Chocolate Icebox Cake

Directions

1. 1
   Break up angel food cake into a 9 x 13-inch pan.
2. 2
   Sprinkle pecans on cake.
3. 3
   Melt chocolate chips and Hershey bars in 3 tablespoons hot water.
4. 4
   Cool.
5. 5
   Beat 4 egg yolks and add to chocolate mixture.
6. 6
   Beat 4 egg whites until stiff and fold into chocolate mixture.
7. 7
   Whip the 1/2 pint of whipping cream.
8. 8
   Fold into chocolate mixture.
9. 9
   Pour over the cake and pecans in the pan. Refrigerate for 24 hours; overnight works well.
10. 10
    Great special day dessert.