 | | Directions |
- In small saucepan, melt chocolate chips over medium heat, cool slightly.
- Beat egg yolks, add to chocolate.
- Beat egg whites until stiff, beat in sugar and salt, fold into chocolate mixture.
- Fold in non-dairy whipped topping. Mix completely.
- Take half the cooled angel food cake and either cut or tear into small pieces.
- Place in bottom of 9x13 pan.
- Spread half the chocolate mixture over cake pieces.
- Cut up or tear other half of cake into small pieces.
- Place over chocolate layer.
- Spread rest of chocolate mixture over top.
- Chill several hours or overnight, covered with plastic wrap.
- If desired, serve with non-dairy whipped topping and chocolate chips.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Container: 9x13 pan, angel food cake pan, small saucepan
Servings: 12
|  | | Ingredients | | - | | 12 ounces milk chocolate chips |
| - | | 4 eggs - separated |
| - | | 24 ounces non-dairy whipped topping |
| - | | 2 tablespoons sugar |
| - | | 1 pinch salt |
| - | | 1 package angelfood cake mix - baked according to package directions |
| - | | optional: Cool Whip and chocolate chips to top cake |
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