PATTI - VDRJ67A
1 c  Butter or margarine
2    Eggs
1/2 c  Powdered sugar
8 oz Semi sweet chocolate squares
2 tb Milk
2 ts Instant coffee powder
25    Graham crackers

Cream butter with eggs and powdered sugar, whipping
until light and fluffy. In top of double boiler, melt
chocolate over hot water. Blend in the milk and coffee
powder, stirring well until blended. Fold into egg
mix. If mix is to thin to spread easily, chill for a
few minutes, stirring to check once in a while, as it
will get firm when cold. Line a 9×5″ loaf pan with
plastic wrap. Spread 1/4″ layer of chocolate mix on
the bottom of pan. Top with a layer of graham
crackers. Spread 1/4″ of chocolate mix. Repeat this
process 5 times. Spread remaining chocolate mix over
top and sides. Wrap and chill for 2 hours or more
until firm. To serve; remove torte from pan. Peel off
plastic wrap. Smooth surface with knife dipped in hot
water. Place on serving plate. Slices best after it
has been at room temperature for 30 minutes.