1 lg. angel food cake cut across into 3 layers
4 sq. unsweetened chocolate
1 c. confectioners' sugar
1/4 tsp. salt
1 c. milk
2 tbsp. plain gelatin, softened in 1/2 c. of cold water
1 tsp. vanilla
2 c. whipping cream, whipped

Cook in double boiler: Milk, chocolate, salt, sifted sugar until smooth. Add softened gelatin, salt and vanilla. Stir until completely dissolved and smooth. Chill over ice water until just beginning to congeal. Fold in the whipped cream gently but thoroughly. As soon as it stiffens spread thickly between, on top and on sides of cake. Refrigerate until serving time.