1/2 angel food cake
1 (12 oz.) pkg. chocolate pieces
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
2 c. heavy cream, whipped
Chopped nuts

Break cake into pieces and place in 9 inch square pan. In top of double boil, melt chocolate chips. Remove from heat and add egg yolks very quickly. Fold in egg white. Cool. Add half the whipped cream and stir gently. Pour over cake. Refrigerate 2-3 hours. Cut into squares and serve topped with remaining whipped cream and chopped nuts. Serves nine.