1/4 lb Butter (or margarine) 2 1/2 t Cocoa
1 C Icing sugar 1/2 lb Graham crackers
2 lg Eggs Milk
3/4 C Cashews or almonds 3/4 t Vanilla
Cream together the butter and sugar. Chop the nuts and roast if desired.
Soak the crackers in the milk until they are soft but have not turned to
mush. Dissolve cocoa in about 2 T milk, and add this and the nuts to the
creamed butter/sugar mixture.
Separate the eggs and set the whites aside. To the creamed mixture add the
yolks and vanilla and beat. Whip the whites until stiff peaks form, then
fold this into the mixture.
Line a 9-inch square pan with a layer of crackers, mixture, and crackers.
Top with the remaining mixture and set in the refrigerator until hard.
NOTES:
* A no-bake graham-cracker chocolate cake — This is a delicious,
easy-to-make cake that everyone enjoys. It came from an East Indian friend
of mine who said it had been in the family. It seems western so I am
uncertain of its origins.
* Depending on how you want the texture of the cake you can soak the
crackers until they are slightly softened or until they fall apart.
: Difficulty: easy to moderate.
: Time: 30 minutes preparation, several hours chilling.
: Precision: approximate measurement OK.
: Rob Robson
: School of Computer Science, McGill University, Montreal, P.Q., Canada
: musocs!mugeneral!rob@eddie.mit.edu
: seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob
:
Yields
1 cake