| 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”