Iced Coffee And Chocolate Pie

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Ingrients & Directions

1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.

8 Servings

Jimmy’s Chocolate Cake

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Ingrients & Directions

is is my y nephew’s grandmother’s
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preheat oven to 275 degrees. Use a 10″ spring form pan. Grease pan,
sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
1/2 lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot
tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4
beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy
pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add
the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty
hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275
for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this
method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon
strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and
whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat
until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a
double boiler. We are used to “nuking” it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe

1 Servings

Jewish Honey Cake

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Ingrients & Directions

3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.

1 Servings

Java Pound Cake

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Ingrients & Directions

1 c Butter
1 1/4 c Sugar
4 Eggs
1/2 c Brewed coffee
2 1/4 c Flour
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
1/2 ts Mace

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: (Erica D. Rodgers)

Source: The Coffee Book by Christie and Thomas Katona

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and
sugar until light and fluffy. Add eggs, beating well after each addition.
Add coffee and vanilla. Sift dry ingredients together and add to creamed
mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined
with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until
cake tests done. Cool in pan for 15 minutes and then turn out on a rack to
cool completely.

Now for my changes: I used a gourmet flavored coffee to make the brewed
coffee with. The flavor that I used was buttered rum. In place of the
vanilla (I thought it would clash with the rum coffee) I used Myer’s
Original Spiced Rum. Also, since I didn’t have any mace on hand, I used
nutmeg instead. All in all, it turned out well.



From archives. Downloaded from Glen’s MM Recipe Archive,

12 Servings

Jane Wyman’s Cupcakes With Chocolate Sauce

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Ingrients & Directions

3/4 c Shortening or butter
1 c Sugar
4 Egg yolks; beaten well
1 1/4 c Flour; sifted
1/4 ts Baking soda
2 ds Salt
4 Egg whites; beaten stiff

3 oz Squares unsweeten chocolate
1/2 c Milk
1 ts Batter from cupcakes
1/2 c Strong coffee
2 c Milk
2 c Sugar

Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour,
baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.
Reserve 1 tsp batter for sauce. Pour 2/3 full into greased or lined muffin
tins. Bake at 375~ for 18-20 minutes.

Chocolate Sauce: Combine chocolate, milk and batter in top of double
boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.
Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot
over cupcakes that have been cut in halves. This is a good way to brighten
up old cakes too.


12 Cupcakes

Jamocha Rum ‘n Butter Cake

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Ingrients & Directions

1 pk Devils food cake mix — with
1 tb Instant coffee
1/2 c Water
1/2 c Sugar
2 tb Butter
1/2 c Rum
1 pk Chocolate fudge — frosting
1 tb Instant coffee powder
2 c Whipping cream
lg Hershey bar

Add coffee powder to cake mix, and bake according to directions on package
in 13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a
small pan. Heat until sugar is dissolved and buttermelted. Spoon over hot
cake until all liquid is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill 15″ in refrigerator. Beat until thickened. Top cake with mixture and
garnish with shaved Hershey bar.

10 Servings

Jamocha Cheesecake

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Ingrients & Directions

Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim
-ricotta cheese
1/4 c European-style unsweetened
-cocoa powder
1/4 c Sugar
1 Envelope unflavored gelatin
1/2 c Double-strength coffee
3/4 c Skim milk
1 ts Vanilla extract
1 ts Rum extract
1 Container; (8 0z) nondairy
-whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but 1/2 cup topping; pour into loaf pan.
Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz

4 Servings

Jam-filled Chocolate Cake

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Ingrients & Directions

1 c Butter or Marg., softened
2 c Sugar
4 Eggs, separated
1 c Mashed Potatoes, room temp.
1 c Ground Almonds
4 oz Unsweetened Chocolate
1/2 c Milk

: H
1 ts Vanilla
1 1/2 c Cake Flour
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground Cloves
1/2 c Apricot Preserves

: Orange Marmalade


6 tb Butter or Marg., softened
3 c Confectioners’ Sugar
1/4 c Strong Coffee, cooled
2 oz Unsweetened Chocolate
1/2 ts Cinnamon
1 ts Vanilla

~-GARNISH———; ?
: H
: Blanched Almonds

Melt the unsweetened chocolate and cool. Melt the preserves or orange
marmalade. Preheat oven to 325 degrees. Generously grease and flour an
8-inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds,
chocolate, milk and vanilla. In medium bowl, combine flour, baking powder,
cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into
prepared pan and smooth batter with spatula. Place on rack in center of
oven; bake about 1 hour 15 minutes or until cake tester inserted in center
comes out clean. Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature. Using serrated knife,
cut into 2 layers. Spread 2 layer with preserves and cover with second
layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with
blanched almonds.

Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in
coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about
15 minutes.

1 Servings

Italian Pound Cake

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Ingrients & Directions

1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled


Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a
small amount at a time. Continue beating until thick and of spreading
consistency. Frost cake and garnish.


6 Servings

Italian Celebration Cake

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Ingrients & Directions

1 Frozen family sized pound
-cake, (16 oz) thawed
3 tb Orange flavoured liqueur
-(can subst. orange juice)
15 oz Carton ricotta
1/2 c Mini chocolate chips
3 tb Candied fruit

Cocoa-Mocha Frosting (recipe follows)

Slice top and end pieces off pound cake to form rectangle. Slice crosswise
to form three even layers. Sprinkle top of each layer with liqueur or
juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta
thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer
of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top
with 2 nd layer of cake, top with remaining cheese. Top with third layer,
wrap tightly with foil, chill for two or three hours until well chilled.

Cover top and sides with mocha frosting. Cover and refrigerate.

Cocoa-mocha Frosting:

1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3
c European style cocoa 1 1/2 c powdered sugar

In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and
warm water. Mix cocoa and powdered sugar, add alternately to butter with
the coffee mixture. Beat until smooth and creamy. Frost top and sides of
cake. Makes about 2 c frosting.


2 Servings