cake-chocolate ice-cream torte
By bmbohn
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.
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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
Preparation
Step 1
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.