Trixie, my deepest apologies. I cannot find the one I actually used. It seems I got it mixed up with the one I found here posted by Marilyn in 2006. Marilyn said she will never use another recipe for Chocolate Cake and I agree. Here is what I remember of mine, and following it is Marilyn's: Ingredients: 1 lb semi-sweet chocolate, chopped 2 sticks butter 8 whole eggs 1 cup Splenda cup strong coffee 1 cup Splenda Glaze: 4 oz semi-sweet chocolate + 3 TBS butter  melt in double boiler Preparation: 1. Preheat oven to 325 degrees. 2. Generously grease a springform cake pan, including the sides. Line bottom with parchment paper. Line entire pan with heavy duty aluminum foil to make it waterproof. 3. Melt chocolate with butter over barely simmering water. Meanwhile, 4. Beat eggs for about 5 minutes, or until doubled in volume, then add Splenda. 5. When chocolate mixture has melted, add coffee. 6. Carefully fold in about 1/3 of the eggs. Fold until only a few streaks of the egg is showing. Then add another 1/3 using the same procedure, and finally the last third of the eggs. 7. Pour into pan and bake for about 22  25 minutes, or until the sides pull away from the pan. It will look like baked brownies. 8. Cool in the pan, then place pan in refrigerator for at least 8 hours or overnight. 9. 30 minutes before serving, remove from pan and invert onto plate. Spread with glaze to within ¼" of the edge. 10. Slice using a very hot but dry knife. --------------------------------------------------- Marilyn's recipe: I have a really good recipe for flourless chocolate cake but I saw this one in the new Fine Cooking magazine and had to try it because it's so much easier and quicker than mine. This was so good that I will never make my old recipe again! Flourless Chocolate Torte 16 ounces semi-sweet chocolate, chopped (divided) (their recipe called for bitter-sweet) 7 1/2 ounces butter cut into pieces (divided) 1/2 teaspoon instant espresso powder (this was my addition, it just makes chocolate taste more like chocolate.) 5 large eggs 1 cup granulated sugar 1 1/2 teaspoon real vanilla extract 1/4 teaspoon table salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Position rack in the middle of the oven and heat to 300°. Lightly butter the bottom of a 9X2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess. Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth, stir in espresso powder. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate then increase the speed to medium high and continue beating for 30 seconds. Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. DonÂt over cook; torte will look soft and not set. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight. Melt remaining 4 ounces of chocolate with remaining 1 1/2 (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4-inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator 30 minutes. Cut into 12 servings using a hot knife (dip knife in very hot water and dry). Here is a picture of it cut. Marilyn

This is one my family likes. Believe it came out of a BHG magazine. Best Coffee Cake Prep: 35 minutes Bake: 65 minutes Cool: 2 hours 1 recipe Pecan Streusel (see recipe below) 4 eggs 6 tablespoons butter, softened 1-1/2 cups chopped pecans 2-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 8-ounce package cream cheese, softened 1-1/2 cups sugar 2 teaspoons vanilla Directions 1. Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan or 10-inch fluted tube pan using as much of the 6 tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside. 2. In a medium bowl combine the flour, baking powder, and salt; set aside. 3. In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat 4 to 5 minutes until light and fluffy. 4. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one-third at a time, until just combined. 5. Spoon one-third to one-half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with remaining Streusel. 6. Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean. 7. Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings. Pecan Streusel: In a small bowl combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 tablespoon unsweetened cocoa powder, and 1-1/2 teaspoons ground cinnamon.

This recipe isn't for Cinnabon coffee cake but the actually Cinnamon rolls. They are pretty dead on. I have par-baked them and then finished baking them later and they still turned out great. Another note - I swear by Danncy Vanilla. I picked up mine off of Ebay and it makes a HUGE difference in recipes. 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. 2 After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 min. In a small bowl, combine brown sugar and cinnamon. 3 Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4 Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

I haven't made a tree, only doves, I don't see why another shape wouldn't work. Cardamom may be omitted. Kulich (Sunset Apr.79) koo-leech, Russian Easter Bread (less rich in eggs and butter than traditional ones) 1/2 warm water 2 pkg. active dry yeast 3/4 c. milk 1/2 c. sugar 1 tsp. cardamom 2 tsp. salt 2 oz. butter about 5 c. unsifted flour 2 eggs. slightly beaten 2 tsp. grated lemon rind 1/2 c. chopped blanched almonds 1/4 c. each raisins, candied orange peel, cherries & citron Sugar glaze: 1 c. pd. sugar plus 5 tsp. milk Dissolve yeast in water; set aside. Scald milk & pour nto mixer bowl. Stir in sugar, cardamom, salt & butter; cool to lukewarm. Beat in 3 cups flour until dough pulls away from sides of bowl. Beat in with wooden spoon yeast mixture, eggs, rind, nuts & fruit. Work in remaining flour, kneading 10 min. until smooth & elastic. Turn in greased bowl, cover, let rise until doubled. Punch down & form 3 ovals for 3 greased 1-lb. coffee cans. Cover with greased lids & let rise til lids pop off - about 1 1/2 hrs. Bake in preheated 350 F. oven about 35 min. or until skewer comes out clean. Cool in tins 10 min., remove & finish cooling on their sides. Before serving, drizzle glaze over tops & garnish with candied cherry and whole blanched almonds as flower petals.