Kendra's Choco-Mocha Punch

Okay this may not be your ordinary punch, but it IS a delicious palate pleaser. It's like a frosty frappuchino.

1/2 gallon chocolate ice cream, softened
8 cups strong coffee, chilled
1 pint half and half
1 tsp almond extract
1/8 tsp salt
Very dark chocolate, grated on top
Ground cinnamon on top

You don't want to make this very far in advance as it will melt. However, if you have room in your freezer, chill the punch bowl. So about 15 minutes before you are ready to serve put softened ice cream in a large mixing bowl. Add about 3 cups of the cold coffee and mix until smooth.

When it's time to serve, put the ice cream mix in the punch bowl. Add half and half, extract, salt and the rest of the cold coffee. Stir then sprinkle the top with grated chocolate an cinnamon.

Buehrig German Chocolate Cake

This recipe has been in our family for as long as I can remember. It was my father's favorite cake and he often requested this on his birthday.

Cake batter
2 cups sugar
1 cup shortening
1 cup buttermilk
2 1/2 cups cake flour
4 eggs, separated
1 tsp. vanilla
1 tsp. baking soda
1 pkg. German chocolate
1/2 cup hot water

Filling and Frosting
3 egg yolks
1 cup sugar
1 cup flake coconut
1/2 cup pecans, chopped
1/2 pint whipping cream
1/4 - 1/2 cup butter

Dissolve chocolate in the hot water over low heat. Set aside. Dissolve baking soda in 1/4 cup of buttermilk. Set aside. In a large bowl, beat shortening, sugar, and egg yolks. Add flour, buttermilk with soda and the remaining buttermilk. Add the melted chocolate. Beat well. Preheat oven to 350 degrees. In a separate bowl, beat egg whites until stiff, then fold into the batter. Pour batter into 3 or 4 layer pans and bake at 350 degrees for 25-30 minutes until done.

Set aside on rack to cool while you make the filling. Cook all ingredients together over low heat or a double boiler until it thickens enough to adhere to the side of the cake. Stir occasionally. Don't let it burn. Set aside to cool.

Remove cooled cake layers from pans. Put one layer on serving plate and cover top with filling. Add next layer. Again add filling. Continue until cake is assembled. Then use the rest of the filling to frost the top and sides of the cake.

Moo's Chocolate Omelet

This chocolate omelet makes a great brunch item. You could also serve it as a dessert with dinner. Also, I like to add a little ice cream for a change. It's a delicious palate pleaser.

2 eggs
2 T cocoa
2 T coconut rum liqueur
4 T sugar
6-8 fresh strawberries, sliced
White creme de menthe
Dark swiss chocolate, grated
Whipped cream
Powdered sugar

Mix eggs, cocoa, liqueur and sugar for omelet. Set aside. Slice strawberries, put in a bowl and drizzle a little creme de menthe on top. Whip up some cream or use prepared whipped cream if you like. Pour egg mixture into hot omelet pan. When the omelet is ready to fold, sprinkle grated swiss chocolate and the strawberries on top then fold. Remove from pan. Add whipped cream and a little powdered sugar.