1 lg. angel food cake
12 oz. semi-sweet chocolate chips
2 tbsp. sugar
1/2 stick butter
4 eggs, separated
1 pkg. unflavored gelatin, sprinkled over 1/4 c. cold water to soften
1 tsp. vanilla
4 half pints whipping cream
1 c. finely chopped pecans

Melt chocolate chips, butter, sugar and vanilla over very low heat. Add 1/4 cup hot water to gelatin, then add to chocolate mixture. Beat egg whites until peaks form. In a separate bowl, whip 2 cartons of whipping cream. Slowly add chocolate mixture into egg whites, fold in gently. Fold this mixture into the whipping cream. Into a large tube pan, break 1/3 of cake into bite size pieces, alternating whipped cream mixture and nuts. Makes 3 layers. Chill overnight. At least 2 hours before serving, invert cake and frost with remaining 2 cartons of whipped cream (do not add sugar or vanilla to whipping cream). Sprinkle pecans on top, and serve as elegantly as possible.