Heavenly Hash Cake - cooking recipe

Ingredients

1 large angel food cake
12 oz. chocolate chips
4 eggs
1 to 2 envelopes Knox gelatine
2 Tbsp. cold water
1 tsp. vanilla
1/8 tsp. salt
2 cartons Cool Whip
1 large pkg. chopped pecans
Hershey's syrup
maraschino cherries

Preparation

Melt chocolate chips in double boiler.
Beat eggs until fluffy.
Dissolve gelatine in cold water and add to beaten eggs. Add vanilla, salt and melted chocolate.
Fold in 1 carton of Cool Whip.
Slice cake in thin slices.
Line a 9 x 13-inch buttered pan with 1/2 the slices.
Pour half of chocolate mix and half the pecans over cake.
Repeat layer of cake, chocolate mix and pecans. Chill until firm.
Remove and spread Cool Whip on top.
Top with drizzled syrup and cherries.
Chill and serve.
It can be made day before.