Ingredients
- 2 egg yolks
- 2 egg whites (beaten)
- 3/4 an angel food cake
- 1 pt cream
- 1/2 lb german sweet chocolate
- 1 c powdered sugar
- 3 tb boiling water
- 1 ts vanilla
(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.
