Damsel in dis Dress wrote:
> Come on out. We know you're there.

giggle

That we are...

Here's an old family favorite...



Grandma's Icebox Cake (chocolate charlotte)

9x9 pan
waxed paper

2 sq baking chocolate
1/2 c regular white sugar
1/4 c water
1 c 10x sugar
1 c butter (softened [room temp])*
4 eggs (separated - yolks beaten, whites whipped)
2 doz almond macaroons, crumbled.
2 doz lady fingers

whipped cream
slivered almonds

-------------------------------------------------------
Start w/ all ingredients at room temperature...

melt choc over double boiler.
add sugar, water, and beaten egg yolks.
stir/cook until thick and smooth. (You are cooking the yolks at this
point.)
allow to cool

cream butter and the 10x sugar together.
add choc mixture and fold in beaten egg whites. Do not over-stir which
deflates the egg whites.

line pan w/ wax paper
line sides w/ lady fingers opened in half the long way.
put in a layer of crumbled macaroons
layer choc/macaroons/choc

top w/ whipped cream and slivered almonds

refrigerate for 24 hours prior to serving.

Serve in small portions. This is very rich! grin


* The butter worked best when softened to the point that you can stick
your finger in it. I put it in the microwave for 5 seconds at a time
to soften it up. You do not want it to be liquid, though...