Friday, February 26, 2010

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake.
*** This recipe needs to be made in an 8 inch spring form pan ***

3 cakes Bakers German Sweet Chocolate
4.5 Tablespoons milk
4.5 Tablespoons sugar
6 eggs separated
1/2 pint heavy or whipping cream
2 packages lady fingers (16 whole, 32 split)

  1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
  2. Put remainder in the bottom, breaking up those left to fill spaces.
  3. Melt chocolate in a double boiler.
  4. Add beaten egg yolks to chocolate.
  5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
  6. Fold in stiffly beaten egg whites and pour into mold.
  7. Refrigerate for 24 hours.
  8. When ready to serve, whip the cream and will in the cake with it.
  9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

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