Prepare Marshmallow Frosting. Cut cake crosswise into 4 rectangles, each about 10 X 3- 0.75 inches. Put rectangles together with about 0.75 cup frosting between layers; frost top with remaining frosting. Prepare Chocolate Glaze. Pour over cake, allowing some to drizzle down sides. Sprinkle with chopped toasted almonds if desired. dozen SERVINGS. MARSHMALLOW FROSTING: Mix egg whites, sugar, cream of tartar, corn syrup and water in non aluminum 3 litre saucepan. Cook over low heat, beating until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat. Add marshmallows; beat until smooth. CHOCOLATE GLAZE: Heat chocolate and butter over low heat until melted. Blend in powdered sugar and water until smooth. Stir in additional boiling water, half teaspoon at a time, until of drizzling consistency. Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ----