From Virginia’s Kitchen
No-Bake Chocolate Angel Cake
- Melt chocolate chips together with sugar in a saucepan over very low heat, constantly stirring.
- Remove from heat, stir in beaten egg yolks, and cool 5 minutes.
- Fold stiffly beaten egg whites and whipped cream into chocolate mixture.
- Break angel food cake into bite-size pieces and fold into mix.
- Spread in spring form or 13 x 9-inch pan.
- Chill overnight. Serves 14-16.