Chocolate Delight Recipe
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This easy-to-make dessert recipe is a fluffy layered treat loaded with creamy chocolate filling and bite-size pieces of angel food cake.
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12 ounces milk chocolate chips
4 eggs - separated
24 ounces non-dairy whipped topping
2 tablespoons sugar
1 pinch salt
1 package angelfood cake mix - baked according to package directions
optional: Cool Whip and chocolate chips to top cake
:9x13 pan, angel food cake pan, small saucepan
In small saucepan, melt chocolate chips over medium heat, cool slightly.
Beat egg yolks, add to chocolate.
Beat egg whites until stiff, beat in sugar and salt, fold into chocolate mixture.
Fold in non-dairy whipped topping. Mix completely.
Take half the cooled angel food cake and either cut or tear into small pieces.
Place in bottom of 9x13 pan.
Spread half the chocolate mixture over cake pieces.
Cut up or tear other half of cake into small pieces.
Place over chocolate layer.
Spread rest of chocolate mixture over top.
Chill several hours or overnight, covered with plastic wrap.
If desired, serve with non-dairy whipped topping and chocolate chips.
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