rlw@wxlvax.UUCP (11/17/83)
Pat's Mother's Chocolate Graham Cracker Cake 6 sq (6 oz) semi-sweet chocolate 3 eggs (separated) 1/2 tsp. vanilla 1/3 cup ground walnuts (optional) Sugar Honey Graham Crackers, broken in squares 1/2 pint heavy cream Maraschino cherries and citron (for garnish) Melt chocolate over boiling water; remove from heat. Add egg yolks, one at a time, beating vigorously after each. Beat egg whites until stiff, add to chocolate mixture and beat until smooth. Add vanilla (and walnuts). Line an oblong loaf pan with waxed paper. Use enough extra paper to fold over the top. Spread mixture over graham crackers (as if icing individual crackers). Pack the iced crackers upright in the pan. Cover the top and sides of the packed crackers with the remaining chocolate. Fold paper over the top; chill overnight. Remove paper; spread with whipped cream; garnish with cherries and citron (or whatever suits your fancy). Slice on the diagonal into six medium or four piggy servings. P.S. She usually skipped the walnuts.