Chocolate ice box cake
6 servings
Ingredients
| Quantity | 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 | |
Directions
(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.