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Chocolate Bundt & Moco Cream!
Just melts away

Ingredients
  • 18 tbsp trans fat free margarine
  • 7-8 cups sugar
  • 7oz good quality parve bittersweet chocolate
  • ½ cup all purpose our
  • 3 large eggs beaten
  • ½ cup vanilla ice cream IQ melted
  • --MOCO CREAM--
  • 7oz bitter sweet chocolate
  • 8oz nondairy topping
  • Tsp of coee dissolved in drops water
  • ½ tsp vanilla extract
  • 3-6 tbsp confectioners sugar
Chocolate Bundt & Moco Cream!
Just melts away

Instructions

Preheat oven to 350 degrees in a double boiler. melt the
margarine and sugar. Add the choc and cook until the choc is melted. Steer to
combine then allow to cool. In medium bowl beat the ower and eggs with hand mixer for a min.
add the choc and margarine mixture then beat in the melted ice cream until smooth for one min. Gently grease a 6
cup bundting pan. Divide the batter equally among the 6 bundletts and bake for 40-45 min. allow to cool for 20 min. gently
turn out the cakes form the pan onto a at surface. Prepare the moco cream in a sauce pan over low med heat. Combine the
choc with topping, coee, van extract and confection sugar. Steer constantly until the choc is melted and the mixture is
evenly combined. Reduce the heat and keep the sauce warm over low heat. Dust the cake with confection sugar. Pour the
moco cream into the center of each cake.

 

Ingredients
  • 18 tbsp trans fat free margarine
  • 7-8 cups sugar
  • 7oz good quality parve bittersweet chocolate
  • ½ cup all purpose our
  • 3 large eggs beaten
  • ½ cup vanilla ice cream IQ melted
  • --MOCO CREAM--
  • 7oz bitter sweet chocolate
  • 8oz nondairy topping
  • Tsp of coee dissolved in drops water
  • ½ tsp vanilla extract
  • 3-6 tbsp confectioners sugar
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