INGREDIENTS

INSTRUCTIONS

Combine hot water, sugar and chocolate in double boiler. Heat until
chocolate melts. Stir to blend. Soften gelatin in the cold water and add to
chocolate mixture. Stir and cook until smooth and thick-about 5 minutes.
Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes. Add vanilla
then fold in egg whites. Cool completely.
Whip the cream and fold in nuts. Add to the chocolate mixture. Grease an
angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake
pieces into pan and pour some of the cholcolate mixture over and let it run
through, repeat until all the cake and sauce are used.
Cover and let set in refrigerator for about 8 hours. Ice with whipped
cream or (Cool Whip)after turning out on serving plate and decorate with
browned almonds.
The cake can be iced several hours before serving and should be served
real cold.
(To turn this cake out run tip of knife around top of cake and center
tube, then dip pan in hot water for a minute to loosen).
This is always a success with guest especially when they see the inside
and it's delicous also. This recipe was in the American newspaper in
Caracas, Venezuela (The Daily Journal) March 20, 1970. My children were 11
months and 2 years then. I've been making this cake ever since and they
still ask for it, even for birthdays! Typed by Martha Boskind
Posted to Bakery Shoppe Digest149 by "KAR" <bluekat@gate.net> on Jul 6,
1997

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