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California Bluebonnet Cake Snicker Pan

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy California Pie 18 Servings

INGREDIENTS

1 1/2 c Graham cracker crumbs
1 T Sugar
6 T Unsalted butter, melted
6 T All-purpose flour
1/2 t Baking powder
1/8 t Salt
4 oz Unsalted butter, cut into
pieces
4 oz Semisweet chocolate, chopped
1 oz Unsweetened chocolate
chopped
1/2 c Sugar
1 Egg
1 Egg yolk
1 t Vanilla extract
2 c Snicker's candy bars, cut in
1/2-inch piece
18 oz Cream cheese, softened
1/3 c Sugar
1 Whole egg
1 t Vanilla extract
2 oz Milk chocolate, chopped
2 T Heavy whipping cream

INSTRUCTIONS

From: Sharon <jouet@telalink.net>  Date: Tue, 02 Jul 1996 09:15:54
-0500 Recipe By: The Tennessean, July  1, l996  For the crust, position
rack in the center of oven.  Preheat oven to  350 degrees.  Butter a
9-inch deep-dish pie pan or spring form pan.  In a medium mixing bowl,
combine graham cracker crumbs and sugar.  Add  melted butter and stir
until well combined.  Press graham mixture  evenly into bottom of pan
and partially up sides. Bake 5 minutes to  set crust. Remove from oven
and let cook on rack.  For the fudge layer, sift flour, baking powder
and salt into a medium  mixing bowl. Set aside. In the top of a double
boiler set over  simmering water, combine butter and chocolate. Stir
until melted and  smooth. remove pan from heat and set aside to cool
slightly.  In a large bowl of an electric mixer, combine sugar, egg and
egg yolk  and beat at medium-low speed until slightly thickened - about
1  minute. Add vanilla and chocolate mixture and mix, beating on low
speed, until well combined.  Add dry ingredients and  mix until just
combined.  Pour fudge layer on top of graham cracker crust. Bake  15-17
minutes or until fudge layer is almost set and a toothpick  inserted in
the center comes out with moist batter.  For the cream cheese layer,
combine cream cheese and sugar and beat  with electric mixer set at
medium-low until smooth.  Add egg and  vanilla and beat until smooth.
Gently spread mixture on top of fudge  layer. Return pan to oven for 15
minutes. Remove pie from oven to  cool slightly.  For the chocolate
topping, combine milk chocolate and cream in the  top of a double
boiler set over simmering water.  Stir until melted.  With a spoon
drizzle chocolate mixture on top of pie.  Place in refrigerator to set
for 6 hours or overnight.  NOTES : 3rd Place Winner - Bridgette Bush,
From Nashville's 18th  Avenue Enrichment Center's June Festival Dessert
Contest.  MC-Recipe Digest V1 #137  From the MasterCook recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 200
Total Fat: 22.9g
Cholesterol: 88.1mg
Sodium: 176.5mg
Potassium: 108.1mg
Carbohydrates: 23.5g
Fiber: 1.2g
Sugar: 14.1g
Protein: 3.9g


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