12 oz. pkg chocolate chips
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off
Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.
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