Ingredients
- 1 box angel food cake mix
- 15 marshmallows
- 1/2 bag (11 oz. bag) semi-sweet or milk chocolate chips
- 8 oz. heavy whipping cream
- 3 Tbsp. cold water
- 1 (12 oz.) container whipped topping, thawed
Preparation
Step 1
Bake angel food cake according to directions on box. Cool completely. Remove from pan, and slice off the top, about 1/2 inch down. Set aside.
Using a serrated knife, cut the center out of the cake to make a well, leaving about 1/2 inch border. Be careful that you don't remove so much of the cake that you make any holes. (You will be adding filling to the center).
Place the marshmallows in a medium sauce pan, and add chocolate chips and water. Melt over medium-low heat, stirring constantly, until thoroughly melted and blended. Remove and cool for about 20 minutes.
In the meantime, place the whipping cream in a large bowl, and whip until stiff peaks form. Fold this into the chocolate mix, and pour into the cake well. Replace the top of the cake, and completely frost with the whipped topping. Refrigerate until ready to use, and keep leftovers refrigerated as well. Use a serrated knife to cut, using gentle back-and-forth sawing motions.