1 (4 oz.) box German chocolate
3 eggs, separated
1 pt. whipping cream
10 oz. box vanilla wafers
1/4 lb. butter (1 stick)
1 c. powdered sugar
1 tsp. vanilla

Melt chocolate and butter together in a microwave or on top of stove. (If on top of stove do so at a very low temperature to prevent scorching.) Let cool slightly, add beaten egg yolks, vanilla and powdered sugar. Cool very well. fold in egg whites beaten stiff. Then fold in whipped cream, stiffly beaten. Layer in dripper pan or long glass casserole dish. Bottom layer of crumbs, then chocolate mixture, crumbs, mixture and end with crumbs. Chill at least 24 hours. Keeps well and freezes well.