20 Lady Fingers
1/2 lb. sweet cooking chocolate
3 eggs, separated
1 tsp. vanilla
1 c. whipping cream, divided in half

Line straight sided loaf pan 11x4x2 1/2 with waxed paper leaving overhang. Separate lady fingers. Place 8 halves in row in bottom of pan.

Melt chocolate over hot water; remove from heat. Add egg yolks one at a time, beating vigorously after each addition. Beat egg whites stiff; fold in. Add vanilla. Whip 1/2 cup cream; fold in.

Spread 1/4 chocolate mixture on lady fingers. Add another row of lady finger halves. Repeat until there are 4 layers of chocolate. Top with remaining lady fingers. Chill overnight. Remove wax paper. Place on dish. Whip remaining cream and frost sides of cake. Makes 8 servings.