Chocolate Ice Box Cake
Yield
6 servingsPrep
15 minCook
5 minReady
6 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
milk chocolate
sweet, prefer german |
|
| 3 | tablespoons |
water
boiling |
|
| 1 | cup |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
beaten |
*
|
| 1 | pint |
cream
whipped |
*
|
| ¾ | Of |
angel food cake
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
milk chocolate
sweet, prefer german |
|
| 45 | ml |
water
boiling |
|
| 237 | ml |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
beaten |
*
|
| 473 | ml |
cream
whipped |
*
|
| 0.8 | Of |
angel food cake
|
*
|
Directions
MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten.
Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream.
Break angel food cake into irregular pieces.
Place half the cake bits in a pan, cover with half the chocolate custard.
Add remaining cake, and cover generously with remaining chocolate.
Chill twelve hours, or overnight, in refrigerator.
