Chocolate-Marshmallow Ribbon Cake Recipe

How to make it

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• 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.
• Beat in dry ingredients on low speed just until batter is smooth.
• Pour into pan, spreading batter in corners.
• Bake 12 to 15 minutes or until top springs back when touched lightly.
• Loosen cake immediately from edges of pan; invert onto clean kitchen towel generously sprinkled with powdered sugar.
• Remove foil carefully; cool cake completely.
• Prepare Marshmallow Frosting.
• Cut cake crosswise into 4 rectangles, each about 10x3 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.
• S[rinkle with chopped toasted almonds if desired.
• 12 Servings
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• Marshmallow Frosting
• 2 egg whites
• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartat
• 1 tablespoon light corn syrup
• 1/3 cup water
• 10 large marshmallows, cut into fourths
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• Mix egg whites, sugar, cream of tartar, corn syrup and water in nonaluminum 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.
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• Chocolate Glaze
• 1 ounce unsweetened chocolate
• 1 teaspoon margarine or butter
• 1 cup powdered sugar
• 5 teaspoons boiling water
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• Heat chocolate and margarine 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 drizzling consistency.