Recipe - English Toffee Refrigerator Cake

2 One half ounce Unsweetened baking chocolate
(2One half squares)
One half cup Milk
2/3 cup Granulated sugar
5 Egg yolks, beaten
1 cup Butter
1 cup Confectioners' sugar
5 Egg whites
1 cup Grahamcracker crumbs
1 cup Pecans, chopped
1 cup Whipped topping

Makes 12 servings

Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks
in top of double boiler. Cook over boiling water, stirring constantly,
until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate
together. Blend into cooled eggyolk mixture. Beat egg whites until stiff.
Fold chocolate mixture into egg whites. Blend well.

Combine graham crackers and pecans. Sprinkle half the graham cracker crumb
and nut mixture over the bottom of an 8inch square pan. Pour chocolate
mixture into pan; top with remaining crumb and nut mixture. Chill for 24
hours.

To serve, cut cake into squares. Garnish with whipped topping.

From Whitman's Chocolate Cookbook ISBN 0517641577

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini