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Name: Chocolate Cheesecake Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/2 c Whipping cream; 1 pk German Chocolate cake mix; 1/2 ts Finely Shredded Lemon Peel; 11 oz Mandarin Orange Sections; Powdered sugar; 2 Egg yolks; 1 tb Lemon juice; 8 oz Cream cheese softened; 1 c Sugar; 2 Egg whites; 1 pk Unflavored gelatin

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INGREDIENTS

1/2 c Whipping cream
1 pk German Chocolate cake mix
1/2 ts Finely Shredded Lemon Peel
11 oz Mandarin Orange Sections
Powdered sugar
2 Egg yolks
1 tb Lemon juice
8 oz Cream cheese ; softened
1 c Sugar
2 Egg whites
1 pk Unflavored gelatin

Servings

INSTRUCTIONS

Prepare cake mix according to package directions. Pour into 2 greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 350~F till wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly. Drain mandarin orange sections, reserving 1/4 cup syrup. Chop orange sections; set aside. Soften unflavored gelatin in the reserved 1/4 cup mandarin orange syrup. Place over hot water and stir to dissolve. Cool slightly. Beat together cream cheese and sugar. Beat in egg yolks, lemon peel, and juice. Stir in cooled gelatin. Beat egg whites till stiff peaks form. Whip cream. Fold beaten egg whites, whipped cream, and chopped oranges into gelatin mixture. Turn into an 8 x 1 1/2-inch round baking pan. Chill till set. Unmold onto bottom cake layer. Cover with second cake layer. Sift powdered sugar over top. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

NOTES

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Chocolate Cheesecake Torte

1/2 c Whipping cream
1 pk German Chocolate cake mix
1/2 ts Finely Shredded Lemon Peel
11 oz Mandarin Orange Sections
 Powdered sugar
2 Egg yolks
1 tb Lemon juice
8 oz Cream cheese softened
1 c Sugar
2 Egg whites
1 pk Unflavored gelatin

Prepare cake mix according to package directions. Pour into 2 greased  and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 350~F  till wooden pick inserted in center comes out clean, 25 to 30  minutes. Cool on wire racks for 10 minutes. Remove from pans; cool  thoroughly. Drain mandarin orange sections, reserving 1/4 cup syrup.  Chop orange sections; set aside. Soften unflavored gelatin in the  reserved 1/4 cup mandarin orange syrup. Place over hot water and stir  to dissolve. Cool slightly. Beat together cream cheese and sugar.  Beat in egg yolks, lemon peel, and juice. Stir in cooled gelatin.  Beat egg whites till stiff peaks form. Whip cream. Fold beaten egg  whites, whipped cream, and chopped oranges into gelatin mixture. Turn  into an 8 x 1 1/2-inch round baking pan. Chill till set. Unmold onto  bottom cake layer. Cover with second cake layer. Sift powdered sugar  over top.    Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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Nutrition

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Serving Size: 1 Serving (633g)
Recipe Makes: 10 Servings

Calories: 1848
Calories from Fat: 1238 (67%)

Amt Per Serving		% DV

	Total Fat 137.5g	183 %
	Saturated Fat 74.9g	375 %
	Monounsaturated Fat 36.7g
	Polyunsanturated Fat 7.3g
Cholesterol 738.9mg		227 %
Sodium 1610mg		56 %
Potassium 729.6mg		19 %
Total Carbohydrate 130.2g		38 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 127.8g
Protein 33.1g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1848

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