1 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
Marshmallow Frosting (see recipe below)
Chocolate Glaze (see recipe below)
1. Heat oven to 375ºF. Line a 15 1/2x10 1/2x1 inch Jelly Roll pan with aluminum foil; grease generously. Mix flour, cocoa, baking powder and salt; set aside.
2. Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until very thick and lemon colored. Pour eggs into large bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Beat in flour mixture on low speed just until batter is smooth. Pour into pan, spreading batter to corners.
3. Bake 12 to 15 minutes or until top springs back when touched lightly. Loosen cake immediately from edges of pan; turn upside down onto towel generously sprinkled with powdered sugar. Remove foil carefully; cool cake completely, at least 30 minutes.
4.To Prepare Marshmallow Frosting:
Cut cake crosswise into 4 rectangles, each about 10x3 3/4 inches. Layer rectangles, spreading each with about 1 cup frosting. Frost top with remaining frosting.
Prepare Chocolate Glaze. Pour over cake, allowing some to drizzle down sides. For added tasty crunch, sprinkle the chocolate glaze with chopped toasted almonds, or other toasted nuts, (optional).
2 egg whites
1 1/2 cups sugar
1/4 tsp. cream of tartar
1 tbsp. light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths,
or use 64 whole miniature marshmallows
Mix egg whites, sugar, cream of tartar, corn syrup and water in nonaluminum 3-quart saucepan. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat. Add marshmallows; beat until smooth.
1 oz. unsweetened baking chocolate
1 tsp. butter or margarine
1 cup powdered sugar
5 tsp. boiling water
Heat chocolate and butter in 1-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Cake makes 12 servings.
Date: August 20, 2002