Chocolate-Marshmallow Cake-Part 2

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 -----