Cut 1 lg. angel food cake into 4 layers
24 oz. semi-sweet chocolate bits
4 tbsp. water
2 tbsp. sugar
4 eggs
1 tsp. vanilla
1/2 pt. whipping cream sweetened with 1/4 c. sugar

Put chocolate, water and sugar in a double boiler. Melt until smooth (stirring occasionally). Remove from stove and add 4 egg yolks (unbeaten), stir them and return to stove to cook again in double boiler for a few more minutes.

Beat 4 egg whites until stiff. Remove chocolate mixture from stove and cool slightly. Fold in egg whites with 1 teaspoon vanilla extract.

Line angel food cake pan with wax paper. Layer, alternating chocolate mixture and cake. Start with the chocolate mix and end with layer of cake. Let stand in refrigerator for 1 to 2 nights. Before serving, turn upside down on plate and remove wax paper. Cover entire cake with whipped cream and sugar.