1 angel food cake
1/2 pkg. unflavored gelatin dissolved in 2 tbsp. cold water
4 eggs
1/2 c. sugar
16 oz. chocolate chips
2 1/2 pint cartons whipping cream
1 tsp. vanilla
1 c. crushed pecans

Grease 9"x13" glass dish. Tear half of cake into small pieces and spread in pan. Whip 1 carton cream. Melt chips in double boiler or in microwave. Remove from heat and add gelatin. Beat in eggs, 1 at a time. Mixture will be lumpy. Fold in the whipped cream. Pour half of chocolate mixture over cake pieces in pan. Tear other half of cake in pieces and place on top of chocolate. Top with remaining chocolate mixture. Refrigerate. When cool, top with remaining cream whipped with 1/2 cup sugar and 1 teaspoon vanilla. Spread cream over cake and top with crushed pecans. Refrigerate until served. Freezes well.