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English Toffee Refrigerator Cake
Author/Submitted by:
Whitman's Chocolate Cookbook ISBN 0-517-64157-7
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 2 1/2
ounces
Unsweetened baking chocolate,
(2-1/2 squares)
1/2
cup
Milk 2/3
cup
Granulated sugar 5
Egg yolks,
beaten
1
cup
Butter 1
cup
Powdered sugar 5
Egg whites 1
cup
Graham cracker crumbs 1
cup
Pecans,
chopped
1
cup
Whipped topping
Directions:
1.
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.
2.
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.
3.
To serve, cut cake into squares. Garnish with whipped topping.
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