Chocolate-Marshmallow Cake-Part 2

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

1. Prepare Marshmallow Frosting.
2. Cut cake crosswise into 4 rectangles, each about 10 X 3 3/4 inches.
3. Put rectangles together with about 3/4 cup frosting between layers; frost top with remaining frosting.
4. Prepare Chocolate Glaze.
5. Pour over cake, allowing some to drizzle down sides.
6. Sprinkle with chopped toasted almonds if desired.
7. MARSHMALLOW FROSTING: Mix egg whites, sugar, cream of tartar, corn syrup and water in non aluminum 3-quart saucepan.
8. Cook over low heat, beating until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat.
9. Add marshmallows; beat until smooth.
10. CHOCOLATE GLAZE: Heat chocolate and butter over low heat until melted.
11. Blend in powdered sugar and water until smooth.
12. Stir in additional boiling water, 1/2 teaspoon at a time, until of drizzling consistency.

chocolate glaze, chocolate, butter, powdered sugar, water boiling

Taken from recipeland.com/recipe/v/chocolate-marshmallow-cake-part-38843 (may not work)