Recipe: Hope for More Chocolate Cake with Marshmallow Icing

HOPE FOR MORE CHOCOLATE CAKE
WITH MARSHMALLOW ICING
Source: Aunt Bee's Mayberry Cookbook
From: Hope Blucher; Almeda, New Mexico
Makes one (8-inch) two-layer cake

FOR THE CAKE:
1 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
6 tablespoons cocoa powder
1/2 cup shortening
1 cup plus 1 tbsp sugar
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 cup boiling water
FOR THE MARSHMALLOW ICING:
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 egg whites
3 tablespoons water
1 teaspoon vanilla extract

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F.

Combine flour, soda, and coca. Sift mixture 3 times.

In a separate bowl cream shortening. Add sugar to shortening and cream until light and fluffy.

Add the eggs, one at a time, and beat for 2 minutes after each addition.

Add the flour mixture alternately with the buttermilk, beating at medium speed after each addition. Add the vanilla. Add the water 1/3 at a time, beating well after each addition. Pour the batter into 2 ungreased 8-inch cake pans.

Bake in a 350 degree oven for 20 to 25 minutes.

TO PREPARE THE MARSHMALLOW ICING:
In the top of a double boiler over simmering water, combine the sugar, salt, cream of tartar, egg whites, and water. Beat with an electric mixer at top speed for 4 to 5 minutes.

Remove from heat and the simmering water and beat for 1 minute. Add vanilla and blend.

Frost the chocolate cake.