Icebox Cake

• 1 box Vanilla Wafers (12 Ounce Box)
• 4 whole Eggs
• 24 ounces, fluid Evaporated Milk, Not Sweetened Condensed Milk
• 3 Tablespoons Powdered Sugar
• 8 ounces, weight Bakers German Sweet Chocolate
• 1 teaspoon Vanilla

1. Line a 9x13 dish with Vanilla Wafers (the bottom and around the four sides).
2. Separate egg yolks and egg whites. Add the egg yolks to the top section of a double boiler over medium-low heat. Beat in the evaporated milk and powdered sugar. Once sugar is dissolved, add the baker's chocolate. Continue to cook the mixture on a medium-low heat until the chocolate is dissolved and begins to thicken. Stir occasionally. A wooden spoon works best so you can "feel" the increased resistance in the mixture.
3. While the mixture is cooking, beat the egg whites in a large bowl until they have just stiffened and form soft peaks. Do NOT over-beat.
4. Once the chocolate mixture is thickened, remove from heat and add vanilla.
5. Fold the chocolate mixture into the egg whites gently. Do not stir or beat, just gently combine the two mixtures. Gently press any egg white on the surface down into the chocolate mixture.
6. Pour into your wafer-filled dish and allow it to "set" in the "icebox." When chilled, enjoy!

vanilla wafers, eggs, milk, powdered sugar, bakers, vanilla

Taken from tastykitchen.com/recipes/desserts/icebox-cake/ (may not work)