14 lg. marshmallows
7 Hershey almond bars
2 oz. chocolate (German sweet)
5 eggs, separated, beat yolks stiff
1/4 c. sugar (egg whites)
1 tsp. vanilla
1 pt. whipping cream
1 1/2 store bought angel food cakes
1 can Angel Flake coconut

Break cake in small chunks and line 9 x 13 inch pan. Melt chocolate bars, chocolate and marshmallows in microwave (add water if needed). Beat egg yolks very stiff and blend into chocolate mixture. Stirring until eggs are done. Cool. Beat egg whites and add some sugar gradually. Add vanilla to chocolate mixture and fold in egg whites. Pour over cake and chill. Whip cream and add can of coconut. Save a little to sprinkle on top.