Chocolate Angel

6 eggs, separated
2- 12 oz pkg. chocolate chips
4 Tbsp sugar
1 qt whipping cream
12 to 16 oz angel food cake

Chill bowl and mixers for whipping cream.
Melt chocolate and 4 tbsp sugar in a double boiler. When melted add yolks blending well.
Set aside to cool.

Tear angel cake into small pieces apx 1″. Place 1/2 of the cake into a 9 x 13 (or larger).
Set aside.

Beat egg whites until stiff (add 1/8 tsp cream of tarter if you want.) set aside.
Beat whipping cream until stiff. Gently fold in egg whites.

Crumble the chocolate mixture into the cream and fold in gently.
This will be very messy and take a while so have drash, or music handy.

Pour half of cream mixture over the cake, then layer remaining cake pieces and top with the rest of the mixture.
Push it down to make it fit as well as possible.

Cover and refrigerate over night. The longer the better.

Submitted by: Carrie