Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | German sweet chocolate |
| 3 tablespoons | Boiling water |
| 1 cup | Powdered sugar |
| 2 | Egg yolks |
| 1 teaspoon | Vanilla |
| 2 | Beaten egg whites |
| 1 pint | Cream, whipped |
| ¾ | 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.