6 egg whites
2 c. sugar
1/2 c. butter
1 c. sweet milk
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
1 c. English walnuts

Cream butter in a deep bowl with a wooden spoon until the consistency of thick cream. Add the sifted sugar and beat until light and very smooth. Sift flour before measuring, then sift 3 more times. Add alternately with milk to which the flavoring has been added, a third at a time, beating well after each addition.

Sift baking powder with the last third of the flour. Add English walnuts, chopped real fine; do not beat but fold in well. Fold in beaten egg whites, very lightly and with as few movements as possible. Bake in 3 round layer pans at 325 degrees for 20-25 minutes.

CAKE FROSTING AND FILLING:

Boil 2 cups sugar, 3/4 cup water and 1 tablespoon of white Karo syrup until it will spin a thread. Pour slowly over beaten whites of 2 eggs, beating all the while. Add 7 marshmallows, cut into small pieces, and vanilla and continue beating until cool.