Chocolate ice box cake

Yield: 6 servings

Measure Ingredient
½ pounds German sweet chocolate
3 tablespoons Boiling water
1 cup Powdered sugar
2 Egg yolks
1 teaspoon Vanilla
2 Beaten egg whites
1 pint Cream, whipped
¾ Of an angel food cake

(mix can be used)

MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.

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