COINTREAU CAKE

Must be made at least 24 hours in advance.

1. Mix well and place in 10" spring form pan. Save a little to decorate top of cake.

  • 1 pkg. Christie Chocolate Wafers crumbed.
  • � cup melted butter

2. The zest of one large orange. Save for decorating cake.

3. Mix well with electric Mixer.
  • 2 cups white sugar
  • 2/3 cup cold butter
  • 2 - 8 oz. Pkg. Cream cheese
4. Dissolve 1 envelope Knox Gelatin in � cup water.
When dissolved add 2/3 cup Cointreau. Let cool then add. 1 & 2/3 cups of 35% cream - not whipped. 1 tin of Mandarin Oranges drained. Keep 6 or 8 pieces to decorate.

5. With mixer. Mix the 3rd & 4th mixtures together & place in prepared spring form pan. Refrigerate for 24 hours.

6. A few hours before serving , whip whipping cream with 1 tsp. Cointreau. Then decorate cake with whipped cream, mandarin orange slices, Orange Zest and reserved wafer crumbs.

Source: Laurette Bedard

 
 
 
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