1 (13 oz.) angel food cake
2 tbsp. water
3 eggs, separated
3 tbsp. sugar
1 tbsp. sugar
Vanilla ice cream
1 (12 oz.) pkg. semi-sweet chocolate chips
Pinch of salt
2 1/2 pts. whipping cream
1 tsp. vanilla

Melt chocolate chips and water in top of double boiler. Stir in egg yolks and salt. Beat egg whites until stiff; add 3 tablespoons sugar. Stir into cooled mixture and blend well. Whip cream and add 1 tablespoon sugar and vanilla. Then fold into chocolate mixture. Break angel food cake into bite-sized chunks and place in 9 x 13 inch dish. Pour chocolate mixture over cake pieces. Chill 6 hours or overnight. Serve cold in squares. Top with dip of ice cream. Makes 15 servings.