Chocolate Ice Box Cake

cakes, chocolate

1/2 lb german sweet chocolate
3 tablespoon boiling water
1 cup powdered sugar
2 egg yolks
1 teaspoon vanilla
2 beaten egg whites
1 pint cream, whipped
3/4 of an angel food cake

(mix can be used) MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.