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Take an angelfood cake and cut it in half about 1/3 from the top of the cake. Take out chunks of cake the size of a tablespoon. Then make the following filling- Drain the liquid from a small can of pineapple and cut into small pieces. Cut up one dozen marshmallows into small pieces. Let this soak for about 1/2 hour. Whip 3/4 cup whipping cream until stiff and fold into pineapple marshmallow mixture. Fill holes in the angelfood cake with the mixture, then replace the top of the cake. The cake is ready to be frosted. If you like color in the cake, add a few sliced maraschino cherries to the filling.
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