2 sm. pkg. chocolate chips
2 tbsp. sugar
3 eggs, separated
1 pt. (2 c.) whipping cream, whipped
1 sm. angel food cake (8 oz.)

Melt chocolate chips with sugar over hot water. Remove from heat, add beaten egg yolks and cool 5 minutes. Fold in stiffly beaten egg whites and whipped cream. Break cake into bite-sized pieces.

Sprinkle a layer in the bottom of a buttered 8 x 12 x 2 inch dish, using about 1/2 of the cake. Cover with a layer of the chocolate mixture. Dot this with the rest of the angel food cake pieces. Top with remaining of the chocolate mixture. Chill overnight. Cut in squares to serve. Shredded, toasted almonds may be added to the chocolate mixture or sprinkled over top of each serving.