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2 pk (8.5-oz) chocolate cookies
1/2 c Butter; melted
4 Eggs
16 oz Semisweet chocolate
2 tb Cocoa
1/4 c Sweet butter; melted
1/2 ts Cinnamon
1 c Sugar
1 1/2 lb Cream cheese; softened
1 ts Vanilla extract
3 c Sour cream
From: SHARON SCAIRPON scairpon@bms.com
Date: 21 Mar 1994 13:18:19 -0500
Here’s a very good, rich and expensive to make recipe from Annemarie’s
Personal Cook Book, Bartholomew house, 1968.
In a blender, or with a rolling pin, crush the chocolate cookies. You
should have about 2 cups. Mix with cinnamon and the half cup of melted
butter. Press crumbs firmly to the bottom and side of a 9″ spring form pan.
Chill.
Beat sugar with eggs until light & fluffy. Add the cream cheese gradually,
beating well after each addition. Melt the chocolate and add to the egg
mixture along with the vanilla, cocoa, and sour cream, beating constantly.
Add the melted sweet butter. Mix well. Pour the mixture into the chilled
pie shell and bake in a 350 degree F. oven for 45 minutes. Chill overnight
in the refrigerator.
To serve, remove from spring form pan and decorate with chocolate shavings
or candied violets and whipped cream. This is a very rich cake so serve in
small slices. Serves about 20.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings
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