Paradise Cake Food

PARADISE CAKE

Steps:

• Cookie Layer: Pour the two cups of whipping cream into a bowl.
• Dip the cookies into the cream and place in one layer in a 9 X 13 inch pan.
• Set aside.
• Chocolate Layer: Melt the butter, chocolate, sugar, cocoa and instant coffee all together in the microwave, or over a small flame in a saucepan.
• Mix well.
• Remove from heat.
• Add the egg yolks one at a time to the chocolate mixture, mixing well after each yolk.
• Add the liqueur.
• Whip the egg whites until stiff and gently fold into the chocolate mixture.
• Pour over the cookie layer and refrigerate for 1 hour.
• Vanilla Layer: Whip the package of instant vanilla pudding with the cream.
• Refrigerate in a small bowl until serving time.
• Serving time-- spread the vanilla mixture over the chocolate.
• Drizzle with chocolate syrup if desired.
• Prepare yourself for compliments galore.

PINEAPPLE PARADISE CAKE WITH COCONUT CREAM FROSTING

Steps:

• For cake: Preheat oven to 350°F.
• Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
• In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
• Beat at medium speed 2 minutes.
• Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
• Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
• Let cool completely.
• To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
• Add powdered sugar; beat until frosting is a spreadable consistency.
• Stir in coconut and reserved 1/4 cup pineapple.
• Use to frost cake.