15 lg. eggs
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 3/4 c. sifted sugar
1 1/2 c. sifted self-rising cake flour
1 1/2 tsp. vanilla extract
4 tbsp. water
32 lg. marshmallows
6 oz. semi-sweet chocolate morsels
1 tsp. vanilla
1 pt. heavy cream
1 pt. strawberries

Separate cold eggs. Let egg whites stand for 1 hour. Store yolks for another recipe.

In an 8-quart ceramic bowl, add salt and egg whites. Beat until foamy. Add cream of tartar and continue to beat until whites cling to sides and bottom of bowl. Then beat 1 minute more until stiff peaks form. With a large wooden spoon, gently fold in sugar, 1/4 cup at a time, totaling 3/4 cup.

In a separate bowl, sift together flour and rest of sugar, 1 cup. Slowly fold flour, sugar mixture into egg whites. Fold until smooth, add vanilla, fold gently. Pour in ungreased angel food pan. Cut through batter 3 times and strike pan on table. Bake at 375 degrees for 35-45 minutes.

Test with toothpick. Invert on soda pop bottle overnight. Run butter knife around edge of pan to loosen. Push bottom out and run knife across bottom of cake to loosen.

Add 4 tablespoons water and 32 marshmallow in saucepan. While constantly stirring, simmer until completely melted. Add chocolate; stir. Cool.

In large bowl, beat 1 cup heavy cream until stiff peaks form. Add chocolate slowly to cream and blend together with wooden spoon. Add vanilla and stir.

With cool cake, cut horizontally across, taking off a 1-inch top. Put aside top. Leaving a 1-inch inner and outer wall, cut around circumference of cake. Also leave 1 inch uncut on bottom. Remove in chunks inside of cake and put aside. Fill inside of cake with filling. Replace top. Refrigerate 1-2 hours.

Before serving, whip rest of cream and couple drops vanilla and sugar to taste. Serve whipped cream and strawberries with cake. With cake chunks, kids can wipe the filling bowl clean.