Chocolate Cake Crust:
3 tbsp hard margarine, softened
1/3 cup sugar
1/4 cup flour
2 tbsp cocoa, sifted
1/4 teaspoon vanilla
3 cups semisweet chocolate chips
2 teaspoon instant coffee granules, crushed to a powder
1/4 cup hard margarine
3/4 cup hot water
1 tsp rum flavoring
1 tsp brandy flavoring
1/4 cup confectioners sugar
2 cups whipping cream (or 4 cups whipped topping)
chocolate glaze, 1/2 recipe (recipe below)
Crust: Measure all 6 ingredients into small bowl. Beat with spoon until
smooth. Spread into a greased 9 inch springform pan. Bake at 350° for 10
minutes. A wooden pick inserted in center should come out clean. Cool.
Filling: Measure first 6 ingredients into saucepan. Heat on medium-low,
stirring often, until smooth. Beat in eggs, 1 at a time. Beat in
confectioners sugar. Cool completely. Beat whipping cream until stiff. Fold
into chocolate mixture. Pour over cooled crust. Chill for at least 2 hours.
Remove sides of pan. Place cake on wire rack set on waxed paper. Pour glaze
over top of cake, letting some run down sides. Cut into 12 wedges.
Chocolate Glaze: 3/4 cup whipping cream 6 semisweet chocolate baking
squares, cut up (1 oz each)
Heat whipping cream in small saucepan on low. Add chocolate, stirring
constantly, until melted and smooth.
Makes about 1 cup.