1 3/4 c. flour
1 tsp. baking soda
1 c. sugar
1/4 c. Crisco, butter or oil
1 egg or 2 egg whites
1 c. milk

Add milk gradually to above, stirring repeatedly to mix. Add 1 teaspoon vanilla. Scant 2 squares of unsweetened chocolate or cocoa equal to 2 squares.

Bake in rectangular glass pyrex 8 x 12 inch 350 degree oven until done, about 30 minutes. When cake is done, cover entire top with miniature marshmallows, being careful to cover every space. Let cool.

COOKING FUDGE TOPPING:

1 sq. unsweetened chocolate
1/3 c. milk
1 c. sugar

Melt at low heat, stirring to mix all 3 ingredients. Then bring to boil quickly and reduce electric heat to low (number 2 or 3) and time for 8 minutes. Remove from heat. Add 2 tablespoons of butter and 1 teaspoon of vanilla. Stir until shine begins to disappear and pour over miniature marshmallows before solidification. Let cool.