Mrs. Ruby's Rocky Mountain Chocolate Cake

• 2 cups cake flour (sifted)
• 1 2/3 cups sugar
• 1 scant tsp. salt
• 1 1/2 tsp. soda
• 1/2 tsp. baking powder
• 1/2 cup soft shortening
• 2 squares baking chocolate (melted)
• 2/3 cup milk (additional)
• 1 tsp. vanilla

Ingredients: Frosting

• Large-sized marshmallows
• Nuts (chopped)
• 2 squares chocolate
• 1 1/2 cups sugar
• 7 Tbsp. milk
• 2 Tbsp. vegetable shortening
• 2 Tbsp. margarine
• 1 Tbsp. dark corn syrup
• 1 tsp. vanilla
• 1/4 tsp. salt

Directions for Cake

Mix all dry ingredients in mixing bowl. Add melted chocolate, shortening and 2/3 cup milk. Beat for 2 minutes at medium speed. Add the 3 eggs, unbeaten, the additional milk and the vanilla. Beat 2 more minutes or until well blended. Pour into prepared 9x13 glass baking pan and bake at 350 degrees F for 35 to 40 minutes. (If using metal pan, bake at 375 degrees F.)

Directions for Frosting

As soon as chocolate cake comes from oven, cover with large-sized marshmallows. Ass marshmallows melt, sprinkle with chopped nuts. (They should melt without extra heat, but put them in the oven a moment, if necessary.)

Mix together the following and bring to a boil; chocolate squares, sugar, milk, shortening, margarine, corn syrup and salt. Boil this mixture 1 minute on a clear day and 1 1/2 minutes on a rainy day.

Remove from heat; cool and add vanilla. Beat until slightly thickened, then drizzle it back and pour over top of marshmallows and nuts.

By Robin from Washington, IA

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