BUTTERSCOTCH FILLING:

1 c. brown sugar
3 tbsp. flour

Mix in saucepan and stir in 3/4 cup can milk (or light cream); heat to boil. Boil and stir for 1 minute. Remove from heat and blend (mixer) in 2 tablespoons butter and 1 teaspoon vanilla. LET COOL!

CAKE:

1 3/4 c. flour
1 c. sugar
1 1/4 c. buttermilk
1/2 c. shortening
2 eggs
2 oz. (1/4 c.) cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. vanilla
1/2 tsp. red coloring

Grease and flour oblong pan. Mix all together in bowl. Blend 1/2 minute on low speed. Blend 3 minutes on high speed. Pour into pan. Bake at 350 degrees for 40 minutes. LET COOL!

MARSHMALLOW FROSTING:

2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar
1 tbsp. corn syrup
1/3 c. water
1 1/2 c. sm. marshmallows

Blend egg whites, sugar, cream of tartar, syrup, and water in the top of a double boiler for 1 minute on low speed. (Put just a little water in bottom of pan.) Beat on high speed until it forms stiff peaks, about 7 minutes.

Remove from heat and add marshmallows, blending until marshmallows melt. Put filling on the cake, then frost the top with the marshmallow frosting.