From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Cake:
TO PREPARE:
Reserve 2 or 3 Tablespoons of the sugar for meringue. Cream butter, sugar, and salt until light and fluffy. Sift flour with baking 3 times. Add flour alternately with milk and extracts, a small amount at a time. Beat after each addition until smooth.
Beat egg whites, gradually adding the 2 or 3 Tablespoons of sugar until meringue forms stiff peaks. Fold into batter very lightly. Do not beat. Pour batter into two 9-inch cake pans that have been greased, floured and lined with waxed paper. Bake at 350 degrees for 30 to 45 minutes.
INGREDIENTS for Marshmallow and Pecan Seven Minute Frosting:
TO PREPARE Frosting:
Place all ingredients except vanilla extract and pecans in double boiler. Beat 1 minute. Then cook over boiling water, beating constantly with beater until mixture forms peaks (about 7 minutes). Remove from heat, add vanilla extract. Beat until a spreading consistency is reached. Add pecans. Frost cake and decorate with whole pecans.
YIELDS: 1 cake
- 1-3/4 cups sugar
- 2/3 cup butter
- 1/2 teaspoon salt
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1 cup milk
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 egg whites
TO PREPARE:
Reserve 2 or 3 Tablespoons of the sugar for meringue. Cream butter, sugar, and salt until light and fluffy. Sift flour with baking 3 times. Add flour alternately with milk and extracts, a small amount at a time. Beat after each addition until smooth.
Beat egg whites, gradually adding the 2 or 3 Tablespoons of sugar until meringue forms stiff peaks. Fold into batter very lightly. Do not beat. Pour batter into two 9-inch cake pans that have been greased, floured and lined with waxed paper. Bake at 350 degrees for 30 to 45 minutes.
INGREDIENTS for Marshmallow and Pecan Seven Minute Frosting:
- 6 egg whites
- 6 marshmallows, chopped
- 1-1/2 teaspoons light corn syrup (or 1/4 teaspoon cream of tartar)
- 1-1/2 cups sugar
- 1/2 cup cold water
- 1-1/2 cups broken pecans (a few whole ones for decoration)
- 1 teaspoon vanilla extract
TO PREPARE Frosting:
Place all ingredients except vanilla extract and pecans in double boiler. Beat 1 minute. Then cook over boiling water, beating constantly with beater until mixture forms peaks (about 7 minutes). Remove from heat, add vanilla extract. Beat until a spreading consistency is reached. Add pecans. Frost cake and decorate with whole pecans.
YIELDS: 1 cake
