CAKE
1 3/4 c Graham cracker crumbs 1 ts Vanilla
1/2 c Flour 3 Egg Whites stiffly beaten
2 ts Baking powder 3 Egg Yolks well beaten
1/4 ts Salt 3/4 c Milk
1/2 c Shortening 1/2 c Chopped nuts
1 c Sugar
SEVEN MINUTE FROSTING
2 Egg whites pn Salt
1 1/2 c Sugar 1 tb Instant coffee (optional)
1/4 ts Cream of tartar 1 ts Vanilla
1/3 c Cold water 3/4 c Pecans or walnuts (optional)
1/4 ts Cinnamon
Sift the flour, baking powder and salt. Cream the shortening and
sugar together. Add the vanilla. Beat the egg yolks until light and
thick, and add to shortening and sugar. Mix thoroughly. Add part of
the cracker crumbs and part of the milk. Then add the rest of the
crumbs and beat thoroughly. Add the rest of the milk, alternately
with the flour, beginning and ending with flour. Beat until smooth.
Stir in the nuts. Fold in the stiffly beaten egg whites. Pour into
two greased and floured 9 inch layer cake pans. Bake in preheated
375 degree oven, 25 to 30 minutes. Remove from pan and cool.
Seven Minute Frosting Directions
Put the egg whites, sugar, cream of tartar, water, cinnamon, salt and
if using instant coffee in double boiler and cook over moderate heat.
Beat constantly with a hand or electric beater until the mixture
forms peaks. This takes about seven minutes.
Remove from heat and add vanilla. Beat until frosting is of spreading
consistency. Frost the layers and press pecans or walnuts around the
edge of the cake if you wish. Frosting will cover a 9 inch two layer
cake
Frost with seven minute or other frosting.
Taken from Ladies Home Journal Cookbook – 1960
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
8 servings