3 oz. chocolate, cut very fine
3/4 c. boiling water
1 3/4 c. sifted cake flour
1 1/2 c. sugar
3/4 tsp. salt
1/2 tsp. baking powder (or 1 tsp. tartrate baking powder)
3/4 tsp. baking soda
1/2 c. Spry
1/2 c. thick sour milk
1 tsp. vanilla
2 eggs, unbeaten
18 marshmallows, cut in half
1/2 c. nuts, cut

Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate mixture. Drop in Spry. Beat 200 strokes (2 minutes on mixer at low speed). Scrape bowl and spoon. Add sour milk, vanilla and eggs and beat 200 strokes (2 minutes at mixer at low speed). Bake in two square 8 x 8 x 2-inch Spry-coated pans in moderate oven (350 degrees) 30 to 40 minutes.

While cake is warm, press marshmallows on one layer, turned bottom-side up. Spread with Fudge Frosting, put other layer on top. Add nuts to remaining frosting, spread on top of cake. Decorate each corner with a quartered marshmallow.