake Glazed With Chocolate Butter Cream
(This cake is small, elegant, rich, dense, chocolatey and goooood!)

3/4 c. sugar
4 eggs, separated
6 oz. German's sweet chocolate, broken into pieces
3/4 cup butter
4 Tbs. cake flour
2 Tbs. almonds, blanched and pulverized
pinch of salt

Preheat oven to 375 degrees.
Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round 
cake pan.  Butter the sides of the pan and one side of the paper.  Lay
the paper butter side up in the pan and flour the paper and the sides 
of the pan.  Set aside.  Beat the sugar with the 4 egg yolks until they
are a creamy yellow.  Put the chocolate and the butter into a saucepan
over simmering water, and continue stirring over low heat until well 
blended.  Stir in the flour and the pulverized almonds.  Beat the 4
egg whites with a pinch of salt until stiff byt not dry.  Stir one
quarter of the egg whites into the chocolate mixture to lighted it; 
then fold all back into the remaining egg whites.  Fill the cake pan
3/4 full and tap gently on the table to distribute the mixture evenly.
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.  Let the cake cool before unmolding.  Glaze and decorate
cake.  Refrigerate before serving.

To glaze:
Chocolate butter cream

3 1/2 oz. German's sweet chocolate, broken into small pieces
2 to 3 Tbsp. coffee or water
3 Tbsp. butter

Melt the chocolate with the coffee or the water until smooth, remove from
the heat, and stir in the butter.  Pour on top of the chocolate cake,
using a metal spatula (moistened in hot water and dried) to spread.

To decorate: Use toasted slivered almonds


Chocolate Fudge Cake 

Bake this cake at least two days before you plan to use it.  The flavor
and texture improve on standing.   It's time-consuming to prepare, but
well worth it!

6 oz. unsweetened chocolate
6 Tbsp. strong-brewed coffee
1 Tbsp.  pure vanilla extract
3/4 pound (3 sticks) butter at room temp.
1 pound dark brown sugar
1 c. granulated sugar
6 large eggs
1 c. sifted all-purpose flour
Confectioner's sugar for decorating
1 c. heavy cream, whipped (optional)

Adjust th rack to the center of the over.  Butter a 10-inch springform
pan.  Preheat the oven to 350 degrees.  In a double boiler, over 
simmering water, melt the chocolate with the coffee.  Remove from heat.  
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.)  In the large bowl of an electric mixer, cream the butter with 
the brown and white sugars until light and fluffy.  Separate the eggs
carefully, placing the whites in a large bowl.  Add the egg yolks one
at a time to the butter-sugar mixture, beating well after each addition.
Add the chocolate mixture to the batter and mix well.  Stir in the flour, 
mixing only until incorporated.  Using clean, dry beaters, beat the egg
whites until stiff and glossy but not dry.  Gently fold the beaten egg
whites into the chocolate mixture, handling them carefully in order not
to deflate the egg whites.  Fold only until no white streaks remain.
Gently turn the batter into the prepared springform pan.  Smooth the top
with a spatula.  Place in the preheated oven, and bake for one hour or
until the top springs back when lightly touched.  Remove the pan from 
the oven and cover the top of the cake with aluminum foil to keep it
from hardening.  Place the pan on a rack to cool.  When completely
cool, store covered in the baking pan until ready to serve.  A plastic
bag, tightly closed provides excellent storage.  *Do not refrigerate!*
At serving time, remove the sides of the springform pan and place the
cake on a 12-inch cake platter.  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.  Carefully remove the
doily or stencil and voila! instant masterpiece!)  Top each portion with 
a dollop of cream.

Chocolate Torte with Hazelnuts


1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole eg
3 oz. semi-sweet chocolate
1 cup (or more) of grated hazel nuts (walnuts may be substituted)


Cream butter with sugar. Add egg yolks and whole egg mixing well. Melt
chocolate, cool slightly and add to the above mixture. Add the grated nuts.
Mix. Beat whites and fold them into the mixture.

Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs. Put
batter into pan and bake in preheated 350 F. oven for app. 50 minutes.
Use the kniting needle test for donness. Cool and glaze.


Glaze

3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 Tablespoons water
1 teaspoon vanilla

Cover top and sides of Torte with apricot jam. Melt the rest of the ingra-
dients over a low flame mixing constanly. Remove from heat and poor over
Torte.

The recipe as writen above is from The Obsece-cum Ozark cook book by
Claire Darvas. 

 >>       <<< Note 26.76 by LANDO::EBENS "Mary Jean Ebens - BXB2-2/G06" >>>
 >>                          -< Clarification needed >-

	Well said.  This is one of life's great truisms.


    

    The chocolate suicide cake is GREAT! I made it and it got rave
    reviews. I've been asked to make it again for a birthday next week.
    
    It *did* have to cook a little longer, just watch it and it won't burn.
    
    ~beth

Let me try again...
    

			CHOCOLATE SUICIDE CAKE

	1 box Chocolate Fudge cake mix with pudding mix
	1 box (3 1/2 ounces) Instant Chocolate Pudding
    >> Does this mean a box of pudding in addition to what's in the mix?
    
	1/2 cup Amaretto or Kahlua (optional -- if liqueur is omitted,
		add 1/4 cup warm water)
    >> Does evaporation of alcohol account for the difference in liquid
    amounts?
    
	6.  Pour into a pair of 8" or 9" pans or a single 10" springform pan.  
    >> Can an angel food pan be used?
    
    Hope the text of this reply doesn't disappear too!
    
    mj
    
    
	

	}1 box Chocolate Fudge cake mix with pudding mix
	}1 box (3 1/2 ounces) Instant Chocolate Pudding
    >> Does this mean a box of pudding in addition to what's in the mix?

	Yes, you need the cake mix with the pudding in it PLUS a box
	of chocolate pudding.  Makes it extremely rich... ;^)
    
	}1/2 cup Amaretto or Kahlua (optional -- if liqueur is omitted,
	}	add 1/4 cup warm water)
    >> Does evaporation of alcohol account for the difference in liquid
    amounts?

	I don't know... I never use the liqueur, just the water, and I
	usually add a bit more than 1/4 cup.
    
	}6.  Pour into a pair of 8" or 9" pans or a single 10" springform pan.  
    >> Can an angel food pan be used?
    
	Don't know this, either, since I usually put it into 2 8" pans.
    
 	Hope this helps some...    
	
	Ellen

    I've made this with just a box of Devils Food (or a box of chocolate
    cake mix). Not the pudding mix, but I do add a box of chocolate
    pudding mix. It still comes out great.
    
    I didn't use the kahlua or whatever, either. Just the extra water.
    Yes, it's still moist and rich. It *does* take a bit longer to cook,
    tho. I used 2 8" pans. I'll bet it would come out fine in an bundt pan,
    you'd just have to watch it so it didn't burn. I don't know how long
    you'd cook it for.
    
    I've made it a few times and got RAVE reviews. (Twice at the GYM for
    birthdays and have had it requested there!)
    
    ~beth

    My husband made it the other night.  Used two 8" pans.  It was very
    good.  We ate it unfrosted.
    
    I was a bit dismayed to see that the mix itself contained 12 grams of
    fat per serving, before all the other things were added.  Did not
    decide to keep this one.  
    
    mj

    I made the Kahlua Chocolate Cake in reply .43 last 
    weekend for my Mom's birthday and I am still getting
    phone calls from my family about how wonderful the cake
    was.  They think I made it from scratch!  ;-)
    
    I did a few things differently and thought I'd mention
    them here.  I originally made the frosting as directed
    but found there was too much Kahlua for my taste.  So,
    I bought another pint of cream and whipped it using some
    confectioners sugar and vanilla.  I added (most) of this
    cream to the Choc/Kahlua frosting.   You could probably
    just decrease the amount of Kahlua to 1/4c in the original
    recipe if you didn't want to use 2 pints of cream.  
    I liked having the extra cream and used almost all of it.
    
    I also used two heart shaped pans. I sprinkled shaved 
    Gharidelli chocolate on the sides and top of the cake
    and outlined the top of the cake with the reserved white cream 
    frosting (making circles with my star decorator's tip and pastry bag),
    and topped each with a cherry.
    
    I do not recommend making this cake on a hot and humid day.
    The frosting was very difficult to manage and was sliding
    off by the time we reached my parent's house (5 minutes away
    in an a/c car)
    
    		Linda

I made this for my daughter's first birthday this weekend.  It was
very good: fudgy and moist.  I didn't frost it; just sifted
powdered sugar on top. I think I'd add a few more chocolate chips next time.

I made a double batch.  The net was one 8-inch bundt, plus 12 baby bundts.

This aged very well.  In fact, I baked it Friday night, and the big cake
tasted better on Saturday than the baby bundt we sampled Friday night!

    "baby bundts" - thats cute!
    
    What'd you use for them, little bundt pans? Where'd you get them? And
    how big is "baby"? (As opposed to the regular 8"ish size).
    
    ~beth

    Answering for Jennifer, though I am sure she will correct or
    add needed details when she sees this:
    
    The baby bundts are about 4" in diameter.  The pans come in a unit
    which contains 6 pans and is available at The Kitchen in the Pheasant
    Lane Mall.
    
    Oh, and the cakes are delicious.  :-)
    
    ed

You can tell I only check this conference every few months!
Yes, the baby bundt pans came from the Kitchen store at PLM.
There are 6 cakes to a pan, each holding 1 cup of batter.
The pans cost $15 each.  They're very heavy in weight and
have a non-stick interior.

Glad to hear that Ed liked the cake!  

--Jennifer

    (moderator- pls move if need be, I wasn't sure where this would fit..)
    
    
    Turtle Cake
    
    1 german chocoalte cake mix
    1 stick butter, softened
    6 oz evaporated milk (i used Pet)
    1 package Caramels (i used Kraft)
    1 package chocolate chips (i used Nestle's milk chocolate)
    1 cup chopped nuts (i used pecans)
    
    Mix cake mix, butter, and **3oz** milk.  This will be very thick.
    Spread 1/2 batter in 9X13 pan. Bake 7 minutes in 350 degree oven.
    
    In double boiler, melt caramels and remaining **3oz** milk. 
    
    Pour melted caramels over baked batter.  Pour chocolate chips and 
    pecans over caramels.  Spread remaining batter over chips and pecans.
    Bake for 15 minutes.  Do Not Overbake.

    re -1
    
    Turtle cake is excellent. I've made it many times. It is a great party 
    cake. One hint: Take the wrappers off the caramels before you start 
    baking. It takes a while. Caramel can also be melted in the microwave.
    
                                            Alice

    I made the turtle cake yesterday and it was wonderful!  It was a major
    hit with my family and guests and I've already been passing the recipe
    around the office today.

    gailann
    
    hint: don't try to eat too much of it -- talk about rib sticking!!

    re turtle cake:
    
    what is the consistency of this at the end. Can you cut it like bars
    and assemble on plate ? or do you just normally serve from pan ??
    

    It can be cut like bars. Sometimes it is hard to get out of the pan 
    because the caramel sticks. The cake is good served warm with the
    gooey carmel oozing out.
    
                                       Alice

	I've had this recipie for about 20 years, and this was the name of
    	it.  I only explain that because there are so many excellent
    	cakes in this note.
    
    	Sally J.
        -----------------------------------------------------------------

			BEST CHOCOLATE CAKE

	PREHEAT OVEN: 350^ F
	PAN:  Tube pan, greased, floured with unsweetened cocoa, and lined.
	      NOTE:  Do NOT use a BUNDT pan for this cake - it is too 
	      delicate.
	BAKE TIME:  40-45 minutes
	PREP TIME:  15 minutes

	Whisk dry ingredients together in large bowl, then add the rest
	and beat until well blended (about 2-3 minutes):

	o 2 cups cake flour (or 2 cups regular flour minus 4 tbsp.)
	o 2 cups sugar
	o 1 tsp sugar
	o 1 tsp salt
	o 1/2 tsp baking powder

	o 3/4 cup water
	o 3/4 cup sour milk or buttermilk
	o 1/2 cup shortening
	o 2 eggs
	o 1 tsp vanilla
	o 4 oz unsweetened baking chocolate - melted and cooled

	Pour into pan and bake.

NOTE:	This is a rich, moist cake and is great with the following glaze:

	In a two cup, glass mixing bowl:

	o 4 oz semisweet chocolate (bits or squares)
	o 2 tablespoons butter or margarine
	o 2 tablespoons strong coffee

	Microwave 30-45 seconds and stir until smooth and shiny.  Pour or
	drizzle over warm cake and allow to cool.  This cake tastes
	great after being in the refrigerator as well as at room temperature.

	Enjoy!	

    I made .88, turtle cake, several times.  The latest, though not exactly
    'turtle', was terrific!  Someone in my family has been having a
    horrible time with migraine headaches, so I decided to lay off the
    chocolate.  I followed the same recipe, but used white cake, white
    chocolate, caramels, and almonds. It's a very versatile recipe.
    Sarah

    Help urgently needed!
    I saw Julia Child over the weekend (the new series in her kitchen with
    master chefs).  A pastry chef made a chocolate cake, and I need to know
    how he made the glaze.  I believe his name was Jim Darby, or something
    beginning with "D".  He's from New Hampshire, teaches at the culinary
    academy.  
    The glaze started with sugar syrup at the soft-ball stage, added
    unsalted butter, and softened chocolate.  I need amounts.
    Can anybody help?  I'd like to make this for Thursday (8/10), so I need
    help fast!  It's in her new cookbook, but it's not at my local library
    yet, and I hate to buy a book that expensive for one tiny recipe. Call
    me frugal : )
    I can't find a recipe in this file that is similar. 
    Thanks,
    Sarah

    
    
    Rep .95  Sarah
    
    >>>The glaze started with sugar syrup at the soft-ball stage, added
        unsalted butter, and softened chocolate.  I need amounts.
    
    
      Just guessing I would think the following
    
    	1 Cup water
    	1 Cup sugar
    	2-4 Tbsp unsalted butter
    	2 oz un-sweeten chocolate
    
    	Dissolve the sugar in the water and slowly bring to a boil making
       sure all of the sugar is dissolved. Then boil until the soft ball
       stage. Remove from the heat and whisk in the butter and chocolate
       until smooth.
    
     
    	-mike
    

    It's a start, anyway.  I believe he used two sticks of butter, though.
    The 1 cup water/1 cup sugar is a good beginning. The glaze was more
    firm, I guess more like am icing.  But very rich from all that butter.
    He said it was a great frosting for beginners because it is very loose,
    but still sticks to the cake so you can spread it around and around
    without causing any problems.  
    So, if I assume 1 cup sugar syrup at the soft-ball stage, and 2 sticks
    of butter, how much chocolate would I use?  
    Sarah

    
    
    Rep .97  Sarah
    
    >>>So, if I assume 1 cup sugar syrup at the soft-ball stage, and 2
    >>>sticks of butter, how much chocolate would I use?
    
    
      Two sticks of butter??? Not that I don't believe you but I don't
    even use that much to make buttercream. I still believe that the
    2 oz. of unsweeten chocolate would be enough. I would start there
    and see if it needed more and add it after. Good Luck,
    
    
    -mike
    
    

    Thanks Mike.  I remember watching it and thinking it was an incredible
    amount of butter, too!  When he said it was rich, I decided that was
    one of the best understatements I'd ever heard : )  The sugar syrup had
    been cooled somewhat, and the cold butter beaten in a little at a time
    so it would soften but still remain firm.  The mixture before the
    chocolate was added was very thick and creamy.
    Gosh, I'm starving!!!  Would it be too early for a chocolate bar??
    : )
    Sarah

    Sarah
    
    Go to Media???? at the Worcester Fashion Outlets.  They have tons of
    cookbooks and lots of seats and tables.  I'm sure it wouldn't be a
    problem to look through the book and jot down the recipe.
    
    Roberta
    p.s. save me a piece of the cake 8*)

    Berta,
    Good idea!  I never thought of that!  Media Play, is what you are
    thinking of.
    I'll post the recipe here, if I get it and it's a success.
    And I'll try to save you a piece of cake, but no guarantees I won't eat
    it on the way in  : )
    Sarah

    I was just reading that cookbook last night. Too bad I didn't read your
    note yesterday.

    So Sarah, did you make the cake?  How was it?  More importantly, where
    is my piece? 8*)
    
    Roberta

    Well, I didn't get a chance to get to media play, so I used my memory
    (fading), a couple of suggestions, and it came out terrific!  One of my
    baking books had a recipe for butter cream that used 1 stick of butter
    and some corn syrup, so I figured the 2 sticks wasn't too far off. I
    ended up using 1 cup syrup at soft-ball stage, 2 sticks of butter, 2
    ounces semi-sweet and 2 ounces unsweetened chocolate (ghirardelli, if
    it matters to anyone).  Very nice glaze, and very rich.  I only needed
    a thin sheet to frost the top and side of a 4-layer cake, and it dripped
    nicely to facilitate spreading without hardening too quickly, and
    didn't tear up the cake.  It hardened just a bit to make cutting easy.
    Everybody loved it - no leftovers. Sorry Berta, even I didn't get a 2nd
    piece.  Heck, I thought the pastry chef ALWAYS got two pieces!!!
    Sarah

    
    Hi,
    
    I'm looking for a chocolate cake recipe which has marshmallows in it. 
    I have looked through the cakes and not found it (if it is there can
    somebody let me know where?).  Anybody out there
    have a recipe?
    
    It is a very moist cake (I assume because the marshmallows have melted)
    and topped with white icing and cake crumbs.  If anyone eats Entemanns
    (sp?) cakes it is the Devils Food Cake with marshmallows.
    
    Thanks in advance.          
    
    Marie