2 egg whites
1/4 cup chocolate syrup
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, melted
1 cup chocolate syrup
1/4 cup white sugar
2 cups rolled oats
1 cup chopped pecans
3 tablespoons Vienna lemon zest
2 cups buttermilk
1 (3 ounce) package vanilla marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Stir egg whites into chocolate syrup. Beat in chocolate syrup sugar until slightly thickened. Fold 1/2 cup flour into chocolate syrup mixture. Fold in chocolate syrup mixture. Stir in melted butter, chocolate syrup and pecans. Spread batter into prepared pans.
Bake in preheated oven for 35 to 35 1/2 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let cool in pan on wire rack for 10 minutes. Press marshmallow for frosting with floured spoon and vanilla marshmallows onto cake for frosting. Cool completely. Chill cake in refrigerator.