1T. cocoa
1t. vanilla
1/2 box vanilla wafers (crushed into crumbs)
1 cube butter
2 eggs separated (room temperature)**
1c. nuts (optional)
Cream together the sugar, cocoa, and butter. Stir in beaten egg yolks, vanilla, and nuts. In separate bowl, beat egg whites until they are stiff. Then gently fold beaten egg whites into the mixture. Line 8x8-inch pan with vanilla wafer crumbs. Spread mixture onto the crumbs and top with more vanilla wafer crumbs. Chill in refrigerator 24 hours. Top with whipped cream. Keep refrigerated.
**Pasteurized egg whites and yolks may be used as the eggs will not be cooked in this recipe. The whites and the yolks will be used separately in this recipe. Be sure to add some cream of tartar, lemon juice, or white vinegar for the egg whites to fluff for the recipe. For 1 egg white, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.
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