Chocolate Ice-Box Cake
3/4 cp fresh butter
1 1/4 cps powdered sugar
1/2 lb melted chocolate
1 cp whipped cream
1/2 tsp almond extract
1 1/2 dozen lady fingers
1 - Cream the butter; add the sugar and melted chocolate; and beat until light.
2 - Add the egg yolks, well beaten, and the flavoring; and fold in the egg whites, whipped stiff
and combined with the beaten cream.
3 - Line a 3 pint mould with waxed paper; place some of the macaroons on the bottom and lady fingers
around the sides.
4 - Transfer half the chocolate mixture to the mould.
5 - Cover with macaroons and put in the remaining chocolate mixture.
6 - Chill in the refrigerator for 3 1/4 hours.
7 - Cut in wedge shaped pieces and serve withn whipped cream.