Chocolate Marshmallow Cake

Ingredients

• V2 cup shortening
• 2 eggs
• % cup sugar
• 2 squares chocolate
• *2 teaspoon salt
• 1 teaspoon vanilla
• V2 cup white Karo
• 1 cup sour milk
• 2 egg whites
• 8 niarshmallows
• 1 cup white Karo
• V2 teaspoon vanilla

Method

1. 1

   Blend shortening, sugar, salt, vanilla, and beaten eggs.

2. 2

   Add syrup and melted chocolate.

3. 3

   Beat well, then add flour and soda alternately with milk.

4. 4

   Bake in two layers at 375 degrees.

5. 5

   For icing, combine egg whites and syrup in double boiler, cook while beating until thick.

6. 6

   Add marshmallows and beat until melted, then add vanilla.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 11. The excerpt below is the record exactly as published.

CHOCOLATE MARSHMALLOW CAKE V2 cup shortening 2 eg.^s % cup sugar 2 squares chocolate *2 teaspoon salt 1% cup flour 1 teaspoon vanilla 1 teaspoon soda V2 cup white Karo 1 cup sour milk Blend shortening, sugar, salt, vanilla and slightly beaten eggs. Add syrup and melted chocolate. Beat well. Then add flour and soda (sifted together) alternately with milk, mixing thoroughly. Bake in two layers in oven 375 degrees. ICING 2 egg whites 8 niarshmallows 1 cup white Karo V2 teaspoon vanilla Combine egg whites and syrup in top of double boiler. Cook while beating with rotary beater until thick and fluffy. Add diced niarshmallows and beat until melted. Remove from heat, add vanilla and beat until it holds its peaks. Spread. Mrs. J. E. Brown GINGERBREAD 2 cups sifted cake flour 1/3 cup shortening 2 teaspoons baking soda x/£ cup sugar a/4 teaspoon soda 1 egg, well beaten 2 teaspoons ginger 2/3 cup molasses 1 teaspoon cinnamon % cup sour milk or buttermilk 1/2 teaspoon salt Sift flour once, measure, add baking powder, soda, spices and salt, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate over (350 degrees F.) ll/± hours. Serve with whipped cream. As a variation use gingerbread as the base for fruit shortcakes. Serves 6. Mrs. J. L. Stoudemire SOUTHERN SPICY GINGERBREAD (Very old recipe) 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.