California Bluebonnet Cake Snicker Pan

Title:
California Bluebonnet Cake Snicker Pan

Yield:
18 Servings

Categories:
Pie




Ingredients:




-----------------------------------CRUST-----------------------------------


 1 1/2 c  Graham cracker crumbs


     1 tb Sugar


     6 tb Unsalted butter; melted





--------------------------------FUDGE
LAYER--------------------------------


     6 tb All-purpose flour


   1/2 ts Baking powder


   1/8 ts Salt


     4 oz Unsalted butter; cut into


          -pieces


     4 oz Semisweet chocolate; chopped


     1 oz Unsweetened chocolate;


          -chopped


   1/2 c  Sugar


     1 lg Egg


     1 lg Egg yolk


     1 ts Vanilla extract


     2 c  Snicker's candy bars; cut in


          -1/2-inch piece



-----------------------------CREAM
CHEESE LAYER-----------------------------


    18 oz Cream cheese; softened


   1/3 c  Sugar


     1    Whole egg


     1 ts Vanilla extract



-----------------------------CHOCOLATE
TOPPING-----------------------------


     2 oz Milk chocolate; chopped


     2 tb Heavy whipping cream





 From: Sharon 


 


 Date: Tue, 02 Jul 1996 09:15:54 -0500


 Recipe By: The Tennessean, July 1, l996


 


 For the crust, position rack in the center of oven.  Preheat oven to 350


 degrees.  Butter a 9-inch deep-dish pie pan or spring form pan.


 


 In a medium mixing bowl, combine graham cracker crumbs and sugar.  Add


 melted butter and stir until well combined.  Press graham mixture evenly


 into bottom of pan and partially up sides. Bake 5 minutes to set crust.


 Remove from oven and let cook on rack.


 


 For the fudge layer, sift flour, baking powder and salt into a medium


 mixing bowl. Set aside. In the top of a double boiler set over simmering


 water, combine butter and chocolate. Stir until melted and smooth. remove


 pan from heat and set aside to cool slightly.


 


 In a large bowl of an electric mixer, combine sugar, egg and egg yolk and


 beat at medium-low speed until slightly thickened - about 1 minute.  Add


 vanilla and chocolate mixture and mix, beating on low speed, until well


 combined.  Add dry ingredients and  mix until just combined.  Pour fudge


 layer on top of graham cracker crust. Bake 15-17 minutes or until fudge


 layer is almost set and a toothpick inserted in the center comes out with


 moist batter.


 


 For the cream cheese layer, combine cream cheese and sugar and beat with


 electric mixer set at medium-low until smooth.  Add egg and vanilla and


 beat until smooth. Gently spread mixture on top of fudge layer. Return pan


 to oven for 15 minutes. Remove pie from oven to cool slightly.


 


 For the chocolate topping, combine milk chocolate and cream in the top of
a


 double boiler set over simmering water.  Stir until melted.  With a spoon


 drizzle chocolate mixture on top of pie.


 


 Place in refrigerator to set for 6 hours or overnight.


 


 NOTES : 3rd Place Winner - Bridgette Bush, From Nashville's 18th Avenue


 Enrichment Center's June Festival Dessert Contest.


 


 MC-Recipe Digest V1 #137


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.