1 (1 lb. 7 oz.) angel food cake
5 sqs. baking chocolate
1 c. sugar
5 lg. eggs, separated
1/3 c. milk

Melt chocolate in double boiler; add sugar. Beat egg yolks with milk, then add to chocolate. Stir until real stiff. Set aside to cool. Beat egg whites. Fold chocolate into egg whites. Turn cake over and slice (horizontal) into 1/4 inch slices. Spread chocolate between each slice. Put back in shape. Freeze. Serve with spoonful of whipped cream or chocolate mint ice cream.