Title: Chocolate Torte
Categories: Cake Pie Cookie Baked Blank
Yield: 8 Servings

		;
6		Egg whites
1/4	ts	Cream of tartar
1 1/2	c	Sugar
		;
1		6 oz. pkg. chocolate chips
16		Marshmallows
2/3	c	Evaporated milk
1	c	Whipping cream; whipped
1/2	c	Chopped nuts

MERINGUE:

Beat egg whites until foamy. Sprinkle in the cream of tartar. Beat until soft peaks form; then fold in sugar by sprinkling over whites. Spread on three 8" greased brown paper rounds placed on cookie sheet, and bake 1 hour at 250ø. Leave in oven, turned off, for at least another to dry out well. Remove and cool.

CUSTARD:

Combine chocolate chips, marshmallows, and milk and cook in top of double boiler until melted and blended. Cool, then refrigerate until thick. Fold whipped cream into chocolate custard. Spread on meringue layers, sprinkling each layer with chopped nuts. Stack layers like a cake. Chill well before cutting.

Serves 8 to 10.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #3

Recipe by: Mrs. John M. Slack, III

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