Heavenly Hash Cake

• 1 large angel food cake
• 12 oz. chocolate chips
• 4 eggs
• 1 to 2 envelopes Knox gelatine
• 2 Tbsp. cold water
• 1 tsp. vanilla
• 1/8 tsp. salt
• 2 cartons Cool Whip
• 1 large pkg. chopped pecans
• Hershey's syrup
• maraschino cherries

1. Melt chocolate chips in double boiler.
2. Beat eggs until fluffy.
3. Dissolve gelatine in cold water and add to beaten eggs. Add vanilla, salt and melted chocolate.
4. Fold in 1 carton of Cool Whip.
5. Slice cake in thin slices.
6. Line a 9 x 13-inch buttered pan with 1/2 the slices.
7. Pour half of chocolate mix and half the pecans over cake.
8. Repeat layer of cake, chocolate mix and pecans. Chill until firm.
9. Remove and spread Cool Whip on top.
10. Top with drizzled syrup and cherries.
11. Chill and serve.
12. It can be made day before.

angel food cake, chocolate chips, eggs, gelatine, cold water, vanilla, salt, cartons, pecans, syrup, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786685 (may not work)