Chocolate Nut Delight
|Angel food cake||1⁄2 Large|
|Semisweet chocolate pieces||6 Ounce|
|Chilled whipping cream/About 2 ounces dessert topping mix||1 Cup (16 tbs)|
|Chopped nuts||3⁄4 Cup (12 tbs)|
Tear cake into small pieces.
Place half the cake pieces in baking dish, 13 1/2x9x2 inches.
In top of double boiler over hot water, melt chocolate pieces.
Beat eggs until thick and lemon colored.
Stir in chocolate.
In chilled bowl, beat cream until stiff.
Fold in chocolate mixture, vanilla and nuts.
Pour half the chocolate mixture over cake pieces in baking dish.
Cover with remaining cake pieces; pour remaining chocolate mixture over top.
Cover; chill at least 12 hours.
If desired, serve with whipped cream.