2 whole bars Sweet German chocolate
3 tbsp. sugar
3 tbsp. water
1 angel food cake
4 lg. eggs
1/2 pt. whipping cream
1/2 tsp. vanilla

Dissolve chocolate, sugar, and water in double boiler; let cool. Add 4 egg yolks and 4 beaten egg whites to the mixture. Whip cream until stiff and add it to mixture. Add vanilla.

Tear angel food cake into pieces and arrange in a 9x13 inch buttered pan. Pour chocolate mixture over cake pieces. Refrigerate for 24 hours. Cut into squares before serving. Serves 12-16.