PRIME TIME DAR
and baking powder; set aside. Beat
3.
5.
In a medium saucepan combine
7.
83
Meanwhile, in a medium bowl
the egg whites and salt with an
the evaporated milk and espresso
beat the cream cheese with an
electric mixer on medium speed
powder. Heat over medium heat,
electric mixer on medium speed
until frothy. Increase speed to
stirring constantly, until the
until smooth; beat in powdered
medium-high and beat until soft
espresso powder has dissolved.
sugar. Add 1/4 cup of the whipping
peaks form (tips curl). Slowly add
Remove from heat. Stir in the
cream and beat until combined.
the granulated sugar, beating until
sweetened condensed milk and the
Add remaining whipping cream
stiff peaks form.
3/4 cup whipping cream.
and beat until soft peaks form.
Add egg yolks to the beaten
6.
Use the tines of a long fork or a
8.
Pipe or spread whipped cream
whites and beat just until
wooden skewer to poke holes all
mixture over cake and refrigerate
combined. Add the flour and
over the top of the cake. Pour the
for 3 to 24 hours, covering cake
cooled chocolate mixture
espresso mixture evenly over the
after topper is set. If desired,
alternately to the egg mixture,
top of the cake.
sprinkle with chocolate jimmies.
beating well after each addition. Add the vanilla and beat just until combined. 4.
Pour batter into an ungreased 13x9x2-inch baking pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan (about 1 hour).
ENCHILADAS
MOCHA CAKE
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