---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Wreath Cake
  Categories: Chocolate, Cakes/choc.
       Yield: 12 servings
  
       1 x  -Dottie Cross TMPJ72B               1 lb Unsalted butter; softened
       3 c  All-purpose flour                   3 ea Large eggs; lightly beaten
       1 tb Baking powder                   2 1/4 c  Confectioners' sugar
       1 tb Baking soda                       1/2 ts Vanilla extract
     1 1/2 ts Salt				 1 x  -Few drops green food
  colori
       3 c  Sugar                               1 x  Fresh raspberries, dried
       3 c  Water                               1 x  -cranberries, or cherries,
       6 oz Semisweet chocolate;                1 x  -for garnish
       1 x  -finely chopped                
  
   Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a
   nonremovable bottom. In a large bowl, sift together the flour, baking
   powder, baking soda, and salt. In a medium pot, combine the sugar and water
   and bring them to a boil. Remove the pot from the heat and stir in the
   chocolate and 1 stick of butter. When the chocolate and butter have
   completely melted, whisk the mixture to combine completely. Whisk in the
   beaten eggs. Pour about half the chocolate mixture into the dry ingredients
   and whisk vigorously to thoroughly combine the ingredients and remove any
   lumps. Working quickly, add the remaining chocolate mixture and whisk to
   combine. Pour the batter into the prepared pan and bake for about 60
   minutes, until a cake tester inserted in the center comes out clean. Let
   the cake cool in the pan for about 15 minutes, then turn out onto a rack to
   cool completely. In a medium bowl, cream together the remaining 3 sticks of
   butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup
   of the icing, place in a small bowl, and color it with a few drops of the
   green food coloring. Put the remaining icing in a pot, add the vanilla.
   Over low heat, stir the icing until it becomes a pourable consistency. (If
   it overheats, causing the butter to spearate, put the icing in the
   refrigerator to chill and stir to bring it back together.) Pour the icing
   over the cooled cake so that it drips down the center and outside. Cluster
   the red berries in groups of 3 on top of the cake. Fill the green icing
   into a pastry bag fitted with a leaf tip and pipe a few leaves around each
   cluster of berries. Serves 12 to 16. Source:“An Edible Christmas” (A
   Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by:
   CYGNUS, HCPM52C
  
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