Grandma Birdie Smith'S Icebox Cake - cooking recipe
Ingredients
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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
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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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