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Name: Chocolate Ice Box Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: (baked in thin tiles); 1 pn Salt; 1 Block Chocolate Macadamia; 2/3 c Sugar; 1 lg Egg; 2 1/2 c Evaporated skim milk or lite; 1 tb Sugar; 1/4 c Warm water; 1 ts Vanilla; 1/4 c Cocoa; 4 ts Powdered egg whites; 1/4 c Cornstarch

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INGREDIENTS

(baked in thin tiles)
1 pn Salt
1 Block Chocolate Macadamia
2/3 c Sugar
1 lg Egg
2 1/2 c Evaporated skim milk or lite
1 tb Sugar
1/4 c Warm water
1 ts Vanilla
1/4 c Cocoa
4 ts Powdered egg whites
1/4 c Cornstarch

Servings

INSTRUCTIONS

Line a loaf pan or terrine with plastic. In a medium saucepan, combine sugar, cocoa, cornstarch, and slat, stirring to mix well. Whisk in 3 to 4 tablespoons of the milk, just enough to moisten dry ingredients, then whisk in egg. Whisk in remaining milk. Over medium heat, bring mixture to a bubble, stirring constantly. Continue to cook and stir for 2 more minutes until mixture is very thick. Remove from heat and stir in vanilla. In a large bowl, combine powdered egg whites and warm water. Whip to stiff peaks. Gradually add sugar and beat at high speed until stiff and glossy. By hand, fold 1/2 of the chocolate mixture into beaten whites. Spread egg white mixture into prepared pan, layer remaining chocolate mixture over top. Swirl together for a marbled effect. Push 18 tiles into pudding, arranging vertically in 3 rows of 6, about 1/2 inch apart. (Stand tiles upright, parallel to length of pan, so that when dessert is sliced, edges of tiles will form stripes). Wrap and freeze several hours or overnight. To serve, set out at room temperature about 1 hour to soften. Unmold and slice while slightly frozen. By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life, January 1999

NOTES

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Chocolate Ice Box Cake

(baked in thin tiles)
1 pn Salt
1 Block Chocolate Macadamia
2/3 c Sugar
1 lg Egg
2 1/2 c Evaporated skim milk or lite
1 tb Sugar
1/4 c Warm water
1 ts Vanilla
1/4 c Cocoa
4 ts Powdered egg whites
1/4 c Cornstarch

Line a loaf pan or terrine with plastic. In a medium saucepan, combine  sugar, cocoa, cornstarch, and slat, stirring to mix well. Whisk in 3  to 4 tablespoons of the milk, just enough to moisten dry ingredients,  then whisk in egg. Whisk in remaining milk. Over medium heat, bring  mixture to a bubble, stirring constantly. Continue to cook and stir  for 2 more minutes until mixture is very thick. Remove from heat and  stir in vanilla. In a large bowl, combine powdered egg whites and  warm water. Whip to stiff peaks. Gradually add sugar and beat at high  speed until stiff and glossy. By hand, fold 1/2 of the chocolate  mixture into beaten whites. Spread egg white mixture into prepared  pan, layer remaining chocolate mixture over top. Swirl together for a  marbled effect. Push 18 tiles into pudding, arranging vertically in 3  rows of 6, about 1/2 inch apart. (Stand tiles upright, parallel to  length of pan, so that when dessert is sliced, edges of tiles will  form stripes). Wrap and freeze several hours or overnight. To serve,  set out at room temperature about 1 hour to soften. Unmold and slice  while slightly frozen.    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life, January 1999

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 10 servings

Calories: 200
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 21.2mg		7 %
Sodium 41.7mg		1 %
Potassium 45.2mg		1 %
Total Carbohydrate 47.4g		14 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 47.3g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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