Ingredients :
2 1/2 c Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 ts Cinnamon
2 ts Hot Water
4 ea Egg Yolks
1 c Chopped Pecans
4 ea Egg Whites
1 x Powdered Sugar
Preparation :
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks;
beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites
(at room temperature) until stiff; fold into batter. Pour mixture into an
ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan,
and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
Ingredients :
Cakes, Cheesecake
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *
Preparation :
* Whipped cream and chocolate shavings (optional). In large bowl, combine
vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch
springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over
hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour
milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook
over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl,
combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy.
Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into
prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake
to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings,
if desired. Makes 1 9-inch Cheesecake
Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental
floss, stretch it taut, and gently press it through the cake. When you reach
the bottom of the cheesecake, simply pull the floss out from underneath.