Mocha Ice Box Cake

14 ingredients
6 steps

Ingredients

  • 2 1/2 dozen lady fingers separated
  • 1 cup milk hot
  • 3 tablespoons instant coffee
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 18 teaspoon salt
  • 3 large eggs
  • 1 x egg whites stiffly beaten
  • 1 x egg yolks well beaten
  • 1 teaspoon vanilla extract
  • Whipped Cream Topping
  • 1/2 pint heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. 1
    Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes.
  2. 2
    Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture.
  3. 3
    Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites.
  4. 4
    Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers.
  5. 5
    Chill overnight or until firm.
  6. 6
    When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream.

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