Chocolate Cake (Cayuga Mud Cake): Also from the Moosewood Restaurant Cooks for a Crowd. This is a great, rich chocolate cake but be careful! It uses 2 10" Bundt pans and the quantity of batter can make it a bit messy when you're adding the final ingredients. Here's what they say about it: "With strong hints of coffee and brandy, this dark, not-too-sweet cake is very moist as a result of its long, slow baking at a low temperature. Serve plain or topped with whipped cream." 3 Tbs butter (for buttering the pans) 2 Tbs cocoa powder (I've substituted instant espresso powder) 3 1/2 cups strong freshly brewed coffee 1/2 cup brandy, bourbon or a coffee, chocolate or mocha liqueur 1 lb (4 sticks) butter 10 oz (squares) unsweetened (baker's) chocolate 4 cups sugar 4 cups flour 1/2 tsp salt 2 tsp baking soda 2 tsp vanilla extract 4 lg eggs, beaten Preheat oven to 275 degrees. Generously butter two 10 inch Bundt pans. Dust with cocoa. Heat the coffee, brandy, butter and chocolate until the butter and chocolate have melted. Stir in the sugar and transfer to a large mixer bowl. Beat in the flour salt, baking soda and vanilla. Add the eggs and beat until the batter is smooth and evenly colored. Pour the batter into the prepared Bundt pans and bake for about 1-1/2 hours until the cakes pull away from the sides of the pans and the middles spring back when touched. Cool in the pans for 10 minutes. Invert the cakes onto serving plates, leaving the pans in place over the cakes until the cakes are cool. Variations: Dress up the cakes with a simple glossy glaze (3 oz bittersweet chocolate melted with 2 Tbs water or coffee. For Mandarin Chocolate Cake, replace the coffee with orange juice and the brandy with orange liqueur, such as Grand Marnier (which could also replace the water if you make the suggested glaze.)