1 (12 oz.) pkg. chocolate chips
2 tbsp. sugar
3 eggs, separated
1 (12 oz.) container Cool Whip
1 (8 oz.) angel food cake (1/2 regular cake)

Melt chocolate chips with sugar in microwave or over hot water. Stir in beaten egg yolks. Cool 5 minutes. Beat egg whites until stiff. Fold egg whites and Cool Whip into chocolate mixture. Break angel food cake into bite-sized pieces. Layer bottom of greased 8 x 12-inch pan using half the cake. Cover with layer of chocolate mixture. Make layer using rest of cake. Top with rest of chocolate mixture. Chill overnight. Top with slivered almonds before serving. Cut into squares.