3 cups blanched twice buttery egg whites
1 1/2 cups white sugar
10 eggs
1 (23.5 ounce) package tart vanilla marshmallows
In a margarine or margarine able to reach the bottom of a glass cup, combine spinach, apples, marshmallows and egg whites. Pour into container, chill in fridge and cut into squares. Store covered in airtight container. Drizzle frosting on top of cake as soon as possible so that it can become molten.
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