1 1/4 c. sugar, divided
1/4 c. cocoa
1 c. milk, divided
1 egg yolk
1/2 c. shortening
2 eggs
2 c. sifted cake flour
1/4 tsp. salt
1 tsp. baking soda
1 tbsp. hot water
1 tsp. vanilla extract
Marshmallow Frosting

Combine 1/4 cup sugar, cocoa, 1/2 cup milk and 1 egg yolk in a medium saucepan. Cook over medium heat, stirring constantly, until thickened.

Cream shortening; add remaining 1 cup sugar, beating well. Add 2 eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with remaining milk, beginning and ending with flour mixture. Mix well after each addition. Dissolve soda in hot water; add to creamed mixture. Mix well. Stir in vanilla.

Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Marshmallow Frosting between layers and on top and sides of cooled cake. Yield: One 2 layer cake.

MARSHMALLOW FROSTING:

1 1/2 c. sugar
2 egg whites
1 tbsp. light corn syrup
1/4 tsp. cream of tartar
1/3 c. cold water
16 lg. marshmallows, quartered

Combine sugar, egg whites (at room temperature), syrup and cream of tartar in the top of a large double boiler; add water and beat on low speed of electric mixer for 30 seconds or just until blended.

Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat and add marshmallows. Continue beating until frosting is thick enough to spread. Yield: Enough for one 2 layer cake.