2 store-bought angel food cake mixes
6 eggs, separated
1 (12 oz.) pkg. chocolate chips
4 tbsp. sugar
Enough water to make smooth
2 tsp. vanilla
1 tsp. salt
2 c. whipping cream

Beat egg yolks. Melt chocolate chips in top of double boiler over water. Add sugar and water. Mix well, making sure sugar melts. Remove from heat and combine hot chocolate mix into egg yolks. Beat until smooth. Cool and add vanilla and salt.

Beat egg whites until stiff. Whip whipping cream. Fold egg whites into chocolate mixture, then whipping cream. Tear angel food cake into pieces. Place a layer of cake and then chocolate. Refrigerate overnight. May be frozen next day.