The Red Hot Chili Paper

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Blackberry Cheese
Chocolate Glaze
Cocoa Cake Icing
Blackie's Cocoa Cake
Banana Nut Cake
Chocoberry Mousse
Chocolate Chip Cheese
White Brownies
Italian Cheese
Buche de Noel
Apple Cake
Honey Pound Cake
Banana Cake
Fig Orange Cake
Peach Shortcake
Applesauce Cake
Fudge Banana Cake
Rum Cake
Carrot Fruitcake
Cherry Cheesecake
Apricot Crumbcake
Brownie Cheese
Cherry Yogurt Cheese
Choco Cherry Cheese
Creamy Chilled Cheese
Lemon Cheese
No-Bake Cheese
Chocoberry Cheese
Blueberry Coffee
Crumb Coffee
Sour Cream Coffee
Real Coffee
Fat Free Apple
Apple Nut
Buche de Noel


      Buche de Noel3 Eggs
      1 cup Sugar
      1/3 cup Water
      1/4 cup Cocoa
      1 teaspoon Vanilla
      1 cup Flour
      1 teaspoon Baking Powder
      1/4 teaspoon Salt
      1/2 gallon Ice Cream*
      1 gallon Ice Cream*
      2 cups Whipping Cream -- whipped


    ** Choose 2 different flavors of ice cream that compliment  each other.
    Because I am a chocoholic I use a raspberry for the 1/2 gallon "inner core" and  a dark fudge for the gallon "surrounding" ice cream - but you can use your  imagination!
    Let your 1/2 gallon of ice cream soften until "workable" but not liquid. Lay out  a piece of plastic wrap. Form the ice cream into a long log, the length of your jelly roll  pan and about 1-1/2 inch in diameter.
    Wrap in the plastic wrap and freeze.

    Preheat oven to 375o.
    Beat eggs at high speed until thick and pale yellow. Add sugar and beat well. Blend in  water, cocoa,vanilla. Stir in sifted dry ingredients, and mix until batter si smooth. Line  a jelly roll pan with lightly greased wax paper. Pour in batter and bake for 12 - 15  minutes.
    Invert cake immediately onto a towel sprinkled with icing sugar. Carefully peel off the  paper and trim off any stiff edges. Roll cake up in the towel while still hot. Let cool  completely. Unroll.
    Let your gallon of ice cream soften a bit so that is is spreadable, and spread it all over  your cake. Place your log of ice cream at one end of the cake/ice cream layer and roll the  whole thing up. Don't worry if it cracks - the whole thing will be covered. Keep in  freezer until 5 minutes before you're ready to serve.
    When ready to serve, place the Būche on your serving platter "seam side down"  Spread the whipped cream all over the top and sides trying to make soft peaks.

    For an extra special presentation take 2 half eggshells and insert them well into the  whipped cream on top of the Būche. Fill each one with a little brandy and ignite!

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