Use angel cake. Cut cake into 2 or 3 layers. Whip 1 cup heavy cream until it begins to thicken. Add 1/2 cup chocolate syrup all at once and continue to beat until mixture is smooth, thick and well blended. Spread between cake layers. Top and sides. Chill in refrigerator 24 hours. Serves 8 to 10. A little instant coffee can be added for a mocha flavor.