Chocolate Icebox Cake, Whipped Cream

This was Patty's birthday cake when she was growing up. Her mother made it every year. Does anyone forget a special birthday treat, especially when topped with whipped cream?

• 1 cup whipping cream
• 1 tablespoon confectioners sugar

METHOD

Equipment: One 10 inch spring form pan.

Put water, chocolate and granulated sugar into small pan. Stir over low heat until chocolate is melted. Set aside to cool.

In a medium bowl, ssing an electric beater set on low, cream together the butter and confectioners sugar until smooth. Blend in salt and vanilla. Set aside.

Lightly beat egg yolks and add to cooled chocolate mixture. When blended, stir into butter and sugar mixture. Blend well.

With electric mixer on medium high, beat egg whites until they form stiff peaks. Fold into chocolate/butter mixture.

Line sides and bottom of spring form pan with half the lady fingers. Pour half the chocolate mixture on top of lady fingers. Make a second layer of lady fingers and chocolate, using all the chocolate.

Refrigerate for 24 hours. Before serving make whipped cream.

Chill bowl to be used for whipping and the beater for two hours before using. Whip on medium speed until cream thickens. Sprinkle on confectioners sugar, and continue to whip until cream forms soft peaks. Using a spatula, spread on cake.

Serves: 8 - 10

This recipe from www.inmamaskitchen.com

Contributor: Patty Butler for Mayme Okell

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