Chocolate Marshmallow Dessert

In the bottom half of a double boiler, boil water. Lower heat to simmer.

In the top double boiler pan, combine the marshmallows and milk. Place over the hot water, stirring occasionally, until marshmallows have melted.

Remove pan from burner. Stir in the cup of chocolate chips, stirring until chips are melted and mixture is smooth.

Remove the pan containing the chocolate mixture from the hot water. Pour the hot water out of the bottom pan, then fill with enough cold water so that bottom of the pan containing chocolate mixture rests in the cold water. Let cool, stirring frequently.

Meanwhile, butter an 8-inch square pan. Tear angel food cake into bite-size pieces, covering bottom of pan. Set aside.

Whip the cream until firm peaks form. When chocolate marshmallow mixture has cooled, fold in the whipped cream until thoroughly combined.

Scoop the mixture into the pan, covering the layer of angel food cake. Draw a spoon or spatula through the mixture, swirling gently.

Cover pan with plastic or foil and refrigerate for several hours or overnight, until set. Cut into squares to serve.

If desired, garnish each square with a dollop of whipped cream and top with a maraschino cherry.