cake-chocolate ice-cream torte

When I worked at the Wis Telephone Co. back in the 60's a fellow employee used to make this for us at Xmas time.

cake-chocolate ice-cream torte
cake-chocolate ice-cream torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Graham cracker crust;

  • 15

    double crackers, crushed

  • 1/4

    cup melted butter

  • 1/2

    cup sugar

  • mix together and press into an 8x8 pan, reserving 1/2 cup for topping

  • Filling;

  • 1/2

    cup butter

  • 2

    cups powder sugar

  • 3

    egg yolks (use pasturized egg substitute)

  • 1/2

    tsp salt

  • 1

    tsp vanilla

  • 2

    oz. melted baking chocolate

  • 3

    stiffly beaten egg whites

  • Topping;

  • 1

    quart vanilla or peppermint ice cream

  • maraschino cherries

Directions

Graham cracker crust; bake at 350 degrees for 10 min. Filling; Cream butter and sugar, add remaining ingredients except for beaten egg whites. Gently fold in the egg whites. Spread into cooled crust. Ice Cream topping; spread 1 quart vanilla or peppermint ice cream over the top. Sprinkle with reserved crumbs. Garnish with maraschino cherries. Freeze until firm. Remove from freezer about 15 min. before serving.

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