3 c Sugar
7 ts Cocoa
3 Margarine
6 Eggs
3 c Flour
1 1/2 ts Soda
1/2 ts Salt
1 c Milk
2 ts Vanilla
2 ts Black walnut extract
1/3 c Black walnuts
Finely chopped Marshmallow icing: 1 7/8 c Sugar
3 Egg whites
6 tb Water
1 1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 ts Vanilla
1 1/2 ts Black walnut extract
1 c Black walnuts
Finely chopped 1 1/2 c Small marshmallows
CAKE: In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, soda, and salt together and add to mixture alternately with milk, starting and ending with flour. Mix in flavoring and fold in chopped nuts. Bake in three (3) greased and floured 9″ layer pans. Bake at 350~F for 35-40 minutes. MARSHMALLOW ICING: In top of a double boiler mix together sugar, egg whites, wtaer, cream of tartar, and salt. Beat with electric beater over boiling water for 15 minuts. This should be on low heat. Immediately add marshmallows, remove from heat and beat another 5 minutes. Add flavorings and spread on cake. Sprinkle nuts over the top of cake to make the sundae. Source Prize Winning Recipe from the State Fair of Texas, 1976.
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