1 1/2 pts. heavy cream
6 tbsp. cocoa
6 to 8 tbsp. granulated sugar
Dash of salt
50 graham crackers
Curls from 2 semi-sweet chocolate squares

In chilled bowl, with electric mixer or hand beater, beat heavy cream with cocoa, salt and sugar until thick and easy to spread. Reserve and refrigerate 1/3 of this frosting.

Use remaining frosting to spread about 1/4 inch thick between 25 crackers, standing each on its end in a straight row on a cake plate. Then spread some frosting along inside of row.

Line up 25 more crackers filling as before, then placing snugly against the frosting on the inside of the first row. With reserved frosting, frost tops and sides of loaf. Top with chocolate swirls. CUT FROSTED LOAF AT AN ANGLE WHEN READY TO SERVE.