1 lg. angel cake
12 oz. pkg. chocolate chips
3 eggs
1 pt. whipping cream
1/2 c. chopped pecans

Break angel food cake into bite-size pieces. Melt 12 ounce chocolate chips over low heat. Add 3 beaten egg yolks. Cool slightly. Add to this mixture when cool, 3 beaten stiffly egg whites. Whip 1 pint whipping cream and add 1/2 cup chopped nuts. Add to mixture. Put bite-size pieces of cake in 9 x 13 inch pan. Spoon over chocolate mixture, pressing into cake. Chill.