Two-Egg Cake with Seven-Minute Frosting

2 Eggs

1 3/4 C Flour -- Unsifted

2 1/4 Tsp Baking Powder

1/2 Tsp Salt

3/4 C Milk

1 Tsp Vanilla Extract Frosting:

1 Egg White

3 Tbsp Water

1 Tbsp Light Corn Syrup

1 C Sugar

1/8 Tsp Salt

1 Tsp Vanilla Extract INSTRUCTIONS for cake: Cream butter until smooth. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla. Put batter into two greased 8-inch layer pans lined with paper (or spray pans with Baker's Joy). Bake at

375F for 20-25 minutes. Frost with Seven-Minute Frosting. Seven-Minute Frosting: Heat water to boiling in the lower part of double boiler. Water in lower part should surround upper part. Place water, egg white, syrup, sugar and salt in upper part of double boiler. Beat the mixture with a rotary egg beater or electric beater, rapidly at first, then steadily and continuously for about 7 minutes. Keep water boiling in lower part of double boiler during the beating. Remove from heat, pour out hot water and fill with cold water, and replace upper part of double boiler. Allow mixture to stand for 5 minutes. Add vanilla and stir. Frosting Variations: Brown Sugar Frosting: Substitute

1 cup firmly packed brown sugar for white sugar; use

2 tablespoons water in place of

3 tablespoons. Omit corn syrup. Fruit and Nut Frosting: Add

1/2 cup nuts, figs, dates or seedless raisins, or a combination of these when adding vanilla. Coconut Frosting: Coconut may be mixed with frosting or sprinkled on the top. > From: tpogue

2.idsonline.com (terry pogue)