(for the cake)
2 cups sugar
1 cup unsalted butter, cut into chunks
5 eggs
1/4 t salt
1 heaping t baking powder
1 cup evaporated milk
2 t vanilla
1/2 cup water
(for the icing)
2 cups sugar
1 cup evaporated milk
5 oz. unsweetened chocolate
1/2 cup unsalted butter
1/2 to 1 t vanilla
[how to make]
(for the cake)
*Cream together sugar and butter.
*Add eggs one at a time and beat until smooth.
*Sift together flour, salt, and baking powder.
*Mix into egg mixture one cup at a time.
*With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
*Put three serving spoonfuls of batter in each of ten 9" lightly greased pans, using the back of the spoon to spread evenly.
*Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes.
*Let layers cool a couple of minutes in the pans.
*Run a spatula around the edge of the pan and ease the layer out of the pan.
(for the icing)
*Put sugar and evaporated milk in a medium pan.
*Cook and stir over medium low heat until warm.
*Add chocolate and cook to melt.
*Add butter and melt.
*Cook over medium heat at a slow boil for 10 to 15 minutes, stirring occasionally.
*Add vanilla.
(for the assembly)
*Use two or three serving spoonfuls of icing between each layer.
*Cover the top and sides of the cake with the rest of the icing.
-makes 12-
Note: I found this recipe as Mrs. Kitching's Original SIC at visitmaryland.org.
(for the crust)
10 Oreo cookies
(for the vanilla cheesecake)
8 oz. package cream cheese, at room temperature
2 T sugar
1 t vanilla extract
1/2 cup marshmallow creme
1 1/2 cups Cool Whip, thawed
(for the strawberry cheesecake)
8 oz. package cream cheese, at room temperature
2 T sugar
1 T unflavored powdered gelatin
2 T boiling water
1 cup diced strawberries
1/2 cup Cool Whip, thawed
(for the topping)
2 T heavy cream
1/4 cup dark chocolate chips
4 fresh strawberries
[how to make]
(for the crust)
*Place the cookies, cream filling included, in a food processor.
*Pulse until the cookies become crumbs.
*Divide the cookie crumbs evenly among four large parfait glasses. Set glasses aside.
(for the vanilla cheesecake)
*Beat the cream cheese until creamy.
*Add the sugar and beat until smooth.
*Add the vanilla and marshmallow creme and beat until creamy.
*Fold in the Cool Whip using a rubber spatula.
*Spoon the cheesecake mixture into the parfait glasses ve4ry gently.
*Use the back of a spoon to spread it flat.
(for the strawberry cheesecake)
*Beat the cream cheese until creamy.
*Add the sugar and beat until smooth.
*Dissolve the gelatin in the boiling water.
*Puree the strawberries in a food processor or blender.
*Add the dissolved gelatin and pulse briefly to combine.
*Add the mixture to the cream cheese and beat until smooth.
*Gently fold in the Cool Whip using a rubber spatula.
*Spoon the strawberry cheesecake onto the vanilla cheesecake layer.
*Use the back of a spoon to spread it flat, if needed.
*Place the glasses in the refrigerator and chill for at least 1 hour.
(for the topping)
*Place the cream and chocolate chips in a microwave-safe bowl.
*Microwave for 15 to 20 seconds.
*Stir the chocolate until melted and creamy.
*Spoon the chocolate evenly onto the strawberry cheesecake layer.
*Place the glasses in the refrigerator until the chocolate is set.
*Place a fresh strawberry on top of each parfait immediately before serving.
(You could also divide the crumbs and cheesecake layers into 8 small glasses.)
-makes 4 to 8 cups-
Note: I found this recipe in "Cheesecake Love" by Jocelyn Brubaker.
