Chocolate chill cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Baker's German's Sweet Chocolate |
| 3 | tablespoons | Water |
| 2 | Egg yolks | |
| 2 | tablespoons | Confectioner's sugar |
| 2 | cups | Prepared Dream Whip Whipped Topping |
| 2 | Egg whites; stiffly beaten | |
| 15 | Double ladyfingers; split (up to 20) | |
Directions
Melt the chocolate over hot water. Blend in water. Remove from heat; add egg yolks; beat until smooth. Add sugar; mix well. Chill.
Fold whipped topping into chocolate mixture, then fold in beaten egg whites.
Line bottom and sides of 9 x 5-inch loaf pan with wax paper. Line sides of pan with ladyfingers. Pour half of chocolate mixture into pan. Top with a layer of ladyfingers. Add remaining mixture; arrange a layer of ladyfingers on top. Chill 12 to 24 hours.
Unmold; garnish with more whipped topping and chocolate sauce, if desired.
Recipe by: Bakers Chocolate (1968) Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@...> on May 12, 1998