Chocolate-Marshmallow Cake-Part 2

1. 1

   Prepare Marshmallow Frosting.

2. 2

   Cut cake crosswise into 4 rectangles, each about 10 X 3 3/4 inches.

3. 3

   Put rectangles together with about 3/4 cup frosting between layers; frost top with remaining frosting.

4. 4

   Prepare Chocolate Glaze.

5. 5

   Pour over cake, allowing some to drizzle down sides.

6. 6

   Sprinkle with chopped toasted almonds if desired.

7. 7

   MARSHMALLOW FROSTING: Mix egg whites, sugar, cream of tartar, corn syrup and water in non aluminum 3-quart saucepan.

8. 8

   Cook over low heat, beating until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat.

9. 9

   Add marshmallows; beat until smooth.

10. 10

    CHOCOLATE GLAZE: Heat chocolate and butter over low heat until melted.

11. 11

    Blend in powdered sugar and water until smooth.

12. 12

    Stir in additional boiling water, 1/2 teaspoon at a time, until of drizzling consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.