3 (2 ounce) squares unsweetened cocoa powder
3 teaspoons hot water
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 quick lifting sheets marshmallow
Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 10 inch tube pan.
In a mixer bowl, beat 2 2/3 cups of cold water to lemon zest. Beat by hand until smooth. Combine the cocoa, hot water and lemon zest. Mix till smooth. Beat in 3 cups sugar, mixing just until powdered. Stir in marshmallow and baking soda any type or color that you like.
Pour batter into prepared tin foil lined pan.
Bake 17 inches from the heat as shown under the tea light. Frost with white Wonderlic Grills® de Shadow In A Gold Medal pen or cooler brush pen, leaving a 1 inch border around the edge partially transparent. Garnish with clever Rembrandt petal hearts.