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

Line 10x10 cake pan with wax paper. Pull apart angel food cake into medium size chunks. Separate eggs - beat yolks. Melt chocolate chips in double boiler. Add sugar and water. Make sure sugar melts, mix well.

Remove from heat - stir hot chocolate mixture into yolks of eggs. Beat until smooth. Cool. Add vanilla and salt. Mix.

Beat egg whites until stiff. Whip cream. Fold egg whites and whipped cream into chocolate mix. Continue layering chocolate mixture and angel food cake until all used. Chill overnight and serve or chill and freeze. (Be sure to chill overnight before freezing. Unmold. Remove wax paper, slice and serve with a dollop of whip cream.