totnkopf wrote:In Memory of Lockheart:
Mocha Cake with Chocolate Crown
Cake:
Butter and flour, for pans
1 1/3 cups hot water
1/2 cup instant coffee crystals
1 box (18.25-ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
Filling and Frosting:
1/4 cup instant coffee crystals
2 tablespoons hot water
1 container (8-ounces) frozen whipped topping, thawed
1 container (16-ounces) classic chocolate fudge frosting
Chocolate Crown:
Parchment paper
1 package (12-ounces) semisweet chocolate morsels, plus more for decorating
1 1/2 cups white morsels
Preheat oven to 350 degrees F.
Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely.
Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)
Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.
Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.
Thats love
BUT personally I prefer.
--------
Almond Praline Cheesecake
INGREDIENTS:
* 3/4 cup graham cracker crumbs
* 1/2 cup slivered almonds, toasted and finely chopped
* 1/4 cup firmly packed brown sugar
* 1/4 cup margarine or butter, melted
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
* 3 eggs
* 1 teaspoon almond extract
*
* Almond Praline Topping:
* 1/3 cup dark brown sugar
* 1/3 cup whipping cream
* 1/2 cup toasted slivered almonds
DIRECTIONS:
1. Preheat oven to 300 degrees F. Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
2. In large mixer bowl, beat cheese on low until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator.
3. In small saucepan, combine firmly packed dark brown sugar and Whipping Cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in chopped toasted slivered almonds. Spoon evenly over cake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).
[size=-2]
Lockheart
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