IRC Chat Number 51 The FareShare Menu March 27, 1999 Cassata Alla Siciliana Chocolate Cake New England Special Picnic Chocolate Cake Popcorn Birthday Cake Scripture Cake Sherry Cake
	* Exported from MasterCook * Cassata Alla Siciliana Recipe By : Blue Flame Kitchen, Northwestern Utilities, 1980. Serving Size : 12 Preparation Time :0:00 Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Spongecake** 7 eggs 1 cup icing sugar -- [powdered sugar] 1 cup sifted cake flour 1 tablespoon grated lemon peel 1 tablespoon sweet vermouth -- or sweet sherry [or Marsala] **Rum Syrup** 1 1/4 cups sugar 1 cup water 4 orange slices 2 lemon slices 2/3 cup golden rum **Cheese Filling** 1 pound cream cheese -- [500g] 1/2 cup icing sugar -- [powdered sugar] 1/2 cup finely chopped chocolate pieces 1/2 cup chopped candied fruit 1 tablespoon golden rum 2 ounces semi-sweet chocolate -- melted 1/3 cup seedless raspberry jam 1/2 pint whipping cream -- [250mL] 2 tablespoons icing sugar -- [powdered sugar] Spongecake for Cassata: Separate the eggs. Place the whites in one large bowl and the yolks in another large bowl. Set aside until the whites warm to room temperature, about 1 hour. Preheat oven to 350F. Grease two 8-inch round cake pans and dust with icing sugar. Add 1 cup of icing sugar to the egg yolks and beat on high speed of an electric mixer until thick and lemon coloured, about 5 minutes. Add flour, lemon peel and sweet vermouth; beat at low speed until well combined. Wash and dry beaters. Beat egg whites until stiff peaks form when beater is slowly raised. Fold one third [1/3] of the whites into the egg yolk mixture until well combined. Then fold in the remaining whites just until combined. Turn into prepared pans and bake 25 to 30 minutes or until top springs back when gently pressed with fingertip. Cool in pans for 10 minutes, then remove to rack and let cool completely. Makes 2 layers. Rum Syrup: Combine the sugar, 1 cup of water, the orange and lemon slices in a small saucepan. Bring to the boil, stirring until the sugar is dissolved. Boil gently, uncovered, for 20 minutes. Discard the fruit slices. Stir in 2/3 cup of rum and set aside. Cheese Fillings: Combine the cheese and 1/2 cup of powdered icing sugar in a medium bowl. Beat with an electric mixer for about 3 minutes or until well combined. Stir in 1/2 cup of chopped chocolate pieces, the chopped mixed candied fruit and 1 tablespoon of rum. For Chocolate-Cheese Filling: Remove 1 cup of the cheese filling to a small bowl and stir in melted chocolate until well blended. Refrigerate both fillings until ready to assemble cake. Assemble the Cake: Split each spongecake layer in half to make 4 layers in all. Place one layer, cut side up, on a serving plate and drizzle with 1/2 cup of the rum syrup. Then spread with half of the plain cheese filling. Spread the cut side of the second layer with half of the raspberry jam. Place jam side down, over the cheese layer; drizzle with 1/2 cup of the rum syrup. Spread with all of the chocolate-cheese filling. Add the third layer, cut side up; drizzle with 1/2 cup of the rum syrup. Spread with the remaining plain cheese filling. Spread the remaining jam over the cut side of the fourth layer. Place, jam side down, over the cheese layer. Drizzle with remaining syrup. Beat the cream with 2 tablespoons of powdered icing sugar until stiff. Use to frost the sides and top of the cake. If desired, place some of the cream in a pastry bag with a rosette tip and use to decorate the cake. Garnish with candied cherries or angelica. Refrigerate at least 4 hours. Serves 12. Note : A purchased sponge or pound cake may be used. From In the Christmas Tradition - Holiday Recipes from Northwestern Utilities, Alberta, Canada; 1980. These recipes have all been tested by the staff at the Blue Flame Kitchen. Formatted for MasterCook by Hallie du Preez. Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake Recipe By : Looney Spoons by Janet & Greta Podleski Serving Size : 12 Preparation Time :0:00 Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 1/4 cups packed brown sugar 1 egg 2 egg whites 3 tablespoons vegetable oil -- or canola oil 1 teaspoon vanilla 1/4 teaspoon almond extract 1 cup low-fat sour cream 1/2 cup mini chocolate chips Preheat oven to 350F. Spray an 8x8-inch pan with cooking spray. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt in a small bowl. Set aside. Mix the brown sugar, egg, egg whites and oil in a medium-sized bowl at medium speed with an electric mixer. Beat in the vanilla, almond extract and sour cream at low speed until well blended. Gradually add the flour mixture to the sour cream mixture with the mixer running at medium. Fold in the chocolate chips. Spread the batter evenly in the prepared pan and bake 40 to 45 minutes, until a wooden toothpick inserted in the center comes out clean. Check the cake after 40 minutes because you do not want to overbake it. Remove from the oven and cool in the pan for 15 minutes. Cut into 12 squares. Store at room temperature in an airtight container. From Looney Spoons, Low-fat Food Made Fun! by Janet & Greta Podleski; 1996; ISBN 0-9680631-0-1; email spoons@magi.com. Formatted for MasterCook by Hallie du Preez. Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - -

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