Recipe - Chocolate Chill Cake

8 ounce Baker's German's Sweet
Chocolate
3 tablespoon Water
2 Egg yolks
2 tablespoon Confectioner's sugar
2 cup Prepared Dream Whip Whipped
Topping
2 Egg whites; stiffly beaten
15 Double ladyfingers; split
(up to 20)

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 5inch 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@beachlink.com on May
12, 1998