MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Checkerboard Cake 
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
      3 oz Unsweetened chocolate;
           - squares or melted
    1/2 c  White sugar
    1/2 c  Hot water
      1 tb Unflavored gelatin
      2 tb Water; cold
      4    Egg yolks; beaten
      4    Egg whites; beaten
      1 ts Vanilla
      1 c  Heavy whipping cream
    1/2 c  Almonds; blanched, toasted,
           - and coarsely chopped
      1 lg Angel food cake
 
  Combine hot water, sugar, and chocolate in double boiler. Heat
  until chocolate melts. Stir to blend. Soften gelatin in the cold
  water and add to chocolate mixture. Stir and cook until smooth and
  thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix
  well. Cool 5 minutes. Add vanilla then fold in stiffly beaten egg
  whites. Cool completely.

  Whip the cream and fold in nuts. Add to the chocolate mixture.
  Grease an angel(tube)cake pan. Break cake into egg size pieces. Put
  a layer of cake pieces into pan and pour some of the chocolate
  mixture over and let it run through, repeat until all the cake and
  sauce are used.

  Cover and let set in refrigerator for about 8 hours. Ice with
  whipped cream or (Cool Whip) after turning out on serving plate and
  decorate with browned almonds.

  The cake can be iced several hours before serving and should be
  served real cold.

  (To turn this cake out run tip of knife around top of cake and
  center tube, then dip pan in hot water for a minute to loosen).

  This is always a success with guest especially when they see the
  inside and it's delicous also.

  Recipe by The Daily Journal, Caracas, Venezuela, March 20, 1970

  My children were 11 months and 2 years then. I've been making this
  cake ever since and they still ask for it, even for birthdays!

  Typed by Martha Boskind
 
MMMMM