White Chocolate Raspberry Cake

2 pkg (6 squares each) White Chocolate divided
3/4 cup butter softened and divided
1 pkg white cake mix
1 cup milk
3 eggs
2 tsp vanilla divided
1 pkg cream cheese
2 cups powder sugar
raspberry jam
fresh raspberries

Heat oven to 350
grease and flour ( i like wiltons quick cake release best, but any baking spray works) 2 9inch round pans.
Chop half the chocolate place half in med. bowl. Add 1/2 cup butter microwave on high stirring occassionally until butter is melted. Stir until chocolate is completely melted; cool.
Beat cake mix, milk eggs and 1 tsp vanilla and melted chocolate mixture into large bowl until well blended.
Pour batter into pans and bake for 25-28 min. cool cakes in pan for about n10 min then remove from pans to wire racks. Cool completely

Melt remaining chocolate squares as directed on package. (i like the double broiler method best) Beat cream cheese and remaining butter into large bowl with mixer until well blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in sugar until light and fluffy.

Place 1 cake layer on plate, pipe frosting around the outside edges of the cake to make walls to hold in the jam. then add the jam to cover the center of the cake (about 2-4 tbsp) place the second cake on top and finish frosting. Top with fresh raspberries just before serving.

Anna Campbell

Cream of Broccoli Soup

Large Bunch of broccoli cut into small pieces. Cook in boiling water (13 mins)
Save 1 cup of liquid. Melt 1/4 cup of butter. Saute 2/3 cup copped onion until transparent. Add 1/4 cup flour stir and cook several minutes. Add 2 cups warm water with chicken bouillon cubes. Add 1 cup broccoli water. Add 2 cups light cream (half & half). Add 1/2 tsp worcestershire sauce, 1/2 tsp salt 1 cup monterey jack cheese shredded. add broccoli and serve

Rachelle Zobrist

Mel's Favorite Chocolate Mousse Cake

Put in your Spring Form Pan in freezer

Crust:
3 cups crushed oreo
1/2 cup melted butter
mix together, pat down i the bottom of the pan and return to the freezer.

Filling:
1lb of semi-chocolate chips
2 whole eggs
Separate 4 egg yolk/whites + 3 T powder sugar
2 cups whipping cream
6 T powder sugar

Melt Chocolate chips and gradually whip the whole eggs into the melted chocolate
Whip the cream and power sugar and set aside. Whip egg whites until soft peaks then add 3 T of powder sugar and beat untill stiff. Then add the whip cream mixture and then the chocolate mixture until all ingredients are combined.
Pour into your pan and refrigerate for 8 hours. Top with additional whip cream if desired

Rachelle Zobrist