1/2 lb German sweet chocolate

      3 tb Boiling water

      1 c  Powdered sugar

      2    Egg yolks

      1 ts Vanilla

      2    Beaten egg whites

      1 pt Cream, whipped

    3/4    Of an angel food cake

  (mix can be used)
  MELT CHOCOLATE and boiling water together, remove from stove and add cup of
  powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten
  moderately stiff, and fold in whipped cream. Break angel food cake into
  irregular pieces. Place half the cake bits in a pan, cover with half the
  chocolate custard. Add remaining cake, and cover generously with remaining
  chocolate. Chill twelve hours, or overnight, in refrigerator.