---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Double Chocolate Treasure Cake
  Categories: Dessert, Cake, Freezer
       Yield: 9 inch pan
  
   1 3/4 c  Sugar
   1 3/4 c  Flour
       2 t  Baking soda
       1 t  Baking powder
     1/2 t  Salt
       5 oz Unsweetened chocolate,
            -melted
       1 c  Strong black coffee,
            -lukewarm
     3/4 c  Sour cream
     1/4 c  Vegetable oil
       1 t  Vanilla
 
 ----------------------------------TOPPING----------------------------------
       6 oz White chocolate
     1/4 c  Butter - NOT margarine
     1/4 c  Whipping cream
            Whipped cream
  
   Grease and flour (I used cocoa) 9″ springform.  (I used a 9x13″ glass
   casserole).  Mix all in order.  Bake 350F for 35-40 minutes, until a
   toothpick comes out of the center clean.
   
   Cool 10 minutes.  Remove from pan.  (I left it in the casserole)  Push
   handle of a wooden spoon into the cake to make holes all over the top.
   
   Melt white chocolate (CAREfully - it'll burn easily) along with butter and
   whipping cream.  Beat smooth and cool slightly.  Pour into holes in cake
   and cool.  Cover with whipped cream, drizzle chocolate over top.
   (I used whipped topping, because I wasn't sure how well whipped cream
   froze.  I covered it and froze - it was great.  I just cut slices as I
   needed them and left it in the freezer.)
   
   From Marie Campbell
  
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