Chocolate-Marshmallow Cake-Part 1

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Title: Chocolate-Marshmallow Cake-Part 1
Categories: Cakes, Chocolate
Yield: 12 servings

1 c All-purpose flour
1/4 c Cocoa
1 ts Baking powder
1/4 ts Salt
3 Eggs
1 c Granulated sugar
1/3 c Water
1 ts Vanilla
Powdered sugar
Marshallow frosting:
2 Egg whites
1 1/2 c Sugar
1/4 ts Cream of tartar
1 tb Light corn syrup
1/3 c Water
10 lg Marshmallows/cut into
-fourths

Recipe by: Betty Crocker's Old-Fashioned Cookbook, c199
Chocolate-Marshmallow Ribbon Cake.
Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X
10-1/2 X 1 inch, with aluminum foil; grease generously. Mix
flour, cocoa, baking powder and salt; reserve. Beat eggs in
small bowl on high speed about 3 minutes or until very
thick and lemon colored. Pour eggs into large bowl. Beat in
granulated sugar gradually. Beat in water and vanilla on
low speed just until batter is smooth. Pour into pan,
spreading batter to corners.
Bake 12 to 15 minutes or until top springs back when
touched lightly.
Loosen cake immediately from edges of pan; invert on towel
generously sprinkled with powdered sugar. Remove foil
carefully; cool cake completely.
SEE PART 2

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