Ingredients

1 10” Angel Food cake
16 oz semi-sweet chocolate chips
1^1/2 tsp. Knox® gelatin (dissolved in 2 Tbls. warm water)
4 large eggs
1^1/2 pints *heavy cream (separated) or *12oz Cool Whip®
2 Tbls. powdered sugar
1/4 cup sliced almonds
1/4 cup shaved or curls of chocolate. (optional)

*Cool Whip ® holds up better for this.

Instructions

Break up cake into walnut sized pieces.
Whip 1/2 cup cream until stiff peaks and set aside in fridge.
Melt the chocolate chips 1-2 min. in microwave on High (stirring every 30 seconds) or
(low heat in heavy pan on stove) until just about melted.
Stir until smooth and cool slightly.
Transfer to mixing bowl & mix in dissolved gelatin.
In separate bowl beat eggs until foamy and add to chocolate mixture.
Mix well, and fold in refrigerated whipped cream, or half of the Cool Whip®
Butter a 13x9” pan and layer 1/2 the cake pieces followed by 1/2 of the chocolate mixture, then cake, and ending with chocolate.
Beat the rest of the cream with 2 Tbls. powdered sugar until firm, or simply use other half of Cool Whip® and spread over top.
Chill overnight and remove 1/2 hour before serving.
Garnish with almonds & curls (if desired)