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cake-chocolate ice-cream torte

By

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

Details

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.

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