1 lg. pkg. chocolate chips
4 eggs, separated
1 angel food cake, med. or lg. size
1 pt. whipping cream (2 sm. cartons)
1/4 c. sugar
1 sm. pkg. sliced almonds

Melt chocolate chips in double boiler; cool. Cut angel food cake into small cubed pieces. Separate eggs and beat egg whites until stiff. Add sugar to egg whites and beat until mixed.

Add cooled chocolate chips to slightly beaten egg yolks. Then mix egg whites and chocolate mixture together thoroughly with electric mixer. Whip cream and fold into chocolate mixture. Layer cake pieces in a 9 x 13 x 2 1/2 glass Pyrex baking dish.

Pour chocolate mixture oven cake pieces. Add another layer of cake pieces and the rest of the chocolate mixture. Smooth top layer and sprinkle sliced almonds on top. Refrigerate. Allow at least 2 hours before serving.