Chocolate Icebox Cake (using angel food cake)

1 (12 oz.) pkg. chocolate chips
4 egg whites*
1 tbsp. sugar
1 pint whipping cream
1 tsp. vanilla
1/2 cup chopped nuts
1 large angel food cake, cubed

Melt chocolate chips in double boiler.

Beat egg whites until stiff. Add sugar and beat again. Fold into chocolate.

Whip cream until stiff. Add vanilla and nuts. Fold in chocolate mixture.

Put a layer of small cake cubes in 9 x 13 pan. Spread on a layer of chocolate. Repeat layers finishing with chocolate on top.

Refrigerate to set 12 to 24 hours.

* Use pasteurized egg whites, or precook whites as follows.
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.