Grandma Birdie Smith'S Icebox Cake - cooking recipe

Ingredients
    24 ladyfingers
    2 oz. Baker's chocolate
    1/2 c. granulated sugar
    1/4 c. water
    4 eggs, separated
    1 tsp. vanilla
    1 c. butter
    2 c. powdered sugar
    4 stiffly beaten egg whites
Preparation
    Boil the chocolate, granulated sugar and water together until smooth. Add the vanilla.
    Cream together the butter, powdered sugar and 4 egg yolks. Stir this into the chocolate mixture. Fold all into the stiffly beaten egg whites.
    Line a jelly roll pan with ladyfingers. Alternate with chocolate mixture and ladyfingers, ending with chocolate. Leave in refrigerator overnight. Serve with whipped cream.

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