Ingredients:
- 1 10-inch angel food cake
- 32 large marshmallows
- 1/3 cup water
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 teaspoon vanilla
- Whipping cream
Preparation:
Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate.In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectioners' sugar.
More Angel Food Cake
Ambrosia Angel Cake
Angel Food Cake I
Angel Food Cake II
Brown Sugar Angel Food Cake
Low Fat Topping for Angel Food Cake
Summer Delight Angel Food Cake Dessert
Lemon Chiffon Cake
Sponge Cake Roll
Tropical Chiffon Cake
Sponge Cakes
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
