| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”