Black Bottom Pie Ii Recipes

Steps:

• Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
• Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
• Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
• Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.

Steps:

• Combine 1/2 cup sugar, and cornstarch.
• Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup. This tempers the eggs and prevents them from scrambling. Now add in all the milk.
• Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
• Add vanilla.
• Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
• Pour into crust and chill.
• Meanwhile soften gelatin in 1/4 cup cold water.
• Add to remaining hot custard, and stir until completely dissolved.
• Add rum.
• Chill until slightly thickened.
• Beat egg whites until soft peaks form.
• Fold into gelatin custard mixture.
• Chill if necessary until mixture mounds.
• Pile over chocolate layer.
• Chill till set (about 4 hours).
• Topping:.
• Beat 2 cups of whipping cream till soft peaks form.
• Add sugar and vanilla.
• Continue beating until mixed well.
• Pile on chilled pie.
• Garnish with freshly grated nutmeg over the whipped cream.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
• Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
• To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
• To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
• To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.