Frosted Graham Loaf
|Heavy cream||1 1⁄2 Pint|
|Granulated sugar||8 Tablespoon|
|Graham cracker squares||50|
|Semi sweet chocolate squares||2 Ounce, made into curls (2 squares)|
1. In chilled bowl, with mixer or hand beater, beat cream with cocoa, salt, and sugar until thick and easy to spread. Refrigerate one third of frosting.
2. Use remaining frosting to spread, about 1/4 inch thick, between 25 graham crackers, standing each on its side, in a continuous straight row, on a cake plate.
3. Now spread some frosting along inside of this row. Then line up 25 more graham crackers, filling as before, then placing snugly against frosting on inside of first row.
4. With reserved frosting, frost top and sides of loaf; top with chocolate curls; refrigerate until serving time next day.
Cut frosted loaf on an angle, into slices about 1/2 to 3/4 inch thick; then, if desired, cut center slices in half.
Serving size: Complete recipe
Calories 6323 Calories from Fat 3147
% Daily Value*
Total Fat 363 g557.9%
Saturated Fat 194.3 g971.5%
Trans Fat 0 g
Cholesterol 986.5 mg328.8%
Sodium 4655.4 mg194%
Total Carbohydrates 763 g254.3%
Dietary Fiber 55.5 g222.1%
Sugars 309.2 g
Protein 79 g158.7%
Vitamin A 211.7% Vitamin C 7.2%
Calcium 104.8% Iron 204.3%
*Based on a 2000 Calorie diet