Recipe - Pesach Freezer Cake

10 Eggs; separated
Three fourths cup Sugar
1 pack Ground filberts
2 Bars of sweet pareve
chocolate
2 Stick softened margarine
Three fourths cup Sugar
1 teaspoon Vanilla

This makes a very large recipe.

1. 10 eggs separated. Beat whites with Three fourths cup sugar. Fold in 1 package of
ground filberts ( walnuts may be used). Bake in 9x12 baking pan at 350º for
One half hour.

2. Melt 2 bars of sweet pareve chocolate. ( Shmerlings Chocolate is good).
Beat egg yolks, 2 stick softened margarine, Three fourths cup sugar. Blend in melted
chocolate and 1 teaspoon vanilla. Pour on top of cake. Bake for 10 minutes
at 350º.

3. Put in freezer. Take out 10 minutes before serving.

Posted to JEWISHFOOD digest by Bella Parnes bparnes@aabgu.org on Apr 1,
1998