1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 tsp. cinnamon
3 tbsp. hot water
4 eggs, separated
1 pkg. Dream Whip or 1/2 pt. whipping cream
3 tbsp. sugar
1/2 c. chopped nuts
1 prepared Angel Food Cake

Melt chocolate chips in double boiler over hot water. Beat in cinnamon and hot water. Add the egg yolks one at a time, mixing until smooth. Cook about 5 minutes in the double boiler over hot water. Cool. It is important that the mixture be at room temperature for the next step.

Put the chocolate mixture in a large bowl. In a separate bowl, beat the egg whites and sugar until stiff. Fold into the chocolate mixture. Make 1 envelope of the Dream Whip or whip the cream. Fold into the chocolate mixture. Add the chopped nuts.

Thinly slice an angel food cake. Butter a large mixing bowl. Line the bottom of the bowl with the cake slices. Cover with 1/3 of the chocolate mixture. Keep repeating, ending with the cake slices (3 layers of chocolate and 4 layers of cake). Cover and refrigerate at least 24 hours.

When ready to serve, turn out on a large cake plate. Frost with Cool Whip or whipped cream.

Serves 14-16.

NOTE: If you make the cake from a mix, it will slice easier if it is a couple of days old. Store-bought cakes are drier.