ZtitWttoDelicious frozen or chilled. Makes a good impression.

Cake:large eggs 2 2Granulated sugar 'I.cup 175 mlVanilla 1 tsp. 5 mlAll-purpose flour 1 cup 250 mlCocoa, sifted 2 tbsp. 30 mlBaking powder 1 tip. 5 ml5alt 'I.tsp. 1 ml

Hard margarine 1 tbsp. 15 mlHot milk 'I,cup 125 ml

Cura~ao liqueur 3 tbsp. 50 mlKirsch liqueur 3 tbsp. 50 ml

Filling:Instant chocolate pudding

powder, 4 serving sizeMilk 1 cup 250 ml

Frozen light whipped 4 cups IItopping, thawed

Sliced hazelnuts (filberts), 'I,cup 125 mltoasted and cooled

Semisweet chocolate baking 4 4squares (1 oz., 2B g, each),grated

Chocolate Glaze, page 23

Cake: Beat eggs in large bowl until smooth. Beat in sugarand vanilla until light-colored and thickened. Stir in flour,cocoa, baking powder and salt.

Melt margarine in hot milk in small saucepan. Add tobatter. Beat until smooth. Divide evenly into 2 roundgreased 9 inch (22 cm) layer cake pans. Bake in 350'F(175'C) oven for about 12 minutes. A wooden pickinserted in center should come out clean. Cool. linedampened 8 cup (2 l) rounded dome-shaped bowl withplastic wrap. Ease 1 layer cake inside bowl. Push down toform shell. If cake breaks, fit in bowl as best you can.

Mix both liqueurs in small cup. Driule over cake in bowl.

Filling: Beat chocolate pudding powder and milk in largebowl until smooth.

Fold in whipped topping. Fold in hazelnuts and gratedchocolate. Turn into cake-lined bowl. Trim remaining cakelayer to fit over cream mixture, edge to edge. Freeze for atleast 4 to 5 hours.

Turn cake out of bowl onto wire rack set on waxed paper.Pour glaze over Zuccotto to create smooth, even coating.Garnish as desired. Serve frozen for best results. Cuts into12 wedges.1 wedge: 4'" Carorie~;6 9 Protein; 22.5 9 Total Fat; 56 9 Carbohydrate;

263 mg Sodium; 3 9 Dietaf)' Fiber

Pictured on front cover, page 9 and page 84/85.

Note: Garnish simply with white chocolate driule, page 22,or shaved white chocolate, page 19. Add more garnishingsfor a very spectacular look.

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