1 STICK OLEO
2 TBSP. COCOA
2 EGGS
1 CUP SUGAR
2/3 CUP PLAIN FLOUR
1 CUP CHOPPED NUTS
1 SMALL PKG. MINIATURE MARSHMALLOWS
MELT OLEO AND COCOA IN SMALL SAUCEPAN.
BEAT EGGS AND SUGAR IN MIXING BOWL.
ADD OLEO MIXTURE TO THE EGG MIXTURE.
STIR IN FLOUR AND NUTS.
BAKE IN WELL
GREASED AND FLOURED PAN (9 x 13 x 2)
FOR ABOUT 12 TO 15 MINUTES IN A 350°
OVEN.
DO NOT OVERBAKE.
WHEN DONE, COVER TOP OF CAKE WITH MINIATURE
MARSHMALLOWS.
TURN OVEN OFF.
RETURN MARSHMALLOW COVERED CAKE TO OVEN AND
LEAVE IN THERE FOR ABOUT 2 MINUTES.
MARSHMALLOWS SHOULD RISE AND BE
SLIGHTLY MELTED TOGETHER.
MIX ICING INGREDIENTS TOGETHER (RECIPE BELOW)
AND POUR
OVER THE HOT MARSHMALLOWS.
CHOCOLATE FROSTING
MELT 3 TABLESPOONS BUTTER OR OLEO IN A MEDIUM SAUCEPAN.
STIR IN 2
TABLESPOONS COCOA UNTIL DISSOLVED.
ADD 1½ CUPS CONFECTIONS SUGAR, 2
TABLESPOONS MILK AND 1 TEASPOON VANILLA.
STIR UNTIL SMOOTH. (I USE A WIRE
WHISK)
BRING TO BOIL. DRIZZLE OVER MARSHMALLOWS.
NOTE: CUT WITH KNIFE DIPPED IN HOT WATER.