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Poppyseed Cake #2

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Try this Poppyseed Cake #2 recipe, or contribute your own. "Cream" and "Cakes" are two of the tags cooks chose for Poppyseed Cake #2.

Yield: 8 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

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Servings          
Original recipe makes 8
1 tsBaking Powder
1/2 cPlus
2 tbMargarine
TOPPING
1 cWhipping cream
5 ozBittersweet chocolate
5 Eggs; separated
1 tbCognac
3 1/2 ozBittersweet chocolate
1 c; Less
1 tbSugar
5 ozpoppyseeds; Ground

Poppyseed Cake #2 Preparation

From: Ruth Heiges Date: 2 Oct 1995 12:03:25 -0500 Melt margarine and 5 oz. chocolate in top of double boiler. Remove from heat and add the poppyseeds, mixing well. Beat egg whites until stiff. Beat yolks with sugar. Add melted chocolate mixture, cognac and baking powder. Fold in egg whites. Bake in a lightly greased 9-inch springform pan at 350 F for 40 minutes. Topping: Cook the 3-1/2 oz. chocolate with the heavy cream until just melted. Cool in refrigerator. Beat in mixing bowl and spread on top of cake. Source: "The Joy of Israel;" Ricky Friesem & Gerry Hornreich REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Calories Per Serving: 557
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Tags

  1. Cakes
  2. Cream

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