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Parve
Medium
4 Hours
Diets 
This recipe is an oldie but goodie from my mother’s archives. My mother used to make it every year for Succos, and we looked forward to it all year. It may be a little time-consuming to prepare, but it’s most definitely worth the effort.
1 small chocolate cake (I like to make Hershey’s 5-minute chocolate cake, and my kids get to enjoy the leftovers.)
2 eggs, separated
1/4 cup sugar
1 teaspoon Gefen Vanilla Extract
8 ounces (235 milliliters) non-dairy whipping cream
5 ounces (140 grams) Elite Bittersweet Chocolate
1/2 cup (1 stick) margarine
3 cups Gefen Confectioners’ Sugar
2 cups (16 ounces, or 475 milliliters) soy milk
1 teaspoon coffee granules
1 and 1/4 teaspoon Gefen Vanilla Extract
2 eggs, separated
1/4 cup sugar
3/4 teaspoon mint extract
8 ounces (235 milliliters) non-dairy whipping cream
2–3 drops green food coloring
1/2 cup extra mini chocolate chips
Beat egg whites in mixing bowl and set aside.
Cream egg yolks in a separate bowl with sugar and vanilla. Fold into whites.
Whip up whipping cream and fold in egg mixture.
Melt chocolate and margarine together in a double boiler.
Add confectioners’ sugar, coffee, and soy milk. Whisk until the mixture is smooth and has a syrupy consistency.
Remove from flame and add vanilla extract. Allow to cool completely.
Beat egg whites and set aside.
In a separate bowl, cream egg yolks with sugar, food coloring, and mint extract.
Whip up whipping cream and fold in egg mixture and mini chocolate chips.
Take one third of the chocolate cake and crumble it on the bottom of a 9- x 13-inch pan, trifle bowl, or a 10-inch springform pan. Pour vanilla ice cream over crumbs. Smooth with a spatula and freeze for one hour.
Pour cooled fudge over frozen vanilla ice cream. Freeze for two hours.
Pour mint chocolate chip ice cream over fudge. Smooth with spatula and top with chocolate cake crumbs. Freeze. (Use the remaining two thirds of the cake for anything you like.)
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