Food

not overcook or mixture will turn to
jelly. Remove from heat and carefully
spread over cooled cheesecake.
Topping will thicken as it cools.
Chill cake overnight before slicing.
Makes one 10 inch cake or 14-16 serv-
i ngs

The other
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PEPPERMINT FUDGE
GELT CAKE
This recipe is decadently rich with deep,
dark chocolate, and ridiculously easy to
make. For a truly spectacular
presentation, dust the top of the cooled
cake with edible gold leaf (see sources
below), fill the center of the cake with
chocolate gold coins, and arrange
additional coins around the outer
circumference of the serving platter.
Alternatively, simply glaze the cake and
surround with coins.
Preheat oven to 325F. Spray a 10
inch non-stick bundt pan with cook-
ing oil and set aside.
Sift well in large bowl and stir
together well:
2 cups all-purpose flour
2 T. baking soda

6 T. unsweetened cocoa powder
1 T. cornstarch
1 cup white sugar
1/2 t. salt
Stir together by hand in medium
bowl:
1 3/4 cup unsweetened applesauce
1/4 cup canola oil
1 T. vanilla
1 T. peppermint extract
1 T. decaffeinated instant coffee
powder, dissolved with just
enough boiling water to liquefy
Add the wet ingredients to the dry
with a few swift strokes just until blend-
ed. Pour into bundt pan. Bake 55-60
minutes. Cool on rack. Dust with edible
gold leaf, or top with chocolate pepper-
mint glaze (do not top while cake is still
warm). Makes 12 servings.

CHOCOLATE PEPPERMINT
GLAZE
1/2 cup powdered sugar
2 T. unsweetened cocoa powder
1/2 t. decaffeinated instant

coffee powder

1 1/2 T. water or soy/rice milk
1/4 t. peppermint extract
Sift sugar and cocoa into medium
bowl. Dissolve coffee in 1 T. of the
water or milk and add the mint
extract. Gradually whisk coffee liq-
uid into dry ingredients. Whisk in
additional 1/2 T. of water/milk if
necessary. Use glaze immediately to
top bundt cake (if glaze sits it will
harden).