Old-Fashioned Chocolate Icebox Cake Recipe




Old-Fashioned Chocolate Icebox Cake Ingredients

4 eggs, separated
1 dash salt
2 oz chocolate, semisweet 2 oz
2 tbsp powdered sugar water whipped cream

A Recipe for
Old-Fashioned Chocolate Icebox Cake

 

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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This is a recipe for Old-Fashioned Chocolate Icebox Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Old-Fashioned Chocolate Icebox Cake

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.







Old-Fashioned Chocolate Icebox Cake Directions

Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of
ladyfingers with the flat side up in the bottom of the pan, covering
the entire bottom evenly. Whip the egg whites with a dash of salt,
until stiff. Set aside. Combine the chocolate, sugar, and water in
the top of a double boiler. When the chocolate is melted, add the egg
yolks and beat with an electric mixer (no need to wash beaters after
whipping the whites), beating at high speed, until mixture is light
and fluffy. Fold the egg whites into the chocolate mixture. Turn half
the mixture into the pan lines with ladyfingers. Top with another
layer of ladyfingers. Cover with remaining chocolate mixture and
still another layer of ladyfingers. Cover and chill 24 hours, until
set. Unmold onto serving platter and decorate with whipped cream.

Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas This recipe was specially prepared for the owners
of the new General Electric refrigerators in 1927. Source: Gail
Teichmann

Serves: 6

 

 

 

 

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