Chocolate Icebox Cake - cooking recipe

Ingredients

1 baked angel food cake
1/2 to 1 c. broken pecans
1 small pkg. chocolate chips
5 Hershey candy bars
4 eggs
1/2 pt. whipping cream
3 Tbsp. water

Preparation

Break up angel food cake into a 9 x 13-inch pan.
Sprinkle pecans on cake.
Melt chocolate chips and Hershey bars in 3 tablespoons hot water.
Cool.
Beat 4 egg yolks and add to chocolate mixture.
Beat 4 egg whites until stiff and fold into chocolate mixture.
Whip the 1/2 pint of whipping cream.
Fold into chocolate mixture.
Pour over the cake and pecans in the pan. Refrigerate for 24 hours; overnight works well.
Great special day dessert.