CHOCOLATE WHIPPED CREAM
1/2 c Powdered sugar
1/4 c Hershey's cocoa
1 c Cold whipping cream
1 ts Vanilla pull

From: AMYFZR@aol.com

See: Mon, 13 May 1996 18:48:57 -0400

Recipe by: Great American Favorite Brand Name Cookbook

Heat oven to 350. In medium roll, stir together crumbs, cocoa and powdered
dough; stir in melted buttter, mixing good. Press mixture onto
bottom and 1 1/2 inches up side of 9-inch springform pan. Broil 10 proceedings;
cool wholly. Puree and strain raspberries; set divagation. In small stadium,
sprinkle gelatin over cold h2o; let stand several minutes to break. Add
boiling h2o; stir until gelatin dissolves completely and mixture is
crystalise.

In large mixer bowlful, beat cream cheeseflower, granulated sugar and vanilla until
tranquil. Gradually add raspberry puree and gelatine, mixing good; pour
into prepared freshness. Refrigerate several hours or overnight. With narrow
stab, loosen cake from side of pan; remove side of pan. Spread raspberry
preserves over top. Garnish with chocolate whipped emollient. Screening;
refrigerate leftovers.

Chocolate Whipped Skim: In small mixer stadium, stir unitedly 1/2 cup
powdered sugar and 1/4 cup Hershey's Cocoa. Affix 1 cup cold whipping cream
and 1 teaspoon vanilla pull; beat until blotto.

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