Chocolate-Marshmallow Ribbon Cake
Posted by: Tuddles  Sun, 14 Mar 2004, at 11:35 a.m.
 
Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.

1 cup Gold Medal® all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar
Marshmallow Frosting (below)
Chocolate Glaze (below)

1. Heat oven to 375ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil; grease generously. Mix flour, cocoa, baking powder and salt; set aside.
2. Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until very thick and lemon colored. Pour eggs into large bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Beat in flour mixture on low speed just until batter is smooth. Pour into pan, spreading batter to corners.
3. Bake 12 to 15 minutes or until top springs back when touched lightly. Loosen cake immediately from edges of pan; turn upside down onto towel generously sprinkled with powdered sugar. Remove foil carefully; cool cake completely, at least 30 minutes.
4. Prepare Marshmallow Frosting. Cut cake crosswise into 4 rectangles, each about 10x3 3/4 inches. Layer rectangles, spreading each with about 1 cup frosting. Frost top with remaining frosting. Prepare Chocolate Glaze. Pour over cake, allowing some to drizzle down sides.


Marshmallow Frosting
2 egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths

Mix egg whites, sugar, cream of tartar, corn syrup and water in non-aluminum 3-quart saucepan. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat. Add marshmallows; beat until smooth.


Chocolate Glaze
1 ounce unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 teaspoons boiling water

Heat chocolate and butter in 1-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency.