Chocolate and white marbled refrigerator dessert made of bits of angel food layered with fluffy chocolate cream.

Melt over hot water;

6 oz semi-sweet chocolate pieces

Cool slightly.

Pour over and mix with;

4 eggs very well beaten

Fold in;

1 cup whipping cream, whipped stiff
1 teaspoon vanilla, if desired
¾ cup finely chopped nuts

Tear into small pieces;

½ large Angel Food Cake (recipe listed below)

Line 13'' X 9'' oblong pan with half of cake pieces. Pour over half of the filling. Cover with remaining cake pieces and filling. Sprinkle with chopped nuts. Chill several hours. Cut in squares or oblongs.

10 to 12 servings.

Angel Food Cake ¹

Preheat oven 3750

Set out but do not grease a 10'' X 4'' tube pan

Measure and sift together 3 times;

1 cup sifted cake flour
1 ½ cups sifted confectioners' sugar

Measure into large mixing bowl;

1 ½ cups egg whites (12)
1 ½ teaspoons cream of tartar
¼ teaspoon salt

Beat with wire whip or electric mixer until foamy.

Gradually add, 2 Tablespoons at a time;

1 cup granulated sugar

Continue beating until meringue holds stiff peaks.

Fold in;

1 ½ teaspoons vanilla
½ teaspoon almond extract

Gradually sift flour-sugar mixture over the meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with a knife. Bake 30 to 35 minutes, until top springs back when lightly touched. Invert on a funnel. Let hang until cold.