Ingredients
1 large package chocolate chips
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 pint whipping cream
1 large angel food cake

Directions
Melt the chocolate chips over low heat or use a double boiler. Beat the egg yolks and add to the melted chocolate chips.

Beat the egg whites and add 2 teaspoons of sugar. Add to the chocolate mixture. Stir and add the pecans, vanilla and salt. Whip cream and fold in last.

Break the cake into small pieces and layer it in a bowl or tube pan alternating with the chocolate mixture, ending with the chocolate on top. Chill overnight, slice and serve.

Note: Looking at the original recipe card (which is entirely in my Mother's handwriting) there is no mention of pecans on the list of ingredients. An educated guess, based on looking at other cake recipes, would suggest that the amount ought to be 1/2 cup (with a maximum of 1 cup). I would start with 1/2 cup and if the mixture appears as if it could stand to have more, add a little bit more at a time.