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Inability to distinguish doctrine is spreading far and wide, and so long as the preacher is “clever” and “earnest,” hundreds seem to think it must be all right, and call you dreadfully “narrow and uncharitable” if you hint that he is unsound!
J.C. Ryle
Chocolate and Vanilla Cake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
Jewish
1
Servings
INGREDIENTS
6
Eggs -separated
2
tb
Sugar
1
Chocolate instant pudding
1
ts
Vanilla essence
1
c
Milk
1
c
Whipping cream
1
Vanilla instant pudding
100
g
Bitter chocolate – broken to pieces
1
Tabl Milk
50
g
Butter; (1/4 cup or 1/2 stick)
INSTRUCTIONS
FIRST LAYER
SECOND LAYER
TOPPING
Source: From my mother with love & more. Michall (Perry) Pistol.
First Layer: Beat to stiff peaks the egg whites with the sugar. Beat the
egg yolks with the instant pudding and vanilla till it become nice and
creamy, Mix by hand with easy strokes the whites and the chocolate pudding.
Spray with Pam 26 cm round spring form pan, Put the first layer in baking
pan and bake in pre heated 325 F hot oven for 15- 20 minutes.
Cool compliantly.
Second Layer : In a bowl beat well the 3 ingredients. Spread it on first
layer .
Topping: In a glass bowl put the chocolate and milk.Melt chocolate in the
Micro just for few second. Mix, and add the butter. Mix well till butter is
well blended with the chocolate, It should be spreadable.
Spread on top .
Keep in refrigerator.
It is real good.
Posted to JEWISH-FOOD digest Volume 98 #014 by Zvi&Rina perry
<pzvi@netvision.net.il> on 8 Ja, n 98
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