Recipe: Marshmallow Cake (self-frosted, Bisquick recipe, 1970's)

MARSHMALLOW CAKE

1 1/2 cups Bisquick baking mix
1/2 cup granulated sugar
1 egg
1/2 cup water or milk
2 tbsp shortening
1 tsp vanilla
FOR THE TOPPING:
1 cup miniature marshmallows
1/3 cup brown sugar (packed)
1/3 cup chopped nuts

Heat oven to 350 degrees F. Grease and flour a square baking pan, 8x8x2-inches.

Blend (dry) baking mix, granulated sugar, egg, 1/2 cup water or milk, shortening and vanilla in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed.

Pour batter into prepared pan. Arrange marshmallows over batter; sprinkle with brown sugar and nuts.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Source: Vintage recipe booklet: Two in the Kitchen, Betty Crocker's Bisquick Cookbook, Supplement One, 1972