I just remember this recipe: Wild Turkey Fruit Salad (from Texas Seth) 1 Fresh pineapple 4 Bosc Pears 2 Pomegranates 1/3 Cup Pecan Halves *1-1/2oz Wild Turkey Liqueur 1/3 Cup Honey Peel, core, and chunk the pineapple into bite size pieces Hull the pomegranates and get the berries out. Core and slice the Bosc pears into bite size pieces, peel if you like. Mix the honey and the liqueur and pour over the fruits after mixing the fruits up. Let sit in the refrigerator for at least 2 hours before time to eat and then put the pecan halves over the top before serving. That keeps the juices from dampening the pecans. *Make sure it is the sweeter Wild Turkey Liqueur and not the Wild Turkey Bourbon.

Here is the standby recipe. I know, it is not very healthy, but my kids are very active in sports and burn off a lot of calories. Jo Pumpkin Muffins with Chocolate Chips 2 1/4 cups white sugar 1 (15 oz) can pumpkin pack 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all purpose flour 1 TBS pumpkin pie spice 2 tsp baking soda 1 1/2 tsp. salt 1 cup semisweet chocolate chips Preheat oven to 350 degrees. Grease (or spray) 12 large muffin tins (or 24 small). In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In another bowl, blend flour, pumpkin pie spice, baking soda and salt. Add to pumpkin mixture and blend well. Fold in chocolate chips. Spoon into muffin tins almost to the top. Bake for 30-35 minutes. (Note: I sprinkle Wilton's icing sugar on top before baking.)

Sounds wonderful!....sort of in the same genre as a Golden Caddilac or a Grasshopper or a Pink Squirrel or a Nutty Bishop! As an old pro at making ice cream drinks I might change your recipe to read: For one serving 2 scoops of coffee ice cream 1 oz cognac 1 oz creme de cacoa 1 oz kahlua Blend 20 seconds, pour into a large stemmed margarita glass and top with shaved chocolate! Um yum....that way you don't have to drink the whole quart of ice cream at once!!

Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley