Chocolate-Marshmallow Cake-Part 2
Yield
1 CakePrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Chocolate Glaze |
* | ||
| 1 | ounce |
unsweetened chocolate
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | cup |
powdered sugar
|
|
| 5 | teaspoons |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Chocolate Glaze |
* | |
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 15 | ml |
butter
or margarine |
|
| 237 | ml |
powdered sugar
|
|
| 25 | ml |
water
boiling |
|
Directions
Prepare Marshmallow Frosting.
Cut cake crosswise into 4 rectangles, each about 10 X 3¾ inches.
Put rectangles together with about ¾ 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.
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, ½ teaspoon at a time, until of drizzling consistency.
