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Could there possibly be space for another cookbook at my house?

I have been collecting cookbooks for many years. At one time, I counted more than 1,000 of them, which seems like more than enough for any collector. However, I keep adding more to the collection, and enjoy reading them like novels.

Some of my most cherished cookbooks are the older ones. Many of them were published when housewives had to be creative with whatever they could find in the kitchen pantry, and it is amazing to see and try their favorite recipes.

It is no secret that I like desserts, so about 20 years ago, a cookbook full of all kinds of chocolate desserts found its way to my cookbook library.

With Natalie Haughton's 365 Great Chocolate Desserts cookbook, chocolate lovers can enjoy a homemade chocolate delight every day of the year without having to prepare the same treat twice.

There is a chapter called "Chocolate on a Pedestal," with recipes that are easy to make and a joy to serve. The following recipe for Chocolate Banana Split Streusel Cake is from this chapter.

The one thing that attracted me to this book is that the simplicity of the ingredients does not minimize the elegance of the desserts. Haughton uses semisweet chocolate chips in many of her recipes rather than the more expensive block chocolates.

If you are a chocoholic, you might be able to find a copy of this cookbook on the Internet or maybe at a yard sale. It would be worth the search.

Chocolate Banana Split Streusel Cake

1 stick (4 ounces) butter or margarine, softened
1 1/2 cups granulated sugar
2 large ripe bananas, peeled and mashed
1/2 cup firmly packed unsweetened cocoa powder
1 teaspoon vanilla extract
4 eggs
2 cups flour (all-purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
Chocolate Streusel Filling (recipe follows)
Powdered sugar

Preheat oven to 350 degrees. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium speed until well-mixed, 1 to 2 minutes. With mixer on low, beat in bananas, cocoa and vanilla until well-blended. With mixer on medium, add eggs one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda and salt. Beat into chocolate mixture alternately with sour cream just until combined.

Spread one third of batter evenly in well-greased 12-cup Bundt pan. Top with half of Chocolate Streusel Filling. Carefully spread half of remaining batter over filling. Top with remaining streusel, then remaining batter, spreading evenly.

Bake 50 to 55 minutes, or until a cake tester inserted in center comes out clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool completely. Sift powdered sugar over top.

Chocolate Streusel Filling:

4 tablespoons butter, melted and cooled
1/2 cup packed brown sugar
1/2 cup flour
6 ounces semisweet chocolate chips (1 cup)
1 cup chopped pecans
1/2 teaspoon ground allspice

In a medium bowl, combine butter, brown sugar, flour, chocolate chips, pecans and allspice. Mix until thoroughly combined.

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