Grease bottom and sides of an 8 inch square baking pan.

In a medium bowl, combine coffee, granulated sugar and 1/4 cup cocoa,
whisk until well blended.

In a large bowl, combine egg, brown sugar, melted butter, cream and
vanilla. Blend well. Add flour, remaining three tablespoons cocoa,
and baking powder. Pour into prepared pan. Top with coffee mixture.

Place a round wire or bamboo rack in a wok. Put filled baking pan on
rack. Pour boiling water into wok to reach halfway up sides of
baking pan. Cover pan and cook over LOW heat until toothpick inserted
in top half of cake comes out clean, 20 to 25 minutes.

Remove baking dish from rack. Serve warm, spooning fudge sauce over
cake.

This cake is a real surprise. While cooking two layers form; the top
is cakelike and toe bottom becomes a gooey fudge sauce. Make sure
to spoon some of the sauce over each portion of cake when serving.

365 Ways to Wok

This is the Million Dollar Grand Prize winner of the Pillsbury 1996
Bake-Off. The recipe was in the “Special Desserts” category.

1. Preheat the oven to 350 degrees. Spray a 9-inch or 10-inch
springform pan with nonstick spray.

2. In a small saucepan combine the condensed milk and chocolate
chips, and cook over medium low heat until the chocolate is melted,
stirring occasionally.

3. In a large bowl combine the cake mix, cinnamon, and oil; blend at
low speed for 20-30 seconds or until crumbly. Place the pears in a
blender or food processor fitted with the metal blade; blend until
smooth.

4. In a large bowl combine 2 1/2 cups of the cake mix, the pureed
pears, and the eggs. Beat at low speed until moistened, and then at
medium speed for 2 minutes. Spread the batter evenly in the prepared
pan.

5. Drop the chocolate chip mixture by spoonsful over the batter.
Stir the nuts and water into the remaining cake mix, and sprinkle
over the filling.

6. Bake for 45-50 minutes or until the top springs back when touched
lightly in the center. Cool 10 minutes. Remove the sides of the pan.
Cool.

7. Combine the butterscotch topping and the milk in a saucepan, and
cook over medium low heat for 3-4 minutes or until well blended; stir
occasionally. To serve, spoon 2 tablespoons of the warm sauce onto a
plate and top with a wedge of torte.

Approximate nutritional analysis per serving: 460 calories, 15 grams
fat, 35 milligrams cholesterol, 490 milligrams sodium, 5 grams
protein, and 75 grams carbohydrate.

Note: (from Burros) Because this recipe was released only yesterday,
it has not been tested by the NY Times. The nutrition information was
provided by Pillsbury.

Mix all ingredients and bring to a full rolling boil. Stir
constantly. Boil briskly for 1 minute (on a rainy day boil 1 1/2
minutes). Cool to lukewarm. Add vanilla and beat until thick enough
to spread.

Preheat oven to 350^. Coat a 9″ square pan with cooking spray.

In a mixer bowl, combine water, prune puree, egg whites and vanilla.
Beat thoroughly to blend. Combine flour, sugar, cocoa, baking powder,
baking soda and salt. Beat dry ingredients into liquid mixture.
Spread batter into prepared pan. Bake about 30 minutes, or until
cake tests done. Cool on rack in pan. Serve dusted with powdered
sugar or with the following icing.

NOTE: To prepare prune puree, simmer 1/2 c prunes in water to cover
for about 10 minutes. Let stand until cool. Drain well. Force the
prunes through a sieve, leaving behind the skin particles and seeds.

ICING: Combine 2 1/2 c powdered sugar, 1/4 c cocoa and 1/4 c low fat
milk. Spread on cooled cake.

This recipe for all of you healthy chocolate freaks. Note at the
bottom, there is a method for making prune puree (very similar to the
WonderSlim product that no one can find). This recipe comes from an
article about fruit, since it uses prune puree instead of fat. My one
gripe, about which I have written to the paper, is that they do NOT
do a nutritional analysis of a recipe, even though they call it
low-fat. However, those of us who are experienced in baking low-fat
can see that there is little fat in this cake.

-PREHEAT OVEN TO 350-

1) Prepare cake mix as directed on box and pour 2 cups of the
batter into a greased (and floured) 13″ x 9″ baking pan… and bake
for 15 min… 2) Meanwhile, in a heavy sauce pan,over low heat, melt
the caramel candys and butter with the milk stirring until smooth,
then spread evenly over the cake… Spread remaining cake mix over
the caramel mix, top with the nuts… 3) Return to the oven for 30 to
35 min… or until the cake springs back when lightly touched… Cool
and garnish as desired…

Preheat the oven to 350?F. Butter a 9 inch springform pan (or
heart-shaped pan.)

Cream 1/2 cup butter until light. Gradually beat in the granulated
sugar.

Add the eggs one at a time and beat after each addition. Beat in 1
tsp. vanilla and the mashed bananas.

Sift or mix together the dry ingredients and add to the batter
alternately with the sour cream. Spoon the batter into the prepared
pan evenly and bake for 30 to 40 minutes, or until the cake springs
back when gently pressed in the centre. Cool for 10 minutes and
invert. Cool on a wire rack.

For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in
the top of a double boiler. Cook until smooth and cool slightly.

Beat in the icing sugar and 1 tsp. vanilla. Place the bowl over a
larger bowl of ice and water and stir until the icing is spreadable.

1 Soak the raisins in the rum for at least an hour, preferably overnight.

2 Put the butter into a heavy-bottomed pan with the caster sugar, muscovado
sugar and honey. Stir over a low heat, until the butter has melted and the
sugar has dissolved and everything is evenly mixed.

3 Over a gentle heat, add the evaporated milk a little at a time and stir
in the drained raisins. Boil, still stirring, draw off the heat and stir
for a minute or two.

4 Spoon into sterilised jam jars, seal tightly and leave to cool. Once
opened, store in the fridge where it will keep for up to two weeks.

Melt chocolate squares, butter and coffee; stir well. Cool. Sift
together flour and baking powder. Beat eggs until foamy; add sugar
gradually. Add vanilla and chocolate mixture. Stir in flour mixture.
Then stir in chocolate chips and nuts. Let stand at room temperature
for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F
for 10 minutes. Allow to cool for 5 minutes before removing from pan.
Makes about 3 dozen cookies.

DIP: Partially melt chocolate. Dip half of each cookie into melted
chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10
minutes, or until chocolate is set. Serve cookies at room temperature.

1. In a small bowl, with an electric mixer, beat the margarine and the
cocoa on medium speed until the mixture is well combined (it will appear
dry and crumbly).

2. Turn off the mixer. Add the milk and vanilla to the bowl. Set the mixer
on medium-low and mix until combined (the mixture will appear thick, like
clay).

3. Add the sugar in three parts. (The first cup of sugar will make the
mixture thinner and appear runny. Do not worry, the frosting will thicken
and become spreadable as you continue adding the sugar.) Mix until smooth
and creamy and spread on cooled cak e.

Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by
2-inch pan, bottom rubbed with shortening. Combine topping
ingredients, stirring until cocoa is thoroughly dissolved. Pour over
batter. (Don’t be afraid! It is NOT a mistake.) Bake in a 350 F.
oven about 40 minutes. Spoon into dessert dishes. Serve warm with
topping or whipped cream, if desired. Yield: 9 servings

Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter
and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and
apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to
soft-ball stage or until candy thermometer registers 240 F, stir
frequently. remove from heat, quickly add marshmallow mixture. stir until
just blended. Pour into buttered 9″ square baking pan. top fudge with
chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2
inch pieces.

In a heavy saucepan combine sugar, margarine and evaporated milk. Bring to
a full rolling boil, stirring constantly. Boil 5 minutes over medium heat,
stirring constantly to prevent scorching. Remove from heat. Stir in
chocolate pieces until melted. Add marshmallow creme, nuts, and vanilla.
Beat until well blended. Pour into a greased 9×13-inch pan. Cool at room
temperature and cut into squares.

S: About 3 pounds

In a large bowl, using an electric mixer, beat the cream cheese until
smooth. Beat in the melted chocolate and vanilla and combine well. Stir in
the walnuts.

Pour the batter into an 8 inch square baking pan, sprayed with non-stick
cooking spray. Refrigerate the fudge until firm. Cut into squares and store
in an airtight container in the refrigerator.

Makes about 60 1 inch pieces.

Melt butter and chocolate in heavy saucepan, stirring until smooth and
melted. Cool to lukewarm. In electric mixer bowl, beat sugar, eggs, instant
coffee, extracts and salt until thick and fluffy, about 5 minutes. Beat in
chocolate mixture. Mix in flour and pecans. Spread batter in well-greased
and floured 9×13 inch pan. Bake at 425 degrees about 25 minutes.

-TRUFFLE TOPPING-
1 c Semisweet chocolate chips
1/2 c Vanilla chips OR
-More chocolate chips*
2 tb Butter; cut in pieces
4 tb Bailey’s Irish Creme

*Bailey’s Original Irish Creme gets its flavor from a blend of Irish
whiskey and fresh cream, which is delivered daily to the Dublin plant
that makes the liqueur. This dessert is packed with chocolate and
rich flavor. Using all semisweet chocolate will yield a deeper,
darker fudge.

FUDGE: Melt all chips with butter until they are soft enough to stir
smooth. Do not overheat. Add chocolate/butter mixture to powdered
sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well.

Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay
a sheet of plastic wrap on top and gently press to smooth fudge.

TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat
in butter and Bailey’s until smooth.

Spread topping over fudge with a knife. If a very smooth top is
desired, use a piece of plastic as done on fudge.

Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces.

In a saucepan, combine sugar, milk, salt, and butter. Bring to a boil. Cook
5 minutes, stirring constantly. Add remaining ingredients. Stir until
chocolate is melted and ingredients are well blended. Pour into 2 buttered
9x9x2- inch pans. Chill until firm;. Yield: about 4 pounds fudge.

Combine the sugar, cocoa and salt in a large, heavy bottom saucepan.
Stir to mix and break up any lumps of cocoa powder. Add the corn
syrup, milk and 2 tablespoons of the butter.

Place over medium heat and cook, stirring constantly, until the
mixture comes to a boil. Stop stirring; cover the pan with a
tight-fitting lid for about a minute to steam off any sugar crystals
on the sides of the pan. Watch closely so the fudge does not boil
over.

Uncover and continue to cook (without stirring), swabbing down the
sides of the pan from time to time with a pastry brush dipped in
water, until the temperature reaches the soft-ball stage.

Use a candy thermometer, or the old-fashioned method of dropping a
bit of the hot candy into a cup of cold water every so often. When it
forms a cohesive puddle on the bottom of the cup and can be formed
into a ball that flattens when lifted out of the water, that’s
“soft-ball” stage.) Immediately swab down the sides of the pan. Pour
(do not scrape) the fudge onto a slab of marble or a large platter or
into a flat baking dish.

Heat the lemon zest, juice, and vanilla to boiling and pour over the
hot candy. Top with the remaining 2 tablespoons butter. Let the
mixture cool to room temperature without disturbing it. Stir the
fudge with a spatula or plastic scraper until it becomes thick and
starts to lose its gloss. This is the exercise part…feel the
burn….it takes a while! Add the chopped nuts just as the fudge
becomes too stiff to stir.

Spread the fudge onto a buttered plate or sheet of plastic wrap.
After a few minutes, it will solidify and you can wrap and store it
for several days–even weeks if you keep it a secret! Yields 2-1/8
lbs.

Heat oven to 375~. Grease an 8″ square baking pan.
In med. bowl, combine baking mix and cocoa; stir in 1 cup sweetened
condensed milk, 1/4 cup syrup, and vanilla until blended. Spoon evenly into
prepared pan. In small bowl, combine remaining sweetened condensed milk,
remaining 1/2 cup syrup, and hot water. Pour liquid mixture carefully over
top of mixture in pan, DO NOT STIR. Bake 25 to 30 mins. or until center is
set and cake begins to pull away from sides of pan. Let stand 15 mins;
spoon into dessert dishes, spooning pudding from bottom of pan over top.
Serve warm; garnish with whipped topping if desired.
Refrigerate leftovers.

MM by Sue Woodward (S.WOODWARD/NVN; S.WOODWARD/GEnie)

In top of double boiler, melt choc. over hot water. Stir in condensed milk
and vanilla. Spoon into small shallow dish; refrigerate 10-15 minutes or
until firm enough to shape. Place nuts in pie pan. With a teaspoon, scoop
chilled choc. mixture. With another teaspoon, push mixture from spoon into
nuts. Quickly roll in nuts, shaping into a rough ball. Place in small
bonbon paper cups. Repeat with remaining choc. mixture and nuts. Quickly
arrange on tray. Refrigerate. To make ahead: When truffles are frozen in
single layer, place in freezer bags. Freeze up to 1 month. Thaw in
refrigerator. Remove 15 minutes before serving. JUDY GARNETT/NC