Chocolate Chill Cake

         Yield: 10 Servings
Categories: Cakes

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. Recipe by: Bakers Chocolate (1968)