English toffee refrigerator cake

12 servings

Ingredients

Quantity Ingredient
2½ ounce Unsweetened baking chocolate (2-1/2 squares)
½ cup Milk
⅔ cup Granulated sugar
5 Egg yolks, beaten
1 cup Butter
1 cup Confectioners' sugar
5 Egg whites
1 cup Graham-cracker crumbs
1 cup Pecans, chopped
1 cup Whipped topping

Directions

Makes 12 servings

Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture.

Beat egg whites until stiff. Fold chocolate mixture into egg whites.

Blend well.

Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture.

Chill for 24 hours.

To serve, cut cake into squares. Garnish with whipped topping.

From Whitman's Chocolate Cookbook ISBN 0-517-64157-7

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