1 large angel food cake
1 bag chocolate chips
4 tbsp. water
2 eggs, separated
1 cup whipped cream

Add beaten egg yolks to chocolate chips and cook over low heat until chips melt. Cool chocolate mixture a while, add whipped cream and whipped egg whites. Break 3/4 of angel cake in bite size pieces into 9x12-inch pan. Spread 1/2 of mixture over cake. Repeat layer and refrigerate.