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3/4 c. flour
1/2 c. shortening
3/4 c. sugar
2 eggs
1/4 tsp. baking powder
2 Tbsp. cocoa
1/4 tsp. salt
1 tsp. vanilla
1/2 c. nutmeats, chopped

Cream shortening, add the sugar gradually. Beat until
light and fluffy. Blend in eggs, one at a time, beating well
after each. Add vanilla, flour, salt, cocoa and baking powder
which have been sifted together and the chopped nutmeats.
Spread in a 12 x 8-inch pan. Bake at 350 degrees for 25 to 30 min-
utes. When baked, remove from oven and spread enough marshmal-
lows to cover top while cake is still hot. Place back in oven
for 3 minutes for marshmallows to soften and spread. Let cool,
then cover with frosting.

1/2 c. brown sugar
1/4 c. milk
2 sq. chocolate
3 Tbsp. oleo
1 tsp. vanilla
1 1/2 c. powdered sugar (may
need more)
Combine brown sugar, milk and chocolate in saucepan.
Bring to a boil, cook 2 minutes, stirring constantly to dis-
solve chocolate. Remove from stove, add the oleo and vanilla.
Mix, then add enough powdered sugar to thicken to right consis-
tency to spread. Spread over cake and let cool.

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