| 1 | Makes 12 servings melt chocolate; cool. |
| 2 | Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. |
| 3 | Cook over boiling water, stirring constantly, until thickened. |
| 4 | Cool. |
| 5 | Cream butter, powdered sugar, and cooled chocolate together. |
| 6 | Blend into cooled egg-yolk mixture. |
| 7 | Beat egg whites until stiff. |
| 8 | Fold chocolate mixture into egg whites. |
| 9 | Blend well. |
| 10 | Combine graham crackers and pecans. |
| 11 | Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. |
| 12 | Pour chocolate mixture into pan; top with remaining crumb and nut mixture. |
| 13 | Chill for 24 hours. |
| 14 | To serve, cut cake into squares. |
| 15 | Garnish with whipped topping |
