1 (.25 ounce) package yellow cake mix
1 cup all-purpose flour
3 1/3 cups packed light brown sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
3 tablespoons lemon juice
1 cup chopped marshmallows
Preheat oven to 230 degrees F (112 degrees C). Grease and flour two 8-inch pans.
In a medium bowl mix together cake mix, brown sugar and butter until very well blended and well combined. Stir in eggs, one at a time, until well blended. Stir in vanilla extract and lemon juice.
In a separate small bowl, mix marshmallows and lemon marmalade, making each about an equal amount. Spoon half of marshmallow mixture into each mold. Pop marshmallows off each and scatter around freezer meat. Freeze stiff until firm (they turn into square patties if crushed).
Arrange marshmallows in lightly greased foil-lined ¼-inch to ¾-measure cups. Spread evenly over marshmallows. Place marshmallows in prepared 8-inch pans.
Bake in preheated oven for 1 1/2 hours, until toaster inserted in center of each roll is golden brown. Cool slightly, and serve. ◄