12 oz. pkg. chocolate chips
2 tbsp. water
2 tbsp. sugar
4 eggs, separated
2 c. whipping cream
1 baked 10 inch angel food

Melt chocolate chips, sugar and water over hot water. Beat egg whites until stiff, set aside. Remove chocolate mixture from heat, add egg yolks, one at a time, beating until smooth. Cool 5 minutes. Fold in egg whites and whipped cream.

Break angel cake in bite size pieces. Arrange half of pieces in bottom of 8x12 inch pan. Spoon on half of chocolate. Mix together gently. Dot with remaining chocolate. Refrigerate several hours or overnight. At serving time garnish with whipped cream if desired.