Two 8-inch sponge cake layers
1½ cups whipping cream
1 cup thick chocolate syrup
2 tablespoons sugar
¼ teaspoon salt
¼ chopped nuts
Split layers of sponge or plain cake in half crosswise, making 4 layers. Whip cream until it begins to thicken. Add the chocolate syrup all at once. Continue to beat until the mixture is smooth, thick and well blended. Add sugar and salt. Spread between the cake layers. Cover top and sides with the remaining cream. Sprinkle nut meats over top of cake. Chill in the refrigerator for 24 hours. Yield: 8 to 10 servings.
CHOCOLATE REFRIGERATOR CAKE
1 package chocolate bits