1 lg. angel food cake
1 sm. container Cool Whip
1 tsp. vanilla
4 eggs, separated
2 tbsp. sugar
1 1/2 c. chocolate chips
Pinch of salt
3/4 c. nuts

Melt chocolate chips slowly over hot water. Beat egg yolks and add with salt to chocolate mixture. Cool only a few minutes. Quickly beat egg whites and sugar, then add to chocolate mixture. Add vanilla and Cool Whip. Break cake into 3/4 inch pieces. Put, alternately, cake then chocolate mixture into a 9 x 13 inch pan. Cool in refrigerator for at lest 2 hours before serving.