2 c. solid Crisco shortening
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs. confectioners sugar
(sift if lumpy)
Beat for 5 minutes.
Store airtight in the refrigerator.
Keeps for months.
If you want chocolate (or brown) frosting, add cocoa to taste.
155134
CHOCOLATE
MOUSSE
TORTE
CRUST:
12 oz. vanilla wafers
1 1/4 sticks butter
FILLING:
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
TOPPING:
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla
Combine crushed vanilla wafers with butter.
Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes.
Melt chocolate, sugar and milk in double boiler.
Cool.
Beat egg yolks and vanilla.
Add to cooled chocolate mixture. Beat egg whites and fold in mixture.
Put on wafer crust.
Refrigerate.
Add whipped topping mixture before serving.
155135
LOW
CHOLESTEROL
CHOCOLATE
CAKE
CAKE:
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