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
-fourths 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 —–