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Featured Cookbook
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Book Description
A Deep South Mixture of Homes, Recipes, and History
National Winner - Tobasco Community Cookbook Awards
Ambrosia is a seasonal, culinary tour through antebellum homes and historic settings in the Deep South, an exquisite mixture of prized possessions and favorite recipes spiced by observations and anecdotes of Southern writers.
Your purchase of Ambrosia helps to support volunteer services to children and families by the Junior Auxiliary of Vicksburg, Mississippi.
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Ambrosia
Authors: Brenda Ware Jones,Martha Hickman Day,Leslie Criss,Charlie Mitchell,Gordon Cotton
Date: June 1997
ISBN: 0961498811
Publisher: Cookbook Marketplace
Hardcover
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Butter recipe cake mix
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6 egg yolks
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1 1/4 cups sugar
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2 (8-ounce) packages cream cheese
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1 pint heavy cream, whipped
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3 ounces Kahlua
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1/2 cup espresso or strong-brewed coffee
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cocoa
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confectioners' sugar
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White Chocolate Sauce:
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4 ounces white chocolate
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3/4 cup heavy cream
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Dark Chocolate Sauce:
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1 cup half & half
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1/2 cup sugar
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1/4 cup cocoa
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3 tablespoons butter
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1 teaspoon vanilla extract
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Prepare cake mix according to package directions and bake in 2 round layers. When cake has cooled, slice each layer to make four layers. Place waxed paper between layers and refrigerate until ready to assemble cake. Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly. Remove mixture from heat. Stir in cream cheese, beating well. Let cool to room temperature. Fold cream cheese mixture into whipped cream. Refrigerate for 1 hour. Combine Kahlua and espresso. To assemble cake, place first layer on cake plate and brush with Kahlua mixture. Spread cream cheese mixture until it barely spills over the edge. Repeat with remaining cake layers, finishing with cream cheese mixture. Dust top of cake with cocoas and confectioners' sugar. Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plates.
White Chocolate Sauce:
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Melt white chocolate. Heat cream to boiling point. Whisk cream into melted chocolate until smooth. Refrigerate until ready to use.
Dark Chocolate Sauce:
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Combine half & half, sugar, cocoa, and butter in heavy, small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Stir in vanilla. Cool before serving.
More From This Book:
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Leg of Lamb with Mint Pesto
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Tiramisu Cake
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Chicken En Croute
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