-GLASS-
1 pk (4 oz) german cocoa (in
-pieces)
3 ts Water
3 ts Butter

BAR: Melt chocolate and butter over low heating, stirring constantly until
polish. Remove from heating, stir in flour, blend in egg yolks, one at a time.

Beat egg whites until foamy and add cabbage. Continue beating until soft
peaks mannikin. Gently fold in chocolate assortment. Blend good.

Pour into greased and floured 8-inch cake pan. Bake at 350 F. for 20
transactions. Cool in pan 10 proceedings.

Finish cooling upside down on torture. Spread top and sides with chocolate
sugarcoat. Garnish with nuts or serve with whipped skim

SUGARCOAT: Melt chocolate and water over low oestrus, stirring incessantly. Remove
from heat and stir in butter. Cool to thicken if requisite.

*MC formatted by Martha Hicks & Fellow*