California Bluebonnet Cake Snicker Pan

18 Servings

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California Bluebonnet Cake Snicker Pan Ingredients

CRUST	1 lg Egg
1 1/2 c Graham cracker crumbs	1 lg Egg yolk
1 tb Sugar	1 ts Vanilla extract
6 tb Unsalted butter; melted	CREAM CHEESE LAYER
FUDGE LAYER	18 oz Cream cheese; softened
6 tb All-purpose flour	1/3 c Sugar
1/2 ts Baking powder	1 Whole egg
1/8 ts Salt	1 ts Vanilla extract
4 oz Unsalted butter; cut into	CHOCOLATE TOPPING
4 oz Semisweet chocolate; chopped	2 oz Milk chocolate; chopped
1 oz Unsweetened chocolate;	2 tb Heavy whipping cream
1/2 c Sugar

Instructions for California Bluebonnet Cake Snicker Pan

From: Sharon Date: Tue, 02 Jul 1996 09:15:54 -0500 Recipe By: The Tennessean, July 1, l996 For the crust, position rack in the center of oven. Preheat oven to 350 degrees. Butter a 9-inch deep-dish pie pan or spring form pan. In a medium mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until well combined. Press graham mixture evenly into bottom of pan and partially up sides. Bake 5 minutes to set crust. Remove from oven and let cook on rack. For the fudge layer, sift flour, baking powder and salt into a medium mixing bowl. Set aside. In the top of a double boiler set over simmering water, combine butter and chocolate. Stir until melted and smooth. remove pan from heat and set aside to cool slightly. In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed until slightly thickened - about 1 minute. Add vanilla and chocolate mixture and mix, beating on low speed, until well combined. Add dry ingredients and mix until just combined. Pour fudge layer on top of graham cracker crust. Bake 15-17 minutes or until fudge layer is almost set and a toothpick inserted in the center comes out with moist batter. For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low until smooth. Add egg and vanilla and beat until smooth. Gently spread mixture on top of fudge layer. Return pan to oven for 15 minutes. Remove pie from oven to cool slightly. For the chocolate topping, combine milk chocolate and cream in the top of a double boiler set over simmering water. Stir until melted. With a spoon drizzle chocolate mixture on top of pie. Place in refrigerator to set for 6 hours or overnight. NOTES : 3rd Place Winner - Bridgette Bush, From Nashvilles 18th Avenue Enrichment Centers June Festival Dessert Contest. MC-Recipe Digest V1 #137 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

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