Title: English toffee refrigerator cake
 Categories: Chocolate, Cakes
      Yield: 12 Servings
 
  2 1/2 oz Unsweetened baking chocolate
           -(2-1/2 squares)
    1/2 c  Milk
    2/3 c  Granulated sugar
      5    Egg yolks, beaten
      1 c  Butter
      1 c  Confectioners' sugar
      5    Egg whites
      1 c  Graham-cracker crumbs
      1 c  Pecans, chopped
      1 c  Whipped topping
 
  Makes 12 servings
  
  Melt chocolate; cool.  Combine milk, granulated sugar, and beaten egg
  yolks in top of double boiler.  Cook over boiling water, stirring
  constantly, until thickened.  Cool.  Cream butter, powdered sugar,
  and cooled chocolate together.  Blend into cooled egg-yolk mixture.
  Beat egg whites until stiff. Fold chocolate mixture into egg whites.
  Blend well.
  
  Combine graham crackers and pecans.  Sprinkle half the graham cracker
  crumb and nut mixture over the bottom of an 8-inch square pan.  Pour
  chocolate mixture into pan; top with remaining crumb and nut mixture.
  Chill for 24 hours.
  
  To serve, cut cake into squares.  Garnish with whipped topping.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7