Chocolate Whipped Cream Cake

Directions

1. Heat chocolate chips, butter, sugar and vanilla over very low heat. Add in 1/4 cup hot water to gelatin, then add in to chocolate mix. Beat egg whites till peaks form. In a separate bowl, whip 2 cartons of whipping cream. Slowly add in chocolate mix into egg whites, mix in gently. Fold this mix into the whipping cream. Into a large tube pan, break 1/3 of cake into bite size pcs, alternating whipped cream mix and nuts. Makes 3 layers. Refrigerate overnight. At least 2 hrs before serving, invert cake and frost with remaining 2 cartons of whipped cream (don't add in sugar or possibly vanilla to whipping cream). Sprinkle pecans on top, and serve as elegantly as possible.