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Chocolate Ice-Box Cake

1½ doz. lady fingers 1½ cakes sweet chocolate 2 T water 2 T powdered sugar 4 eggs Melt chocolate in double boiler, add water and sugar, and yolks of eggs. When mixture has cooled fold beaten whites into it carefully. Line a mold with waxed paper, then lay a layer of lady fingers (split) in bottom and along sides; then pour a generous portion of the chocolate mixture in and then more lady fingers until all are used, the last layer to be lady fingers. Serve with sweetened whipped cream. 3 doz. lady fingers 1/2 lb. sweet butter 1 C sugar (powdered)