wrote:
>
> On Feb 16, 5:09 pm, Sky > wrote:
> > wrote:
> >
> > > This recipe is from "Polly Puts the Kettle On," by Pauline C. Calder,
> > > 1948.
> >
> > >http://www.amazon.com/Polly-puts-Ket...rite/dp/B0007H...
> > > (cover only)
> >
> > > 15 lady fingers
> > > 1.5 bars Mailliard's or any semi-sweet chocolate
> > > 4 Tbs. hot water
> > > 4 egg yolks beaten light
> > > 4 egg whites beaten stiff
> > > 1 tsp. vanilla
> > > 3/4 cup XXXX sugar
> >
> > > Trouble is, it doesn't say what size bar we're talking about! In this
> > > case, would you say a bar is one ounce, or what?
> >
> > > Lenona.
> >
> > When I make chocolate icebox cake, I use 8 ounces of chocolate, melted.
> > I'd be interested to learn the recipe's directions that you use.
>
> It says:
>
> "Melt chocolate in hot water, add sugar and egg yolks. Stir well and
> add to beaten egg whites and vanilla.
>
> "Line mold with wax paper and lady fingers, halved. Cover with
> chocolate mixture and fill mold in layers with lady fingers and
> mixture. Allow to stay in icebox overnight. Unmold and serve with
> whipped cream spread like frosting over the whole mold."
>
> Lenona.

Ah, I wondered; thanks for sharing the recipe's instructions. If you're
interested in the "icebox cake" recipe I use, it can be found with
detailed instructions (and photos, too -- just scroll down to the "tips
'n tricks" link at the bottom) on RFC's very own "signature dishes"
website at this location (thanks & kudos to CC!!!) --
http://www.recfoodcooking.com/sigs/S...ox%20Cake.html
-- HTH too ;D

Sky, whose favorite dessert is "chocolate icebox cake" <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice