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Category:Cakes - Author:- Contributor:

MOCHA CAKE

Ingredient:

12 oz. pkg. chocolate chips
2 tbsp. instant coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg. Nabisco chocolate
wafers

Direction:

Combine chips, coffee, sugar, water, and salt in top of double

boiler on very low heat (careful not to scorch), until melted.

Stir and cool. Add egg yolks and vanilla; mix well. Beat egg

whites until stiff. Fold chocolate mixture into whites. Roll

wafers with a rolling pin until fine or put in blender; then

sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square

pan; cover with 1/2 of chocolate mixture. Add another 1/3 of

crumbs, then chill 1 hour in freezer. Add other 1/2 of

chocolate mixture, then rest of crumbs. Chill in freezer 2

hours, then move to refrigerator for several hours or

overnight. Serve with dollop of whipped cream on top.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.