Chocolate base: 1/2 c Crisco shortening
3 oz Sweetened chocolate squares
1 1/4 c Granulated sugar
1 ts Vanilla
3 Eggs
2/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/3 c Toasted sliced almonds
Filling: 8 oz Cream cheese; softened
1/2 c Sifted icing sugar
1/2 c Amaretto liqueur
2 c Whipping cream
1/2 c Toasted sliced almonds
Recipe by: Crisco 1. Melt Crisco Shortening and chocolate in saucepan on low
heat, stirring until smoothly blended. Remove from heat and add sugar, vanilla and eggs. Beat well. 2. Combine flour, baking powder, salt and almonds. Add to
chocolate mixture, stirring until well blended. 3. Spread in greased 9 x 9-inch springform pan.
4. Bake at 350F (180C) for 20 to 25 minutes. Don’t
overbake. Cool completely. Filling: 1. Beat cream cheese and icing sugar in small bowl at
medium speed of electric mixer until light and fluffy. Gradually add liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired. 2. Fold remaining cream into cheese mixture.
3. Spread over cooled base. Chill 3 hours or overnight.
Garnish with toasted almonds and/or reserved whipped cream. Hint: Try other liqueurs in place of Amaretto liqueur. About 10 servings. Freezing: Excellent —–