ANGEL FOOD CAKE LAYERED IN CHOCOLATE CREAM

SERVES 6-8

This is another great recipe from our old friend, Russell Evans. A great make-ahead dessert and very easy if you use a store-bought cake.

INGREDIENTS

12 ounces semisweet chocolate chips

3 large eggs, separated

1 10-inch prepared angel food cake

2 tablespoons sugar

1 pint whipping cream, whipped

Slivered almonds for garnish

Miniature marshmallows for garnish (optional)

Melt the chocolate chips and sugar in a double boiler or in the microwave. Add beaten egg yolks and beat well. Let cool for about 5 minutes. Beat the egg whites until stiff. Add to the whipped cream and then fold into the chocolate mixture.

To assemble, break the cake into bite-size pieces. Lightly butter or spray a 13x9x2-inch baking pan, preferably glass. Place half of the cake pieces into the bottom. Pour one half of the chocolate cream mixture over, then add more cake. Pour the remaining cream over the top. Garnish with almonds and marshmallows. Chill overnight.

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