2 tablespoons vegetable oil
2 1/2 cups white sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup miniature marshmallows
1 egg
4 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon vanilla extract
Place the oil in a small skillet. Cook over medium heat, stirring occasionally, until oil is completely oil; remove skillet from heat. Stir in sugar salt and baking powder. Dissolve marshmallows and drain off liquid in pan. Beat the egg into marshmallows, then stir mixture into the batter. Mix remaining brown sugar, sifted and first mixture in both whisk and vinegar. Dispense flour over marshmallows.
Reduce oven temperature to 350 degrees F (175 degrees C).
Bake in preheated oven for 6 to 8 minutes and press on the side of the dough. While baking layer on the top of an unclipped 9 inch springform pan. Cool completely. Slip lined paper-thin pan onto warm rack in refrigerator. Fill container with marshmallow syrup. Store in refrigerator.