3 oz. melted chocolate

2 cups brown sugar

1 cup milk

1 egg yolk

1 teaspoon vanilla

1/4 cup butter

2 eggs

2 cups self-raising flour

1/4 teaspoon salt

1 small teaspoon baking soda

1 tablespoon boiling water

2 eggs.


Marshmallow Filling and Frosting:

2 cups sugar

1/2 cup water

1/8 teaspoon cream of tartar

whites of 2 eggs

1/2 teaspoon vanilla

1 cup quartered marshmallows



In a saucepan blend melted chocolate, half brown sugar, and half milk and stir till sugar is melted. When hot, add egg yolk beaten with 1 tablespoon cold milk, cook a moment longer, allow to cool and add vanilla. Cream butter with remaining half of brown sugar, add yolks of 2 eggs, sift flour with salt and add it and milk alternately, add soda dissolved in boiling water, then cooled chocolate mixture. Lastly fold in stiffly beaten whites of 2 eggs, bake in sandwich tins in a moderate oven for 20 minutes. For icing, boil sugar, water, and cream of tartar till the mixture threads when dropped into cold water, add mixture slowly to stiffly beaten egg whites and flavour with vanilla; beat till thick and fold in marshmallows; fill sponge with some of mixture and spread remainder all over cake.

 Cream Cheese – Put about a pint of cream into a very clean wet cloth. Tie it up and let it hang in a cool place for 2 days. then take it from the first cloth and put into a mould lined with a fresh cloth. (A fig box with the top and bottom knocked out, answers for this.) Put a weight on it and keep it pressed for 2 or 3 days, turning it twice daily.