1 angel food cake
5 tbsp. rum or orange juice
12 oz. semi-sweet chocolate morsels
3 eggs
1 tsp. vanilla
1 pt. heavy cream (or equal Cool Whip)
3 tbsp. sugar
1/4 tsp. salt
1/3 c. toasted almonds

Pull cake into small pieces and sprinkle with rum or juice, allow to soak for 20 minutes or so tossing occasionally. Melt chocolate bits over low heat, transfer to large bowl and beat in thoroughly the eggs, one at a time. Beat in vanilla and salt.

Beat half of cream adding the sugar and when almost stiff fold into the cooled chocolate mixture (or fold in half the Cool Whip). Layer cake and chocolate mixture into a well greased tube or springform pan.

Refrigerate several hours or overnight and when ready to serve, frost with remaining cream or Cool Whip. Sprinkle with almonds before serving. Can be made several days ahead of time. Be sure to refrigerate any leftovers.