Cocoa
1 pk Devil’s food cake mix with
-pudding
1 3/4 c Water
2 lg Eggs
1/2 c (3 ounces) semisweet
-chocolate morsels
2 ts Instant coffee granules
1/2 c Plain yogurt
1/2 c Cottage cheese
1 tb Vanilla extract
Powdered sugar
3 tb Grated semisweet chocolate
GARNISH
Fresh strawberry halves
Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake
mix, 1 3/4 cups water, and eggs at medium speed with an electric
mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared
cakepans. Bake at 350=B0 for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks 10
minutes; remove from pans, and cool on wire racks. Slice each cake
layer in half horizontally. (Keep layers covered to prevent drying.)
Cook chocolate morsels and coffee granules in a heavy saucepan over
low heat, stirring constantly, until melted. Process yogurt, cottage
cheese, and vanilla in a blender until smooth, stopping once to
scrape down sides. Gradually add chocolate mixture, processing until
blended; chill.
Place 1 cake layer on a serving plate; spread with one-third of
chocolate mixture. Repeat procedure twice; top with remaining cake
layer. Cover and chill at least 2 hours. Sprinkle with powdered
sugar. Sprinkle grated chocolate over top in a checkerboard design.
Garnish, if desired. MEXICAN CHOCOLATE SAUCE
1 cup cocoa
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup half-and-half 1/2cup butter or margarine, melted
1/4 cup honey
3 tablespoons coffee liqueur Combine first 3 ingredients in a
small saucepan. Gradually whisk in half-and-half, butter, and honey.
Bring to a boil over medium heat, stirring constantly. Remove from
heat; stir in liqueur. Serve warm over ice cream or pound cake. Makes
2 cups.
Yields
12 Servings