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