1 sm. Angel Food cake
2 (6 oz.) pkg. chocolate chips
2 tbsp. sugar
3 eggs. separated
1 pt. whipping cream
Slivered almonds

Butter spring mold pan well. Melt chocolate with sugar over hot water. Beat egg yolks. Stir yolks into chocolate mixture and cool for 5 minutes. (Chocolate should be slightly cooled before egg yolks are added.) Whip cream. Blend chocolate mixture into whipped cream. Beat egg whites until stiff and fold into chocolate and whipped cream mixture. Break cake into bite size pieces. Alternate cake and chocolate mix making 3 layers. Chill overnight. Remove from spring mold pan and gently pat slivered almonds around sides and on top before serving.