Ingrients & Directions
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake
(mix can be used)
MELT CHOCOLATE and boiling water together, remove from stove and add
cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg
whites beaten moderately stiff, and fold in whipped cream. Break
angel food cake into irregular pieces. Place half the cake bits in a
pan, cover with half the chocolate custard. Add remaining cake, and
cover generously with remaining chocolate. Chill twelve hours, or
overnight, in refrigerator.
Yields
6 Servings