Chocolate-Marshmallow Cake-Part 2

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Title: Chocolate-Marshmallow Cake-Part 2
Categories: Cakes, Chocolate
Yield: 12 servings

Chocolate glaze:
1 oz Unsweetened chocolate
1 tb Butter or margarine
1 c Powdered sugar
5 ts Boiling water

Prepare Marshmallow Frosting. Cut cake crosswise into 4
rectangles, each about 10 X 3-3/4 inches. Put rectangles
together with about 3/4 cup frosting between layers; frost
top with remaining frosting. Prepare Chocolate Glaze. Pour
over cake, allowing some to drizzle down sides. Sprinkle
with chopped toasted almonds if desired. 12 SERVINGS.

MARSHMALLOW FROSTING: Mix egg whites, sugar, cream of
tartar, corn syrup and water in non aluminum 3-quart
saucepan. Cook over low heat, beating until stiff peaks
form and scraping bottom and side of saucepan occasionally;
remove from heat. Add marshmallows; beat until smooth.

CHOCOLATE GLAZE: Heat chocolate and butter over low heat
until melted. Blend in powdered sugar and water until
smooth. Stir in additional boiling water, 1/2 teaspoon at a
time, until of drizzling consistency.
Betty Crocker's Old-Fashioned Cookbook, c1990, 1992

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