English Toffee Refrigerator Cake
Yield
12 servingsPrep
30 minCook
10 minReady
24 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | ounces |
unsweetened chocolate
unsweetened |
|
| ½ | cup |
milk
|
|
| ⅔ | cup |
sugar
granulated |
|
| 5 | each |
egg yolks
beaten |
*
|
| 1 | cup |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 5 | each |
egg whites
|
*
|
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 72.3 | ml/g |
unsweetened chocolate
unsweetened |
|
| 118 | ml |
milk
|
|
| 158 | ml |
sugar
granulated |
|
| 5 | each |
egg yolks
beaten |
*
|
| 237 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 5 | each |
egg whites
|
*
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
whipped topping, prepared
|
|
Directions
Melt chocolate; cool.
Combine milk, granulated sugar, and beaten egg yolks in top of double boiler.
Cook over boiling water, stirring constantly, until thickened.
Cool.
Cream butter, powdered sugar, and cooled chocolate together.
Blend into cooled egg-yolk mixture.
Beat egg whites until stiff.
Fold chocolate mixture into egg whites.
Blend well.
Combine graham crackers and pecans.
Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan.
Pour chocolate mixture into pan; top with remaining crumb and nut mixture.
Chill for 24 hours.
To serve, cut cake into squares.
Garnish with whipped topping.
