Cream butter and sugar, add melted chocolate. Put yolks of eggs in a cup, and add milk to make 1-1/2 cups. Add milk and flour alternatively. Beat whites of eggs and fold in. Bake in 3 square pans lined with oiled paper.
While cake is baking, cut 45 marshmallows in 4 pieces each (15 marshmallows for each layer).
Remove cakes from tins as soon as they come from the oven. Place marshmallows immediately between and on top of the cakes. The heat of the cakes will cause them to melt slightly and adhere to the cake. Cover with fudge frosting (recipe below).
Fudge frosting recipe for Campfire marshmallow cake
2 squares chocolate
1 cup sugar
1 tablespoon flour
1/3 cup milk
Few grains salt
2 tablespoons butter
1/4 teaspoon vanilla
Melt chocolate over hot water, add sugar, flour and salt mixed together, and when smooth, add m ilk slowly. Cook until it spins a thread one inch long. Add butter and vanilla; cool beat until of the right consistency to spread without running, and pour over the marshmallows. If frosting becomes too thick, set the pan of frosting over hot water and stir until frosting softens then pour over the cake.
When Mrs. R. L. (Verna) Pomeroy wants to make an extra special dessert, she chooses a Chocolate Marshmallow Cake, using a “really different” recipe that she says is absolutely failure-proof.
The cake gets its name from the rich chocolate layers and the delicious marshmallow icing, both made with white corn syrup..Verna says she found the recipe early in World War II, when sugar rationing made cake baking a real problem.
She had such good luck with this cake that she has continued to use the recipe even though sugar is plentiful once more.
The following ingredients are required:
1/2 cup shortening
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup white corn syrup
2 squares’ chocolate, melted
1-3/4 cups sifted cake flour
1 teaspoon baking soda
1 cup sour milk or buttermilk
Blend together shortening, sugar, salt. vanilla and eggs. Add corn syrup and chocolate; beat well. Sift dry ingredients. Add to shortening mixture alternately with milk. Bake in two 9-inch layer pans in moderate oven (350 degrees) 30 to 35 minutes. Cool and ice.
To make the marshmallow icing, beat 2 egg whites with one cup of white corn syrup in double boiler over hot water till thick and fluffy. Add 8 diced marshmallows; beat till melted. Remove from stove and beat until icing holds peaks. You can drip melted chocolate or chocolate syrup over top of iced cake, for attractive decoration and extra flavor.