Rocky Road Cake - cooking recipe

Ingredients

2 enveloped Knox gelatine
2 c. milk
12 oz. semi-sweet chocolate chips
1 c. coarsely chopped walnuts
1 pound cake, cut into cubes (1 1/2 qt.)
Cool Whip

Preparation

In medium saucepan, sprinkle gelatine over 1 cup milk.
Let stand 1 minute.
Stir over low heat until completely dissolved, about 5 minutes.
Add chocolate and continue cooking, stirring constantly until chocolate is melted.
With wire whip or rotary beater, beat mixture until chocolate is blended.
Stir in remaining milk.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in nuts, Cool Whip and cake.
Turn into a 9-inch spring-form pan or 8 cup bowl.
Makes about 12 servings.