1 lg. angel food cake broken into walnut size pieces
4 eggs
1/4 c. sugar
1 tsp. vanilla
1/2 env. Knox gelatin dissolved in 2 tbsp. cold water
1/2 pt. whipped cream
1 (6 or 8 oz.) chocolate chips
1 pt. whipped cream for topping
1 c. chopped pecans for topping

Beat eggs until light and frothy. Melt chocolate chips in double boiler. Cool slightly and add dissolved gelatin. Add beaten eggs and mix thoroughly until smooth. (When gelatin is added to chocolate it sets quickly so be ready.) Fold in 1/2 pint whipped cream.

Place angel food cake in large bowl and pour mixture over cake. Mix gently until cake is covered. Pour into oblong or square casserole. Let set overnight. Serve with whipped cream and pecans.