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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 32 |
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Directions: 1. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a large heave saucepan cook and stir the chocolate and butter over low heat until chocolate melts. Remove from heat; cool.
2. In a large mixing bowl beat 2 of the eggs with an electric mixer until foamy. Add 1 1/4 cups sugar, water, 1 teaspoon of vanilla; beat about 5 minutes or until mixture is thick and lemon-colored. Beat in cooled chocolate mixture. Stir in the 1 cup flour, baking powered and salt. Spread half of the batter in prepared baking pan; set pan and remaining batter aside.
3. In a medium mixing bowl beat the remaining 2 eggs, the remaining 1 teaspoon of vanilla, the cream cheese, the 2/3 cup sugar, the 2 tablespoons flour, and the lemon juice with an electric mixer until smooth. Spread evenly over batter in pan. Spoon remaining batter evenly over cream cheese mixture. Swirl batter with a knife to marble. Bake in a 350 degree oven for 45 minutes. Cool on a wire rack for 2 hours. Frost with Chocolate Glaze. Chill 1 hour or until glaze sets. Cut into bars.
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Chocolate Glaze
1/2 Cup(s) Semisweet chocolate chips
1/4 Cup(s) Dry milk powder
1 Cup(s) Sifted confectioners sugar
2 Tablespoon(s) Softened soy margarine
1/2 Teaspoon(s) Vanilla
1 2 tablespoons dark rum |
Directions:
In a small saucepan over very low heat, melt the choclate with the water,
stirring constantly. Allow to cool for 5 minutes. In a small bowl,
combine the margarine with the confectioners sugar and blend well. Stir in
the cooled chocolate, vanilla, and enough rum to make a spreadable glaze.
Source: The Bread Machine Gourmet-Shea MacKenzie
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