This recipe was given to me by my darling daughter, Susie Swatt.  She and her husband, Steve, belong to a gourmet couples group.  Susie has served this recipe to the group and has had rave reviews.

          ~Lilyan Edelstein

ROCKY ROAD CAKE

1 Angel food cake 12 oz. (can be either white or   chocolate)
1½ packages chocolate chips
1 pint of whipping cream
4 eggs
2 tsp. vanilla
2 Tbsp. sugar
1½ cups chopped nuts

Separate eggs.  Melt chocolate chips with 2 Tbsp. sugar in double boiler.  Remove from heat.  Add beaten egg yolks.  Cool for a few minutes – don’t let it get too hard.

Beat egg whites and whipping cream separately.  Fold them together.  Fold in chocolate mix, nuts and vanilla.

Tear cake in small pieces.  Place one-third of the cake pieces in baking dish (can use a spring form pan).  Cover with layer of chocolate.  Repeat three times.  Cover pan and freeze.  Remove from freezer about one hour before serving.