from the kitchen of Rona
1 large angel food cake broken into pieces the size of large -marshmallows (I used 1 & 1/2 cakes from Smith's)
3 - 6 oz. pkgs semi-sweet chocolate chips
4 eggs separated
1 pint whipping cream
4 TBL. sugar & 1 tsp. vanilla
1 generous cup whole raw almonds VERY coarsely chopped -like in half once or twice only.
1 generous cup mini marshmallows
-In a 350 degree oven roast the chopped almonds in a 9X13 pan for app. 20 minutes, shaking them a couple of times, to a golden brown. Cool.-Melt chocolate chips over hot water without getting it too hot; set aside.
-Beat the egg whites until stiff; set aside.-Thoroughly beat the egg yolks and add them into the melted chocolate. It may get thick, but just keep beating it. Fold the beaten whites into the chocolate mixture and beat until smooth. Allow to cool.-Whip the cream with the sugar and 1 tsp. vanilla.-Fold nuts & cream into the cooled chocolate mixture and layer in the 9X13 pan with the cake pieces & minimarshmallows, ending with chocolate. Cover with plastic wrap and refrigerate 8 hours or over night. Cut into squares & serve with whipped cream.
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