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Category: Desserts
Prep Time: Cook Time: Total Time:
1 c. butter, softened
2 c. sugar
4 eggs, separated
3 c. all-purpose flour
1 T. baking powder Pinch of salt
1 c. milk
1 1/2 t. almond extract
Cream butter; gradually add sugar, beating well.
Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into two greased and floured 8-inch square pans. Bake in 350-degree oven for 45 minutes or until cake tests done.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread frosting between layers and on top and sides of cake.
Frosting
1 1/2 c. sugar
2 egg whites
1 1/2 t. light corn syrup
1/4 c. plus 1 T. water
1/4 t. cream of tartar
1 c. raisins
1 c. chopped pecans
1/2 c. flaked coconut
1 t. vanilla
1/2 t. almond extract
Combine sugar, egg whites and corn syrup in top of a large double boiler; add water and cream of tartar. Beat on low speed of electric mixer for 30 seconds or just until blended.
Place ov
er boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat and stir in remaining ingredients.
Yield: Enough frosting for one 2-layer cake.
Recipe Source: Melba Lovelace
Minnie Ha Ha Cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 c. butter, softened
2 c. sugar
4 eggs, separated
3 c. all-purpose flour
1 T. baking powder Pinch of salt
1 c. milk
1 1/2 t. almond extract
Cream butter; gradually add sugar, beating well.
Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into two greased and floured 8-inch square pans. Bake in 350-degree oven for 45 minutes or until cake tests done.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread frosting between layers and on top and sides of cake.
Frosting
1 1/2 c. sugar
2 egg whites
1 1/2 t. light corn syrup
1/4 c. plus 1 T. water
1/4 t. cream of tartar
1 c. raisins
1 c. chopped pecans
1/2 c. flaked coconut
1 t. vanilla
1/2 t. almond extract
Combine sugar, egg whites and corn syrup in top of a large double boiler; add water and cream of tartar. Beat on low speed of electric mixer for 30 seconds or just until blended.
Place ov
er boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat and stir in remaining ingredients.
Yield: Enough frosting for one 2-layer cake.
Recipe Source: Melba Lovelace
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.