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1 T vanilla
1 angel food cake
12 oz chocolate chips
4 eggs, separated
4 T sugar
1 pint whip cream
pecans
9X13″ buttered dish. Melt chocolate and set aside to cool. Add sugar and egg yolks mixture and blend. Add 1 T vanilla. Whip cream; beat egg whites. Fold into chocolate mixture and blend. Tear up cake. Reserve a cup or two of chocolate mixture and mix the remaining chocolate mixture with the angel food cake and pour into 9X13″ pan. Top with remaining chocolate mixture (this allows you to have a pretty top). Refrigerate until set. Pecans or shaved chocolate make a nice finish to this wonderful dessert. So yummy, but light too!
