RS Cooking Class 2

So we had our second class. We started off with Nancy and I. Yup, you heard me right. Two of us. I was sad. Then people started showing up. And more people. We ended up with 7, besides me, and only 2 of them had been there for the first class. I know it is still a small turnout, for a normal ward, but for an inner-city ward...well, I'm pretty excited. I'm still hoping to get more as this thing progresses.

Anyway, we made Chocolate Cake Parfait and German Chocolate Cheesecake.

CHOCOLATE CAKE PARFAIT
(from my Aunt Mavie)

1 Chocolate cake mix from a box, plus ingredients to prepare
2 pkg. Instant chocolate pudding (1 Large pkg and 1 Small pkg)
2 8-oz containers of cool whip
LARGE bowl (clear is best so that you can get the visual affect of the parfait)

Bake cake according to directions. While cake cools, mix up your pudding.

Layer 1: Cut entire cake into 1 inch squares (doesn't have to be exact). Put half the cake, breaking up squares, in the bottom of your bowl. Make sure your bottom layer is even.

Layer 2: Pour half your pudding over the top of the cake. If you are using a clear bowl, be careful around the edges so that you keep your layers even and don't make a mess on the side.

Layer 3: Carefully add 1 container of cool whip. Be careful to layer on top of pudding, and not mix it into pudding. Again, be careful around the edges if you are using a clear bowl.

Layer 4-6: Repeat layers 1-3 in same order, using the remainder of your cake and pudding.

If desired, you can sprinkle chocolate shavings or crushed toffee on the top.

Refrigerate overnight before serving. This step is not required, but it sure makes it taste better. It gives the pudding time to sink into the cake AND it tastes much better when it's cold.

A variation that Jon and I like is using a white cake, vanilla pudding, raspberry pie filling and cool whip is optional. Also very delicious-especially after chilling overnight. Note: even more care must be taken when putting the pie filling on top of the pudding.


GERMAN CHOCOLATE CHEESECAKE
(From Fig)

1 German chocolate cake mix from a box, plus ingredients to prepare
2 8-oz packages cream cheese
1 1/2 cups sugar
4 eggs
3 egg yolks
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
1 tsp vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

Beat cream cheese and sugar until soft and combined, blend in 4 eggs.

In separate bowl, mix up German chocolate cake according to package directions.

Pour a little more than half of chocolate batter into a greased 9x13 pan. Carefully pour all of cheesecake mixture over. Even more carefully, spoon remaining chocolate batter over the cheesecake.

Bake at 325 degrees for 65-75 minutes, until a toothpick inserted in the center comes out almost completely clean (a few moist crumbs are good; it's a cheesecake after all).

While cake is cooling, make frosting.

Whisk together the egg yolks, milk, and sugar in a heavy-bottomed saucepan. Add cubed butter and bring to a simmer over medium heat, stirring frequently. Cook several minutes, until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Allow frosting to cool until it is thick and spreadable. Add to top of cake.

Store refrigerated. Pic also from Fig.

Jon was a little disappointed by this recipe because he was expecting it to taste like cheesecake. It doesn't. It tastes like an incredibly moist chocolate cake, with a slight hint of cheesecake and an amazing, not too sweet frosting. Of course, that is just my opinion.