1 angel food cake
12 oz. chocolate chips
6 tbsp. water
1 tsp. salt
6 eggs
4 tbsp. sugar
2 tsp. vanilla
2 c. whipping cream

Line flat 9x9 cake pan with wax paper. Slice angel food cake and place a layer of cake in cake pan. (Angel food cake slices better when frozen.)

Separate eggs, beat egg yolks. Melt chocolate chips in a double boiler or over water, add sugar and water, mix well (be sure sugar melts). Remove from heat and stir the hot chocolate mixture gradually into the beaten yolks of eggs, beat until smooth. Cool chocolate mixture. Add vanilla and salt, mix.

Beat the egg whites until stiff; whip cream. Fold egg whites into the cooled chocolate mixture, and whipped cream.

Place a layer of the chocolate mixture on the sliced angel food cake, then another layer of cake, then a layer of chocolate. Place in refrigerator and chill overnight. This may be frozen and used later. Be sure to chill overnight before freezing.