Hi, This cake is perfect. Cheesecake 1 pkg. yellow cake mix 4 large eggs 2 tbsp. oil 2( 8 ounces) pkg. cream cheese, softened 1/2 cup sugar 1-1/2 cup milk 1 tbsp. lemon juice 1 tbsp. vanilla Pie filling Preheat oven to 300 degrees. Measure out 1 cup of dry cake mix and set aside. In a large bowl stir together the remaining cake mix, 1 egg and the oil.(mixture will be crumbly) Press mixture evenly into the bottom of a 13x9x2- inch pan. In the same large bowl, blend cream cheese and sugar together. add eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla until smooth. Pour on top of crumb crust. Bake at 300 degrees for 45 - 55 minutes or until center is firm. Cool at room temperature. Spoon pie filling over cake and chill for 1 hour.

FROZEN MIDNIGHT LADY (serves 12) Two 3 oz pkg ladyfingers 1 qt vanilla ice cream 1 qt chocolate ice cream 1 qt coffee ice cream 22 oz fudge ice cream topping 12 oz brickle bits Whipped cream Line sides & bottom of 10" springform pan with split ladyfingers, standing rounded, uncut edges around inside of pan. Drop slightly softened vanilla ice cream by scoopfuls into bottom of pan; smooth ice cream using back of a spoon to form an even layer. Cover ice cream with 1/3 of fudge topping. Sprinkle 1/3 of brickle bits over fudge topping. continue layering next 2 ice cream flavors & toppings as described above. Freeze for at least 24 hours. Garnish with whipped cream before serving.~~Uptown Down South

Here is the recipe I use, everyone loves it: Chocolate Melting Cake 10 TB unsalted butter, diced 1 1/2 cup sugar 8 oz bittersweet chocolate, finely chopped 2 oz unsweetened chocolate, finely chopped 2 TB cornstarch 3 large eggs plus 4 large yolks at room temperature 2 tsp Grand Marnier (I refuse to buy this just for this one recipe & don't miss it) Adjust oven rack to upper middle position and heat to 350°F. Lightly butter 8 ramekins & dust with granulated sugar. Melt bittersweet and unsweetened chocolate and 10 TB butter in a bowl over simmering water, stirring occasionally until smooth, remove from heat to cool a bit. In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add chocolate mixture and stir to combine. Add eggs, yolks and liquor and whisk until fully combined. If chocolate is still warm, you may need to temper the eggs as you add them to the chocolate. Scoop 1/2 cup of batter into each buttered ramekin. Place filled ramekins on baking sheets and bake until tops are set, have formed shiny crusts and are beginning to crack, 16-20 minutes. Cool for before serving and serve with coffee ice cream. I don't think Carnival dusts the ramekins with the granulated sugar which adds an interesting crunch to the edge that I like. Otherwise, it tastes very similar. You may have to adjust cooking time, my oven is a few degrees off & takes 20-21 minutes to get it the way I want it. I can't remember where I got the recipe, possibly from someone on this forum.

I'm back searching again and how funny is it that my initial post from two years ago is the number one return in my Google search?! Lindac: we did see the cake featured in several shops on the Strada Nuova. Who knows, it might not just have been available in Venice but that's where we found it. I'm going to make pistachio pesto tomorrow with an overflow of basil tomorrow which got me thinking about that cake again. msprettyky: thank you for the link Here is a link that might be useful: pistachio cake