1/2 lb German sweet chocolate

3 tb Boiling water

1 c Powdered sugar

2 Egg yolks

1 ts Vanilla

2 Beaten egg whites

1 pt Cream, whipped

3/4 Of an angel food cake

(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.