Shed Mocha Cake



Mix sugar, water and chocolate in double boiler or heavy saucepan. Stir over heat until smooth. Add 5 beaten egg yolks, 2 tsp coffee or espresso and vanilla. Let cool and fold in beaten egg whites.

Divide crushed wafers into thirds. In a 9x13 pan lined with waxed paper, put a layer of crumbs, half the chocolate filling and repeat, ending with crumbs. Chill several hours or overnight (freeze if desired). Top with fresh whipped cream when serving.