Cakes and Frostings

Chocolate Icebox Cake

  • 30 Lady fingers
  • 1/2 pint Whipped cream
  • 4 Eggs, separated
  • 1/2 pound Sweet chocolate
  • 3 tablespoons Water
  • 3 tablespoons Sugar

    • Melt chocolate in double boiler. Add sugar, water, and well-beaten egg yolks.Cook slowly until thick and smooth, stirring continually. When cool, add the stiffly beaten egg whites. Line the bottom of a cake form with stout waxed paper. Separate and place lady fingers closetogether on sides and bottom, cut rounded ends off. Take 1/2 of chocolate mixture and cover lady fingers; add another layer of lady fingers, then the rest of the lady fingers. Place in refrigeratorfor 30 hours. When ready to serve, remove rim of cake pan, slip on platter, and cover top with whipped cream, adding 1/4 cup confectioners' sugar and vanilla.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Devons of Trumbull, CT. 

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