Chocolate Delight Recipe

Delicious way to use leftover angel food cake. .

1/2 large angel food cake

1 package (6 oz.) semisweet chocolate pieces

4 eggs

1 cup chilled whipping cream or

  1 envelope (about 2 oz.) dessert topping mix

1 teaspoon vanilla

3/4 cup chopped nuts

Tear cake into small pieces. Place half the cake pieces in baking dish, 13.5x9x2 inches.

In top of double boiler over hot water, melt chocolate pieces. Cool. Beat eggs until thick and lemon colored. Stir in chocolate.

In chilled bowl, beat cream until stiff. (If using dessert topping mix, prepare as directed on package.) fold in chocolate mixture over cake pieces in baking dish. Cover with remaining cake pieces; pour remaining chocolate mixture over top. Cover; chill at least 12 hours. If desired, serve with whipped cream.

Serves 10 - 12.