1 angel food cake, torn into bite size pieces
12 oz. chocolate chips
3 tbsp. hot water
1/2 pt. whipped cream
4 beaten egg yolks
4 stiffly beaten egg whites
1/2 c. broken pecans; optional

Put cake pieces in 9 x 13 pan; sprinkle nuts on top. Melt chips in water and cool. Add egg yolks; fold in whites and cream. Pour chocolate over cake, mix in slightly to coat pieces. Refrigerate 24 hours.