INGREDIENTS

INSTRUCTIONS

CAKE
FROSTING
Arrange a layer of biscuits at the bottom of a large baking pan.
Mix the brandy and liqueur in a small container and pour on top of the
biscuits.  Whip the cream, milk, pudding and salt until the mixture is
thick. Pour the mixture on top of the biscuits. Chill well. When the cream
is cold, prepare the frosting by grating the chocolate onto the top of the
cake. Refrigerate before serving.
  NOTES:
*  A no-bake chocolate cake -- This is a very simple, quick, no-bake cake
for those of us who hate getting near an oven, but like delightful cheese
cakes. This recipe is originally from the _Yediot Achronot_ (Latest News)
newspaper supplement here in Israel. It should be prepared a day or two
before you intend to eat it, so that the flavoring fills out. Definitely
not for people on a diet. Yield: Serves 6-8.
*  You can replace the milk and cream with about 1 1/2 lb of 9 percent milk
fat cheese.  This is a product sold in Israel. The nearest equivalent in
North America is sour cream. If you do this, replace the pudding with about
1/2 cup of chocolate syrup. If you are not a chocolate lover, you may
replace the chocolate pudding with vanilla pudding (or with vanilla extract
if you are using the 9 percent cheese)
: Difficulty:  easy.
: Time:  10 minutes preparation, several hours chilling.
: Precision:  measure the ingredients.
: Mike Trachtman
: Weizmann Institute, Rehovot, Israel
: mike@wisdom.BITNET
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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