1 pkg. lady fingers or Sara Lee pound cake
6 to 7 eggs, separated
1 pt. heavy whipping cream
1 tbsp. sugar (add to whipping cream)
18 oz. semi-sweet REAL chocolate chips
2 tsp. vanilla (add to whipping cream)
1/2 to 1 c. chopped walnuts (optional)

Separate eggs. Beat yolks until creamy yellow. Set aside. Beat whites until stiff. Set aside. Beat whipping cream until stiff. Set aside. Melt chocolate pieces in microwave stirring often so they won't burn. Cool only slightly. Add warm chocolate to yolks. Blend well, do not beat hard. Add egg whites by folding in carefully. Add whipped cream by folding in carefully. Add chopped nuts. It resembles a runny chocolate malt at this stage.

Line a spring form pan with lady fingers or cut up slices of pound cake on a flat serving plate. Pour in chocolate mixture. Refrigerate for 24 hours. Remove spring form pan circle and serve. Serves 16 to 20.

(Mother of Jean Andrews)