This recipe has been in my husband’s family since 1946. The icing is also known as “war icing.”
Note: This cannot be made on a rainy day. The egg whites won’t hold.
For cake:
Mix all ingredients together until smooth.
Bake at 350F in two eight-inch cake pans until knife comes out clean, about 30 minutes.
For icing:
Beat egg whites until stiff. Heat corn syrup and sugar, slowly bring to a boil; let boil stirring constantly for 1 minute then remove from heat. Using a mixer, slowly add syrup mixture to beaten egg whites until blended well.
Let cake and icing cool before applying. The icing will be sticky like marshmallow.
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really enjoyed this easy recipe. was delicious with chocolate almond frosting topped with fresh raspberries. next time I’ll add mint to the mix and top with chocolate mint frosting.
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
3 Comments
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erinann on 11.2.2010
I made this cake this weekend and it was wonderful! The icing is just like my Aunt Becky’s 7 minute icing that she is famous for and it is great! The cake itself and icing are very easy. My favorite part was “scraping” the bowl after the icing was done:).
camib323 on 10.29.2010
The icing (and the cake :)) look beautiful!! Definately want to try this recipe soon!
bluexoxo on 9.4.2010
I haven’t seen this icing in years! My Mom used to make it all the time! Thanks for the recipe…this is definitely one to go into my recipe box!!!