Pour immediately into a shallow pan (10 by 15 in.) which has been greased and lined with greased paper. Fill the pan to a depth of only half an inch. Bake in a 350° F. oven for 15 to 20 minutes, or until the top springs back when pressed with a finger. While the cake is baking, melt the chocolate in double boiler. Blend with the cream which has been whipped. As soon as the cake is done, turn out on a towel which has been well sprinkled with confectioners’ sugar. Cut off the edges of the cake, and roll at once. When cool, unroll and spread with the chocolate cream filling. Roll again. Cover with waxed paper until set. _CHOCOLATE FROSTING_ 1 Economy Size (7 oz.) Nestlé’s Semi-Sweet Chocolate—melted 2 tbs. butter 1 cup sifted confectioners’ sugar ¼ cup hot milk Melt chocolate and add butter and sifted sugar. Add milk slowly and beat until smooth and satiny. _CHOCOLATE FILLING FOR CREAM PUFFS_ 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate ⅔ cup sugar ⅓ cup sifted all-purpose flour ⅛ teaspoon salt 2 cups scalded milk 1 teaspoon vanilla 2 eggs or egg yolks Melt chocolate in double boiler. Mix the dry ingredients. Add scalded milk gradually. Cook 15 minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add eggs, slightly beaten, and cook 2 or 3 minutes longer. Remove from fire. Add melted chocolate. Cool and flavor. Use as a filling for your favorite cream puff recipe. _CHOCOLATE FUDGE_ 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 cup milk ½ cup granulated sugar ½ cup brown sugar ¼ teaspoon salt 3 tablespoons butter 1 teaspoon vanilla 1 cup coarsely broken walnuts Break up chocolate and dissolve in milk, stirring until mixture is smooth. Add sugars and salt. Stir until sugars are dissolved then continue cooking _without stirring_ to 234° F. or soft ball stage. Remove from fire. Add vanilla and butter, cool to 110° F. without beating. Then beat until mixture begins to thicken. Add nuts and pour into wax-lined pans—about 8″ x 4″. Cut into squares. _CHOCOLATE ICE CREAM DE LUXE_ 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 tablespoon white corn syrup ½ pint of heavy cream 2 egg whites beaten stiffly Melt chocolate in double boiler. Add corn syrup and stir. Add melted chocolate mixture to cream, which has been beaten until thick but not stiff, and beat well. Pour into freezing tray of electric refrigerator, and freeze to a mush; remove from tray and stir in the stiffly beaten egg whites. Return to tray and freeze. Stir once to insure smoothness, and return to refrigerator. Freezing time, two hours. Serves six. _CHOCOLATE CHIP ICE CREAM_