1 lg. angel food cake, torn into bite-size pieces
3 eggs, separated
1 pt. whipping cream
12 oz. semi-sweet chocolate chips
2 tbsp. sugar

Melt chocolate chips in double boiler. Add sugar and let cool. Beat egg yolks and add to melted chocolate. Whip cream and egg whites separately. Egg whites should be moderately stiff. Mix whipped cream and beaten egg whites together and fold into chocolate mixture.

Spread half of cake pieces in 13 x 9 x 2 inch glass pan. Pour half the chocolate mixture over them. Spread the rest of the cake pieces and top with remaining chocolate mixture. Refrigerate for several hours before serving. Any left-overs must be refrigerated. Serves 16-20.