Marshmallow Cake

Ingredients

• One and one-half cups sugar
• two-thirds cup butter
• two-thirds cup milk
• two and one-half cups flour
• two teaspoons of baking powder
• The whites of three eggs
• two cups of sugar
• two-thirds cup of hot water
• one half pound pink marshmallow

Method

1. 1

   Bake in three layers and let cool.

2. 2

   For icing, boil sugar and water until it ropes, then add marshmallow and flavoring, stirring until creamy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 89. The excerpt below is the record exactly as published.

MARSHMALLOW CAKE. Mrs. J. Harlan Purdy, 2578 Mission street, San Fran- cisco, Cal. — One and one-half cups sugar, two-thirds cup butter, two-thirds cup milk, two and one-half cups flour sifted with two teaspoons of baking powder. The whites of three eggs beaten very stiff and added last. Put this cake together in the usual way and bake in three layers in square tins. Let the cake become cold and then spread with the following icing Put in a stew pan two cups of sugar and two-thirds cup of hot water, allow this to boil until beginning to rope, then remove from the fire and add one half pound pink marshmallow

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