Recipe - Instant Chocolate Cake
Categories: New, Text, Import, Instant Chocolate Cake
8 ounce Plain round chocolate wafer
cookies
1 cup Heavy cream
One fourth cup Confectioners' sugar
2 teaspoon Vanilla
Set One fourth of the cookie chunks in a 10inch pie plate. In a chilled bowl with
chilled beaters whip the cream until semi stiff. Incorporate the sugar and
beat until stiff; fold in the vanilla.
Crumble a quarter of the cookies in a 10inch pie plate. Spread a quarter
of the whipped cream over the cookies. Arrange some whole cookies over
that, spread with another quarter of the whipped cream. Repeat with layers
of whole cookies and whipped cream, ending with a layer of whipped cream.
Cover the pie with plastic wrap and refrigerate for 8 hours at least or,
preferably overnight.
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720
Posted to MCRecipe Digest V1 #277
Date: Mon, 4 Nov 1996 08:50:21 0500
From: Meg Antczak meginny@frontiernet.net
Instant Chocolate Cake recipe makes 8 Servings
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