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.