Chocolate Indulgence -

3/4 c Butter

3/4 c Powdered sugar

1 tb All-purpose flour

4 lg Egg yolks

1 1/2 ts Vanilla

4 lg Egg whites, room temperature

1 c Sour cream

1 cup of mixture into buttered

8x8-inch pan. Add

1 cup sour cream to reserved

1 cup batter and spread evenly over top of mixture in pan. Bake at

375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis