Chocolate Refrigerated Dessert Recipe
Ingredients
1/2 large angel food cake
1 package (6 ounces) semisweet chocolate pieces
4 eggs
1 package (about 1 1/2 ounces) whipped topping mix
1 teaspoon vanilla
3/4 cup chopped nuts
Directions
Tear cake into small pieces.
Place half of cake pieces in baking dish, 131/2X9x2 inches.
In top of double boiler over hot water, melt chocolate pieces.
Cool.
Beat eggs until thick and lemon colored.
Stir in chocolate.
Prepare whipped topping mix as directed on package.
Fold in chocolate mixture, vanilla and nuts.
Pour half of chocolate mixture on cake pieces in baking dish.
Cover with remaining cake pieces; pour remaining chocolate mixture on top.
Cover and refrigerate at least 12 hours.
(Can be served immediately.)
Place half of cake pieces in baking dish, 131/2X9x2 inches.
In top of double boiler over hot water, melt chocolate pieces.
Cool.
Beat eggs until thick and lemon colored.
Stir in chocolate.
Prepare whipped topping mix as directed on package.
Fold in chocolate mixture, vanilla and nuts.
Pour half of chocolate mixture on cake pieces in baking dish.
Cover with remaining cake pieces; pour remaining chocolate mixture on top.
Cover and refrigerate at least 12 hours.
(Can be served immediately.)
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