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Another old family recipe that should be added to your family’s recipes.  So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.

2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake

Line bread pan with wax paper.

Melt chocolate in double boiler.

Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate.  Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.

Cook a minute or two, and set aside to cool slightly.

Beat 4 egg whites until stiff.

Fold beaten egg whites into chocolate mixture.  Add 1/2 teaspoon of vanilla.

Cut the angel food cake into thin slices.

Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper.  Chill overnight.

Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.

Remove cake from bread pan, slather with whipped cream.  Serve and enjoy!

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