---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MOCHA MOOSE CAKE BY WILLIAM BLAYLOCK
  Categories: Desserts
       Yield: 16 pieces
  
       1 qt REAL dairy cream
       1 pk Yogurt starter
       1 oz DARK UNSWETENED chocolate
     1/4 c  UNDUTCHED coco
       1 pk Unflavored knox geletain
       2 c  Brown sugar
       2 ea Pie crust (chocolate pref)
  
   heat cream to 180 degrees and hold for 5 mins.  add chocolate, coco
   and geletain.  cool to 110 degrees. add yogurt starter, and stir well
   (but not enough to solidify the cream).  culture for 8 hours at 70 to
   100 degrees. chill for 8 hours.  if you are in a hurry or lazy (like
   I usually am) reheat to about 80 degrees and add the brown sugar.
   whip to stiff peaks and pour into two pie crusts.  freeze for at
   least 1 hour before serving.
  
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