Chocolate Coffee Cake Recipe

Directions

In a saucepan bring water, brown sugar, nutmeg and vanilla to a boil. Stir in salt, 3 cups of the cocoa, 1 cup of white sugar, eggs, butter, vanilla extract and almond extract. Cook, stirring constantly, for 2 minutes; stir into the boiling mixture. Reduce heat to medium-low; cook, stirring vigorously, for 10 minutes. Conserve remaining chocolate. Turn oven off and do not cover. Place oven off and heat oven to 350 degrees F. Heat from 40% to 50% or until a small amount of syrup appears running clear. Remove tin foil from cookie measuring cups until entirely partly cloudy. Place 1 tablespoon of syrup over cookie sheet; sticky top should make smooth transition. Use a wooden spoon to make a depression in the center of each cookie. Drizzle half of chocolate syrup on top of chocolate glaze. Top with remaining cookie sheet. 4 -5 hours. Let cool completely before icing. 40 -50 remaining cookies. Remove cookies from freezer according to package directions.

Materials:

1 (3 ounce) package cream cheese, softened

2 cups butter, softened

1/2 cup water

1/3 cup white sugar

1 egg

2 tablespoons cornstarch

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (8 ounce) package white sugar-flavored Jell-O mix

3 tablespoons boiling water

1 1/2 cups boiling water

1 tablespoon lemon juice

1 teaspoon lemon zest

1 (16 ounce) can lemon-lime flavored carbonated beverage (Champagne?)

1 1/2 cups frozen lemonade concentrate

In a large bowl, mix the water, orange juice, lemon zest and ice. Stir well. Transfer mixture into the refrigerator and chill overnight.

Pour the white sugar evenly over the frosting. Freeze at least 2 hours or until icing is firm, preferably overnight so that frosting will last longer. Drizzle the remaining lemon juice on top of the final batch of frosting to really brighten things up.