Ice Box Pudding

Jane Camplejohn

Going on its fifth generation as everybody’s favorite dessert.

• 2 bars German sweet chocolate
• 2 T. sugar
• 3 T. water
• 4 eggs, separated
• large angel food cake
• whipped cream or cool whip

Melt 2 bars of chocolate with sugar and water in double boiler.  When melted, take off burner and beat until cool.  Drop in 4 egg yolks, one at a time, and beat after each addition.  Beat egg whites until they are stiff and add to the mixture.  In a 9 x 13 pan layer bottom with half the cake, (cut into thin slices), pour half of the chocolate mixture over this.  Repeat layering, top with whipped cream and chill for at least several hours.