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6 oz. chocolate chips
1/2 pt. whipping cream
2 Tbsp. sugar
loaf angel food cake
2 eggs, separated

Melt chips over hot water. Remove from heat and add egg
yolks, blending well. Whip cream and add to cooled chocolate
mix. Whip whites until stiff and gently blend into mix. Break
up angel food cake (about 1/2) into bite-size pieces and add to
chocolate mix. Pour into an 8-inch spring-form pan and refrig-
erate overnight. May be frosted with additional whip cream.

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