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