12 lady fingers, cut
3/4 c. (1 1/2 sticks) butter
1 3/4 c. sifted confectioners' sugar
6 egg yolks
1/4 c. milk
1 1/2 tsp. vanilla
1 tsp. rum extract
4 oz. (4 sq.) melted unsweetened chocolate
6 egg whites
1 1/2 c. chopped walnuts
Whipped cream

Line 9 x 5 x 3 inch pan with waxed paper. Arrange lady fingers around sides and bottom of pan. Cream butter. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time. Beat until smooth after each one. Blend in milk, vanilla and rum extract. Blend in melted chocolate and blend well.

Beat egg whites until stiff, not dry. Fold into chocolate mixture. Fold in walnuts. Pour into prepared pan. Refrigerate overnight. To serve invert on serving plate. Remove waxed paper. Decorate top with whipped cream cut into thin slices to serve. Makes 12-15 servings.