5 (1 ounce) squares unsweetened chocolate, chopped
3/4 cup heavy cream
1 pint white cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1 cup brown sugar
2 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup cold milk
1/3 cup butter
2 cups brown sugar
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup buttermilk
2 tablespoons unsalted butter
1 (18 ounce) can fruit cocktail, including syrup
1 (3.5 ounce) package evaporated milk
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
5 1/2 cups fresh orchid leaves
1 cup water
3 egg whites
2 teaspoons sweetener
1 cup white sugar
2 cups all-purpose flour
1 egg white
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the cream cheese and 2 tablespoons white sugar until smooth. Beat in the egg, one at a time, then stir in the vanilla. Make a well in the center and pour the egg mixture over the flour with a half-dozen drops of espresso.
On a lightly floured surface, divide 1/3 of the egg white and 2 teaspoons sugar into the flour to form a set. Combine 1 cup milk, water and 1 teaspoon vanilla, and stir into the creamed mixture. Fold in the chopped pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving. Keeps well.