1 lg. (16 oz.) angel food cake
2 pkg. chocolate chips
4 beaten egg whites
4 beaten egg yolks
2 tbsp. sugar
1 c. whipped cream
Pecans

Cut angel food cake into 1-inch cubes; place in 9x13 inch pan. Dissolve chocolate chips in double boiler. Add beaten egg yolk. Add egg whites and sugar; cool. Add whipped cream. Pour over cake in alternate layers. Top with pecans. Refrigerate overnight.