Chocolate Chill Cake

8 oz Baker's German's Sweet Chocolate
3 tb Water
2 Egg yolks
2 tb Confectioner's sugar
2 c Prepared Dream Whip Whipped Topping
2 Egg whites; stiffly beaten
15 Double ladyfingers; split (up to 20)

Melt the chocolate over hot water. Blend in water. Remove from heat; add egg yolks; beat until smooth. Add sugar; mix well. Chill.

Fold whipped topping into chocolate mixture, then fold in beaten egg whites.

Line bottom and sides of 9 x 5-inch loaf pan with wax paper. Line sides of pan with ladyfingers. Pour half of chocolate mixture into pan. Top with a layer of ladyfingers. Add remaining mixture; arrange a layer of ladyfingers on top. Chill 12 to 24 hours.

Unmold; garnish with more whipped topping and chocolate sauce, if desired.

Chocolate Chill Cake printer friendly version located here. (Just the recipe. Nothing else.)
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