VELVET CREAM CHEESECAKE Beatrice Boynton
CRUST: FILLING: (Cont.)

1% C. finely crushed chocolate wafers 1 tsp. vanilla

¥a C. melted margarine 2 egg yolks

FILLING: 6 oz. pkg. semi-sweet choc. pieces

8 0z. pkg. Philadelphia cream cheese 1C. heavy cream

¥2 C. sugar ¥% C. chopped pecans

Preheat oven 325°.

CRUST: Combine crushed chocolate wafers and melted margarine. Press on to
bottom of 9 inch spring pan. Bake at 325°F for 10 minutes.

FILLING: Combine cream cheese softened, % cup sugar and vanilla, mixing until
well blended. Stir in beaten egg yolks, 1-6 ounce package semi-sweet chocolate
pieces melted. Beat 2 egg whites until soft peaks form, gradually beat in %4 cup
sugar, fold into chocolate mixture. Fold in 1 cup heavy cream whipped, % cup
chopped pecans, pour over crumb shell. Freeze. Decorate any way you wish with
whipped cream. Serves 8 - 10.

MOCHA NUT SOUFFLE Viola Manderfeid
5 egg yolks ¥2 oz. (half a square)

5 egg whites unsweetened chocolate melted

1% C. powdered sugar 1/8 tsp. salt

2 T. instant coffee % C. walnuts, finely chopped

Preheat oven 325°.

Beat egg yolks and sugar until light, add coffee and continue beating until very
thick; stir in melted chocolate and walnuts (keep.a few for topping). Beat egg whites
with salt until stiff but not too dry. Carefully fold mocha mixture into egg whites
until just blended. Pour into a 1% quart souffle dish. Sprinkle with remaining nuts
and bake 30 minutes or until firm at 325°F. Serves 4 to 5.

Serve immediately with whipped cream with a bit of cinnamon sprinkled on top. If
desired 2 teaspoons brandy may be added to whipped cream.

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