Recipe: Chocolate Cake with Marshmallow Frosting (Sealtest, 1940)

CHOCOLATE CAKE WITH MARSHMALLOW FROSTING

1/2 cup butter
2 cups sugar
3 eggs
4 squares chocolate
2 3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla
Marshmallow Frosting (recipe follows)

Cream the butter, add the sugar gradually and cream thoroughly. Add the egg yolks and beat well. Add the melted chocolate.

Mix and sift the flour, baking powder and salt and add to the first mixture alternately with the milk. Add the vanilla and fold in the stiffly beaten egg whites. Pour into 3 buttered 9-inch layer cake pans.

Bake in a moderate oven (350 degrees F.) for about 30 minutes. Cool.

Spread marshmallow frosting between the layers and on the top and sides.

MARSHMALLOW FROSTING

1 1/2 cups sugar
3/4 cup water
Few grains salt
2 egg whites
1/2 teaspoon vanilla
1/4 pound marshmallows
1 tablespoon hot water

Cook the sugar and water together over low heat, stirring until the sugar is dissolved. Bring to a boil and cook to 242 degrees F. or until the mixture spins a long thread.

Add tile salt to the egg whites and beat until stiff. Add the hot syrup slowly, beating constantly. Add the vanilla and beat until stiff enough to spread.

Place the marshmallows in a double boiler, add the 1 tablespoon hot water and heat until marshmallows are melted. Add to the first mixture and beat until thick enough to spread.

Makes 1 (9-inch) 3 layer cake
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.