chocolate ice box cake, mom
This was a very pretty cake when Mom served it to guests.
No Image
prep time
cook time
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 7 ounces ladyfinger cookies
- 12 tablespoons butter
- 8 ounces sweet chocolate squares (baker's brand)
- 3 - eggs
- 3 tablespoons warm water
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup light rum
- 3/4 cup powdered sugar
How To Make chocolate ice box cake, mom
-
Step 1Butter 2 quart soufflé dish with 1 T butter. Moisten sugar with 1/4 c water and boil 5 min. Remove from heat and add rum. Cool partially, dip ladyfingers quickly in and out of the syrup and stand around the sides of the dish. Lay 2-3 on the bottom. Melt chocolate in 3 T water over double boiler until smooth. Stir in powdered sugar gradually. Separate egg yolks, add one at a time, beating well. Add 1 1/2 sticks butter, 1 T at a time and remove from boiler when well blended. Beat egg whites stiff but not dry, and fold into chocolate. Pour over ladyfingers. Cover and refrigerate overnight.
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