---------- Recipe via Meal-Master (tm) v8.05
  
       Title: She’s Gotta Have It Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
   1 1/3 c  Flour
     1/2 c  Cocoa
       3 tb Cornstarch
       1 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
   1 1/4 c  Sugar
       1 c  Water
       3    Egg whites
     1/2 c  Corn syrup
       2 ts Instant coffee powder
       1 ts Vanilla
       1 c  Powdered sugar
   1 1/2 tb Water
     1/4 ts Vanilla
            Seedless raspberry jam
  
   Preheat oven top 350~. Spray 9″ springform pan with cooking
   spray. Combine dry ingredients.  Whisk sugar, water, eggs,
   syryp, coffee and vanilla together in large bowl until
   sugar is almost dissolved. Gradually beat in dry
   ingredients until just smooth. Pour into pan. Bake 40
   minutes or until toothpick comes out clean. Cool
   completely. Invert cake on to plate. Remove pan.  Make
   glaze with powdered sugar, water and vanilla whisked
   together.  Spread on top of cake. Drizzle 1 tablespoon
   seedless raspberry jam in spiral over glaze. Draw a knife
   through jam and glaze to form chervon. Let cake stand 1
   hour.
  
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