Chocolate Fantasy Cake

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Title: Chocolate Fantasy Cake
Categories: Cakes, Chocolate
Yield: 6 servings

Cake:
1 lb Tea biscuits
=dry cookies
3 tb Liqueur
=(chocolate or coffee
-flavored)
3 tb Brandy
2 1/2 c Cream
3 c Milk
3 pk Instant chocolate pudding
1 pn Salt
Frosting:
4 oz Bittersweet chocolate
4 oz Milk chocolate

Recipe by: Usenet - 1986-87
Arrange a layer of biscuits at the bottom of a large baking
pan. Mix the brandy and liqueur in a small container, and
pour on top of the biscuits. Whip the cream, milk, pudding
and salt until the mixture is thick. Pour the mixture on
top of the biscuits. Chill well.

When the cream is cold, prepare the frosting by grating the
chocolate onto the top of the cake. Refrigerate before
serving. You can replace the milk and cream with 1 1/2
pound of 9% milkfat cheese.
This is a product sold in Israel. The nearest equivalent in
North America is is sour cream. If you do this, replace the
pudding with 1/2 cup of chocolate syrup. If you are not a
chocolate lover, you may replace the chocolate pudding with
vanilla pudding (or with vanilla extract if you are using
the 9% cheese)This is a very simple, quick, no-bake cake
for those of us who hate getting near an oven, but like
delightful cheese cakes. This recipe is originally from the
Yediot Achronot (Latest News) newspaper supplement here in
Israel.
It should be prepared a day or two before you intend to eat
it, so that the flavoring fills out. Definitely not for
people on a diet. Serves 6-8 Mike Trachtman

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