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LADYFINGER CAKE

20 ladyfingers
6 oz. German sweet chocolate
2 Tbsp. sugar
2 Tbsp. hot water
4 eggs, separated
1 tsp. vanilla
Cool Whip

Line sides and bottom of pan with wax paper. Stand
ladyfingers around edge and fit in bottom of pan. In double
boiler, melt chocolate with sugar and water. Stir until smooth.
Cool. Mix egg yolks and add to chocolate. Set aside. Beat
the egg whites until stiff; fold into chocolate mixture. Add
vanilla. Pour 1/2 chocolate into pan. Top with ladyfingers.
Add rest of chocolate and top with ladyfingers. Cover with wax
paper and set a saucer on top. Compact filling. Leave saucer
on while refrigerating 6 hours or overnight. When ready to
serve, remove pan and top with Cool Whip and garnish with
chocolate curls.

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