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Chocolate Charlotte Russe

1 pint cream whipped until stiff cup powdered sugar 1 cup Lowney's Cocoa 3 egg whites 4 teaspoon salt 2 ounces Lowney's Premium 1 teaspoon vanilla or Chocolate or 1 tablespoon brandy sponge cake or macaroons Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds; then one half hour will be sufficient to chill it. See colored illustration, Plate II, opposite.