1 (1 lb. 7 oz.) angel food cake
6 T. rum
30 oz. semi-sweet chocolate bits
6 eggs
2 t. vanilla
pinch salt
1 pt. heavy cream
1/2 pt. heavy cream
3 oz. slivered almonds, toasted in butter 'til browned

1 (1 lb. 7 oz.) angel food cake 6 T. rum 30 oz. semi-sweet chocolate bits 6 eggs 2 t. vanilla 1 pt. heavy cream 1/2 pt. heavy cream 3 oz. slivered almonds, toasted in butter 'til browned

Cut crust from cake. Tear cake into pieces. Sprinkle with rum, toss lightly. Melt chocolate over hot water. Transfer to bowl and beat in eggs, one at a time, with electric beater at medium speed. Beat in vanilla and salt. Whip 1 pt. of cream, fold into chocolate mixture. Layer cake and chocolate into greased 10" tube pan, beginning and ending with cake. Freeze for a couple of hours or until firm. Run sharp knife around side of pan and then carefully turn out onto serving plate. Whip remaining cream and frost top and sides with it. Stand almonds on ends all over top and sides of cake. Freeze until 30 minutes before serving.