---------- Recipe via Meal-Master (tm) v8.05
       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
   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