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CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

10 Eggs; separated
3/4 c Sugar
1 pk Ground filberts
2 Bars of sweet pareve chocolate
2 Stick softened margarine
3/4 c Sugar
1 ts Vanilla

INSTRUCTIONS

This makes a very large recipe.
1. 10 eggs separated. Beat whites with 3/4 cup sugar. Fold in 1 package of
ground filberts ( walnuts may be used). Bake in 9x12 baking pan at 350º for
1/2    hour.
2. Melt 2 bars of sweet pareve chocolate. ( Shmerlings Chocolate is good).
Beat egg yolks, 2 stick softened margarine, 3/4 cup sugar. Blend in melted
chocolate and 1 teaspoon vanilla. Pour on top of cake. Bake for 10 minutes
at 350º.
3. Put in freezer. Take out 10 minutes before serving.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on Apr 1,
1998

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