Direct From Indiana

DEAR SOS: The German Chocolate Pie at Schnitzelbank Restaurant in Jasper, Ind., is absolutely wonderful. It is slightly rich but not too sweet. Would it be possible to get the recipe?

LINDA

DEAR LINDA: Certainly. The Schnitzelbank people sent us this recipe. They use German’s brand chocolate to get the flavor you remember. Thanks for asking.

SCHNITZELBANK’S GERMAN CHOCOLATE PIE

FILLING

1/2 cup sugar

2 tablespoons butter

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 (4-ounce) bar sweet chocolate, chopped

2 egg yolks, beaten

Pinch salt

1 (9-inch) baked pie shell

TOPPING

1/2 cup sugar

1 egg

1 (5 1/2-ounce) can evaporated milk

1/4 cup (1/2 stick) butter

1 1/2 cups unsweetened coconut

1/2 cup blanched, slivered almonds

FILLING

Combine sugar, butter, cornstarch, vanilla, chocolate, egg yolks and salt in saucepan. Cook and stir until thickened and smooth, about 5 minutes. Pour into baked pie shell. Let cool.

TOPPING

Combine sugar, egg, evaporated milk and butter in saucepan and cook, stirring, over medium heat just until it begins to boil. Remove from heat. Mixture will not be thick. Stir in coconut and almonds. Cool to room temperature, then spread on top of filling.

6 to 8 servings. Each of 8 servings:

656 calories; 234 mg sodium; 124 mg cholesterol; 45 grams fat; 59 grams carbohydrates; 9 grams protein; 1.19 grams fiber.

Rummy Yummy

DEAR SOS: As a child back in the ‘40s, I remember having rum cake from a bakery in East Los Angeles, which eventually reopened as Vickman’s. It was the best I’ve ever tasted. Is there a possibility the recipe is in your files?

DORA

DEAR DORA: Wish it were. We do, however, have a standard cassata (Sicilian Rum Cake), which you might find almost as good.

SICILIAN RUM CAKE (CASSATA)

Instead of making a three-layer cake, spread the filling between two layers and spread cake sides and top with whipped cream.

1 (9-inch) sponge cake

1/4 cup light rum

1/2 cup chopped candied fruits

1 1/2 pounds ricotta cheese

1 cup sifted powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon almond extract

1 ounce unsweetened chocolate, grated

6 candied cherries, sliced

Cut sponge cake into three layers. Pour rum over candied fruits and set aside.

Beat cheese, powdered sugar, cinnamon and almond extract with electric mixer until creamy, about 2 minutes. Drain fruit. Stir in chocolate and drained, soaked fruit, blending well.

Place 1 cake layer on large cake plate and spread with third of filling. Top with second cake layer and spread with third of filling. Top with remaining cake layer and spread remaining filling over top. Garnish with sliced cherries. Chill.

8 to 10 servings. Each of 8 servings:

440 calories; 169 mg sodium; 183 mg cholesterol; 16 grams fat; 57 grams carbohydrates; 15 grams protein; 0.54 gram fiber.