1 pt. cream, whipped
4 eggs, beaten well
2 tbsp. powdered sugar
1 1/2 pkg. chocolate chips (6 oz. pkg.)
1 lg. angel food cake

Melt chips. Fold in the beaten egg. Add sugar to the whipped cream and then fold into the chocolate mixture. Break up half the cake. Cover bottom of 9 x 13 loaf pan with the cake. Pour half the chocolate mixture on it, then put the other half of the cake on top of rest of chocolate mixture on the top. Leave in refrigerator for 24 hours or longer.