---------- Recipe via Meal-Master (tm) v8.05

     Title: Chocolate Ambrosia
Categories: Cheesecakes, Chocolate
     Yield: 1 servings

          Chocolate cake:
     2 c  Hot water
     4 oz Cocoa powder
    11 oz Mayonnaise
    14 oz Sugar
     1 tb Baking soda
     1 ts Salt
    14 oz Cake flour
          Coconut ganache:
     1 qt Heavy cream
   1/3 c  Coconut rum; (1/3 to 1/4)
     2 lb Semisweet chocolate chopped
          Mandarin orange sections
          Grated coconut
          Shaved chocolate

   For the Cake: Place hot water an cocoa powder in the bowl
 of a mixer with a paddle. Mix until blended. Add
 mayonnaise. Blend until creamy. Add sugar, baking soda, mix
 well. Add the flour in three batches, mix only until
 blended. Pour into a pan that has been sprayed with cooking
 spray, bake at 350 degrees for 3040 minutes.   Yield: 1
 9-inch layer cake    For the Ganache: Bring cream to a
 boil. Remove from the flame. Whisk in coconut rum, and
 chopped chocolate. Stir until all the chocolate has melted
 and set aside to cool.
    To Assemble: Once the cake has cooled, take a slicing
 knife and even out the top of the cake. From this one layer
 we will make four. Spread a thin layer of ganache on the
 bottom layer, top with a layer of mandarin oranges that
 have been drained from the juice and patted as dry as
 possible, a layer of freshly grated coconut and then
 another thin layer of ganache top. Repeat the process with
 the remaining 3 layers. Coat the top of the cake with a
 thin layer of ganache and garnish with mandarins and shaved
 chocolate.
    CHEF DU JOUR  CHEF CYNTHIA LONG

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