Joyce Cass, Wilton, Iowa, remembers a recipe her mother had back in the 1950s. It was for Icebox Cake, with layers of a whipped cream mixture and chocolate wafers, and was made in a springform pan.
Marsha Verostek, Fenelton, Pennsylvania, sends a homemade chocolate cake recipe from The Good Housekeeping Cook Book published in 1942.
Homemade Chocolate Cake With Peppermint
• 1 package (7 ounces) semi-sweet chocolate
• 2 tablespoons sugar
• 3 tablespoons cold water
• 3 eggs, separated
• 1 cup heavy cream, whipped
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract, optional
• 18 lady fingers, split
1. In top of double boiler, melt chocolate.
2. Add sugar and water, and mix well. Remove from heat.
3. Gradually stir chocolate mixture into egg yolks, and beat smooth with spoon. Cool.
4. Beat egg whites until stiff peaks form; fold into cooled chocolate mixture.
5. Fold in whipped cream and extracts.
6. Arrange some lady fingers on bottom of a 10-by-5-by-3-inch loaf pan, and top with some of the chocolate mixture.
7. Alternate layers of lady fingers and chocolate mixture until loaf pan is full, and all lady fingers and chocolate mixture have been used. End with lady fingers on top.
8. Chill in refrigerator for 24 hours. Serve with or without whipped cream.
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