Recipe: 00210 Title : Garnish each serving with a spoonful of whipped cream. Author: Makes 4 servings! Date : July 1995 _________________________________________________________________________ Tips: Don't let the water boil when melting chocolate. It will scorch! -=-=-=-=-=-=- 3. Mousse au Chocolate J. Gruhn >From "At Home with the French Classics" by Richard Grausman: 4 oz. semisweet choc. or bittersweet choc. 4 Tab. unsalted butter 4 eggs, separated 1/8 teas. cream of tartar In a heavy bottom sauce pan, melt choc. and butter over low heat. Stir occasionally until smooth. Remove chocolate mixture from the heat and whisk in the egg yolks until blended. Immediately pour the mixture into a large bowl (the melted chocolate will be hot enough to poach the egg yolks which will lightly thicken the mixture). In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form. With a whisk, fold one third of the stiffly beaten egg whites into the choc. mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocoate until smooth. Pour the mousse into a crystal serving bowl or individual glasses and refrigerate until set, ab. 2 hrs. or longer. Serve chilled. -=-=-=-=-=-=- 4. Tunnel of Fudge Cake Nancy Berry Recipe By : Sue Klapper Serving Size : 16 Preparation Time :1:05 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *CAKE* 1 3/4 cups sugar 1 3/4 cups butter or margarine -- softened 6 eggs 2 cups powdered sugar 2 1/4 cups flour 2 cups walnuts -- chopped 3/4 cup unsweetened cocoa powder *GLAZE* 3/4 cup powdered sugar 1/4 cup unsweetened cocoa powder 1 1/2 tablespoons milk Heat oven to 350 F. Grease and flour 12 cup fluted tube pan or 10 inch tube pan. In large bowl, beat sugar and margarine until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into a measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batterinto greased and floured pan. Spread evenly. Bake at 350 F for 58 to 62 minutes. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over cake, allowing some to run down sides. TIPS: Nuts are essential for the success of this recipe. Since the cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential. Calories: 560. Source: Pillsbury Bake Off Cookbook -=-=-=-=-=-=- 5. Hershey's Chocolate Cake Bobbi Zee Yield: 6 servings 10 oz Plain Hershey bars 1/2 ts Soda 1 c Margarine or butter 1 c Buttermilk 2 c Sugar 5 1/2 oz can Hershey Chocolate -Syrup 4 Eggs 2 ts Vanilla 2 1/2 c Flour 2 1/2 c Chopped nuts 1/4 ts Salt Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. -=-=-=-=-=-=- _________________________________________________________________________