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Show 10W The Salt Lake Tribune, Sunday, April 28, 1985 0 0 0 . to melt willpower RECIPES Black Forest Cake (Bernhard Gotz, executive chef, Salt Lake Sheraton Hotel) 2 In mixing bowl, combine sugar and eggs; beat until well blended. Add tups sugar 2 eggs cup buttermilk H cup cocoa 2 sticks (1 cup) butter, melted 2 teaspoons baking soda 1M teaspoons vanilla V4 teaspoon salt 3 cups sifted cake flour 1 cup strong coffee Whipped heavy cream Bing cherries (soaked in sug1 ar water) Shaved chocolate Maraschino cherries buttermilk, cocoa, melted butter, soda, vanilla, salt, cake flour and coffee; beat until thoroughly combined. Do not overmix. Pour batter into two greased and cake pans. lightly floured Bake at 350 degrees for 45 minutes or until done; remove from pans and 10-in- cool. Slice each cake into two layers. Spread bottom layer with whipped heavy cream and cherry filling (canned bing cherries, soaked in sugar water). Put top layer on. Frost cake with whipped cream. Decorate with shaved chocolate and maraschino cherries. Chocolate Ice Cream SMores (Glen McCrory, Serendipity) box (16 ounces) graham crackers, finely chopped sticks (1V$ cups) butter, melted 1 3 V4 cup sugar 2 pounds chocolate ice cream, softened 1 jar (13 ounces) marshmall- ow creme 3 Leigh Anne Vorhes, 12, left, and sister, Heather, 9, can hardly wait to munch chocolate treats By Donna Lou Morgan Tribune Food Editor For everyone who has lusted for a Swiss bonbon, nibbled a chocolate bar or melted over a mouthful of fudge, all paths lead to a sensational chocolate extravaganza. Head for the Salt Lake Sheraton Hotel Grand Ballroom April 28 for the Second Annual Fantasies in Chocolate to sample dark and light, bittersweet and milk chocolate in every imaginable incarnation. Think of it. Black Forest Cake, Sacher Torte, Chocolate-Dipped Fresh Strawberries, Rum Balls (Bernhard Gotz, executive chef, Sheraton); Chocolate Ice Cream SMores (Glen McCrory, Serendipity); Chocolate Nookies (Wildflower Restaurant, Snowbird); Double Chocolate Oatmeal Cookies and Cinnamon Oatmeal Chocolate Chip Cookies (Sandra Cutler, Cutlers to name but a Cookies n Things, Bountiful) in the dipping pan. drop made-to-ord- er that will be served at Fantasies in Chocolate, to benefit the United Cerebral Palsy of Utah. chocolate bash, sponsored by the Blessed Sacrament Ladies Guild, will be from noon to 4 p.m. Proceeds will benefit United Cerebral Palsy of Utah. Ticket holders will step into a Viennese morsels donated by Cafe and feast on bite-siz- e the Sheraton Hotel, Towers Cafe Adagio, Guit-tar- d Chocolate, the Wildflower Restaurant at Snowbird, Dolly Madison Cake Company, OA Touch of Scanlsens Bakery and Catering dinavia, Cutlers Cookies, Bountiful, Baskin Rabbins, Cream OWeber Dairy Products, Haagen Dazs Ice Cream Shoppe, Serendipity Ice Cream and Fine Foods, Snel-groIce Cream Company, Inc., C. Kay Cummings Candies and Maxfield Candy Company. Ice sculpturing will be in the making along With paintings done with (you guessed it!) chocolate! There will be demonstrations on preparing pralines and marzipan. Musicians and entertainers will provide a festive atmosphere. Chocolate mousse, chocolate pastries, choc The Hi-La- olate cake, chocolate truffles, chocolate cookies chocolate, chocolate, chocolate everything will melt willpower as Fantasies in Chocolate features some of Utahs finest dessert makers and their prize chocolate creations. Chocolate treats will be offered for sampling to ticket holders. Door prizes will include a fantasy getaway weekend for two at the magnificent Sheraton Premier, Hollywood, Calif., compliments of the Sheraton Hotel and Towers. There will also be a Hershey chocolate bar and a dozen chocolate roses plus many more delectable prizes. Tickets are be available at the door (Sheraton Hotel, Grand Ballroom). They are a $10 donation for adults and $5 donation for children 7 to 12. The tickets are tax deductible. Enjoy each delicious snippet of the excellent recipes that follow, submitted by contributors for the Fantasies in Chocolate. They will be presented for sampling at the event. See you there! or 4 tablespoons hot water, as needed Maraschino cherry halves Combine graham cracker crumbs, butter and sugar, blend thoroughly. Pat mixture into 12xl8-inc- h sheet pan; freeze. Spread softened chocolate ice cream over frozen crust; freeze. Thin marshmallow creme with hot water, adding enough to make of spreading consistency; spread over frozen ice cream layer, freeze. Garnish with maraschino cherry halves. Cut into squares to serve. Chocolate Nookies (Wildflower Restaurant) pounds milk chocolate dark chocolate cup crunchy peanut butter lVi I Vi pounds 1 semi-swe- et of the melted chocolate evenly in pan; chill until chocolate sets. Spread peanut butter evenly over chocolate layd of chocoer, spread second late evenly over peanut butter, chill. one-thir- 1 pound pecans, chopped pound caramel 2 tablespoons water Sprinkle pecans over second choco late layer. Melt caramel and water in top of double boiler, spread evenly over peMelt milk chocolate and semi- cans. Chill until set. Finish by spreadsweet chocolate together in top of ing rest of chocolate over top, evenly. double boiler over hot, not boiling, Chill until set. water. Turn onto cutting board; remove Line bottom of a 9xl2-inccake wax paper. Cut into small squares for d pan with wax paper. Spread serving. 1 h one-thir- Marbled Cream Cheese Brownies (Avis Rice) I package (4 ounces) German chocolate 5 tablespoons margarine package (3 ounces) cream cheese m teaspoons vanilla V teaspoon salt 1 cup sugar eggs 1 tablespoon flour Vi teaspoon baking powder ' Vi cup flour Vi cup chopped nuts 1 3 low heat, stirring constantly; cool. Blend remaining margarine with cream cheese until soft. Gradually add V cup sugar, beat well. Blend in 1 egg, 1 tablespoon flour and V4 teaspoon vanilla; set aside. Beat remaining 2 eggs until thick and light in color. Gradually add recup sugar, beat until maining thick. Add baking powder, salt and Vi cup flour. Blend in cooled chocolate mixture! nuts and 1 teaspoon vanilla. Spread Vi chocolate batter in square pan. Add greased 8- - or cheese mixture; spread evenly. Top with remaining chocolate batter. Zigzag with spatula to marble. Bake at Melt chocolate and 3 tablespoons 350 degrees for 35 to 40 minutes, until margarine in small saucepan over done. Cool before cutting. Chocolate Roses Vi pound (Wilton) candy melts Vi Melt candy melts over low heat. In separate pan, warm light corn syrup. Combine and blend well. Refrigerate mixture until consistency of soft modeling clay. Make roses. cup light com syrup REQUESTS Helen Paulsen is hoping good cooks will share recipes for cold Pasta Salad to complement steaks, chicken Truman, West Jordan. Salt Lake Reader is requesting recipes for using Smoked Turkey. Tofu is in the spotlight with recipes for using it requested by Elaine Allen, and other barbecued specialties. Fried Scones are in the spotlight with recipes requested by Shirley Tooele. April, Layton. The ski lodge at PowMrs. Alice Duncan, Orem, is hoping der Mountain serves them, she to receive recipes for "tempting high-fibwrites "I am told they use a sourwhole grain specialties main bat-i dough starter. It is a very rich disbes, desserts, cookies, cakes ter. anything. Marie Parker is requesting recipes o Recipes for juice apfor meals, focusing on petizer are requested by Sue Burkin-shavegetables. St. George. I should like to receive Recipes for Chocolate Mayonnaise recipes for Cake are requested by Mrs E W. a layered strawberry dessert with Draper, Centerville. whipped cream, writes Mrs. ESC., Ginny Christensen is requesting Brigham City. Send recipes and requests to Donna recipes for Homemade Hot Tamales. Recipes for Almond Cream Cboco--I Lou Morgan, The Salt Lake Tribune, late Torte are requested by Mrs John Box 867, Salt Lake City, Utah 84110. crab-tomat- non-me- I I S I heaven when door open on a benefit featuring chocolate mousse, It will be a cbocolate-coate- CP d f pastries, chocolate cake, chocolate truffles, chocolate nookies, chocolate cookies and more. f ,4 4F I |
