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Recipes
*MAKING A WEDDING CAKE...*
INTERNATIONAL WEDDING RECIPES
WEDDING CAKES
3-TIER WEDDING CHEESECAKE
ORANGE POUND CAKE
SHOWER and WEDDING RECEPTION COOKIES
INTERNATIONAL WEDDING CAKES
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DESSERT TOPPINGS
NON ALCOHOLIC WEDDING DRINKS
CHOCOBERRY LOAF
CHOCOBERRY LOAF
Contributed by Monica
HomemakersJournal-subscribe@yahoogroups.com
Makes 10 to 12 servings
Following is a delicious recipe that I found in the Ideals Hershey's Chocolate and
Cocoa Cookbook.
It can be baked in a loaf pan or in cake pans.
Ingredients
Cookie Crumb Crust (below)
3, 3-ounce packages cream cheese, softened
1 cup Hershey's Chocolate Flavored Syrup
4 1/2 cups frozen nondairy whipped topping, thawed
3/4 cup sliced strawberries, pureed
2 tablespoons light corn syrup
Directions
Prepare Cookie Crumb Crust. Set aside.
Whip 2 of the packages of cream cheese in small bowl. Gradually blend in
chocolate syrup; beat until smooth. Fold in 3 cups of the whipped topping.
Spoon half of the chocolate mixture into the prepared crust. Sprinkle with 1/2
cup crumbs reserved from crust. Freeze about 15 minutes. Chill remaining
chocolate mixture.
Whip remaining package of cream cheese in small bowl. Blend in pureed
strawberries and corn syrup until smooth. Fold in remaining 1 1/2 cups whipped
topping. Spoon strawberry mixture onto chocolate layer in loaf pan. Sprinkle
with 1/2 cup crumb mixture; freeze about 15 minutes. Spoon remaining chocolate
filling onto strawberry layer. Top with remaining crumbs; pat down lightly.
Cover. Freeze several hours or overnight. Unmold about 10 minutes before
serving. Peel off foil before slicing.
Cookie Crumb Crust
Ingredients
3 cups chocolate creme-filled sandwich cookie crumbs
1/3 cup butter or margarine, melted
Combine ingredients in a small bowl. Pat 1/2 cup crumb mixture onto the
bottom of a foil-lined 9 x 5 x 3-inch loaf pan. Freeze. Reserve remaining crumbs
for between layers and top.
Have fun with this idea...
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The Royal Icing Recipe...
You need:
1 1/4 to 1 1/2 cups of pure icing sugar (not icing
sugar mix...it has cornflour or cornstarch in it)
1 egg white...at room temperature
2 to 4 drops acetic acid (get that in Health Food
Shops) or lemon juice if preferred...
Here's how:
Sift the icing sugar first, then measure it.Beat the
eggwhite lightly in a small bowl, using a wooden
spoon. Add sifted pure icing sugar 1 tablespoon at a
time, beating well after each addition. When nice
consistancy for working with piping bag, add acetic
acid...or lemon juice. Beat well.
Using royal icing is best used immediately after
making, but you can store it in an airtight container
and it will keep a few days.Cover the icing with a
damp cloth when using it, as you definitely don't want
a crust forming on the icing,as this blocks the icing
tubes.
Finally a warning: I don't recomend eating royal icing
after it has set...it does dry like cement, and is
notorious for breaking teeth and dentures...
Buttercream may also be used for this idea...recipes
for butter cream can be found in most cook books...and
everyone has their own favourite recipe for this...
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