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Ingredients
- Recipe By : Chicago Tribune
- Serving Size : 15 Preparation Time :0:00
- Categories : Desserts
- Amount Measure Ingredient -- Preparation Method
- 1 package chocolate chips -- (12 oz. pkg.)
- 3 eggs
- 1/4 cup creme de menthe
- 1/3 cup sugar
- 2 cups whipping cream, whipped
- 1 angel food cake-torn into bite size pieces -- (9 or 10 inch)
- 1 cup toasted, salted, pecans-coarsely chopped
Preparation
Step 1
Melt chocolate in top of double boiler. Add small amount of slightly beaten egg yolks; blend and return to pan. Cook stirring constantly, 2 minutes; cool.
Stirin creme de menthe. Beat egg whites until stiff, but not dry; gradually beat in 1/3 cup sugar, 2 tablespoons at a time. Stir meringue into chocolate mixture. Fold in whipped cream. Tear cake into bite size pieces. Arrange cake and half chocolate mixture in alternate layers in lightly buttered 13x9 in pan. Top each layer with pecans; chill several hours