Chocolate-Marshmallow Cake-Part 2

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.