---------- Recipe via Meal-Master (tm) v8.05
       Title: Bulls Eye Cheesecake- Part 2
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
            See part 1
        To dark mixture, add instant coffee & through a fine
   strainer, the cocoa. Stir until coffee & cocoa haved
   issolved & there are no visible specks of either. Now to
   form design. You have a scant 4 cups of each mixture. The
   two will be placed alternately in pan. Each segment will be
   scant 1 cup of mixture. Use two 1 cup glass measuring cups,
   one for the dark & one for the light. It does not matter
   which color you use first. Pour either directly into middle
   of the prepared pan.  It will spread out by itself to cover
   bottom of pan. Then pour same of the other mixture directly
   into middle of the first. This will spread out by itself
   also. Then use first color again, right in the middle.
   Continue until you have used all of both batters or four
   additions of each mixture.
        Now, handle pan very carefully in order not to disturb
   design. Place cake pan in larger pan & pour hot water into
   larger pan about 1 1/2 deep. If the larger pan is aluminum
   add about 1 tsp. cream of tartar to hot water to keep pan
   for discoloring. Carefully transfer to oven & bake 1 1/2
   hours. Then remove cake pan from hot water & set aside to
   cool. During baking the top of the cake will darken to a
   rich honey color & will rise up to & sometimes above the
   top of the pan; during cooling it will sink down to its
   original level. When bottom of cake has reached room
   temperature the cake is ready to be unmolded. Dip bottom of
   pan in wide fry pan of boiling water for 10-15 seconds
   before unmolding.
        After dipping bottom of pan in water, dry pan, cover
   it with flat plate or board, carefully hold cake pan &
   board firmly together & turn them over. If cake doesn't
   slip out of pan easily, bang pan & platter or board against
   work surface. Remove pan. Sprinkle crumbs over cake ( this
   will become bottom & crumbs will keep it from sticking to
   plate) cover with serving plate, turn it all over again,
   leaving cake right side up. Refrigerate. Will slice best if
   you dip a knife into a deep pitcher of very hot water
   before making each cut. The hotter the water, the better.
       From theservs@gate.net (Thomas E. Haug)