10 Twinkies, cut in half lengthwise
2 c. chocolate chips
5 tbsp. water
5 tbsp. sugar
6 eggs, separated
1/2 c. chopped walnuts or pecans
1 pt. whipping cream, whipped
Chopped walnuts or pecans to garnish

Line a 9 x 13 inch pan with twinkies, filling side up. Melt chocolate over low heat, add water and sugar, then egg yolks, one at a time. Beat well after each addition. Stir in nuts. Fold in well-beaten egg whites. Pour mixture over twinkies. Top with whipped cream and garnish with nuts. Refrigerate overnight. Serves 12 to 16.