2 dozen lady fingers
1 c. powdered sugar
1 c. butter
1/2 lg. bar Hershey sweet chocolate
4 eggs
1 tsp. vanilla

Cream butter and sugar. Add melted chocolate. Beat in eggs, one at a time. Stir in vanilla. Split lady fingers in half lengthwise. Place cut side up in bottom of 9"x5" loaf pan. Spread with layer of chocolate mixture. Repeat layers making 4 layers of lady fingers and 3 of chocolate mixture. Place in refrigerator for 24 hours. To serve, turn upside down on cake plate or serve from pan. Slice thinly.