My favorite Birthday Cake... with 7 Minute Icing

I took this from my mother's family cookbook. This is what at 42, I still ask for every year on my birthday!


CHOCOLATE SUNDAE CAKE
(Lillian Ross from Antioch Church of Christ)
4 large eggs separated
1 tsp. vanilla
1/4 cup water
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup pastry flour (1 rounded cup)
1/3 cup sugar

Beat egg whites moderately stiff, add 1/3 cup of sugar, set egg whites aside while beating yolks and water. Beat yolks and water till light, add 1 cup of sugar and beat more (about 10 minutes in all). Add vanilla and fold in flour sifted with baking powder and salt. Then fold in egg whites. Put mixture in pans that have been greased and floured only on the bottom. Bake 350 degrees oven for 20-25 minutes in 2 (9 inch) pans. Invert on cookie racks to cool. When cool remove from pans by cutting around the edges. Split layers with a large knife.

Beat a 1 pint of whipping cream, add 2/3 cup powdered sugar and 1 tsp. vanilla. Spread cream mixture between stacked cake layers. Refrigerate while making the next step.

Make 7 minute icing (See icing) and cover outside of cake. Melt 3 T. or 3 squares of chocolate, 1 T. butter and a little wax. Pat on cake with a pastry brush until cake is completely covered with a layer of bitter chocolate. Refrigerate until served.

7-MINUTE ICING
2 unbeaten egg whites
1 1/2 cup sugar
1/3 cup cold water
dash of salt
1/4 tsp. cream of tarter or 2 tsp. light corn syrup

Put ingredients in a double boiler that the water is boiling. Beat with a electric mixer for 8 minutes. (I have found I have better results going the full eight minutes. Use a timer also.) Then add 1 tsp. vanilla and mix. It is ready to put on a cooled cake.

Family Recipes: Ice Creams

ICE CREAM RECIPE
(Grandma Yarbrough)

4 eggs beaten
Add 2 cups sugar
Add 2 boxes of instant pudding and stir

Fold in 1 carton whipped topping (cool whip).
Stir in 1 tsp. vanilla.
Add ½ gallon of whole milk (or 2% + 1 can milnut or evaporated milk.)

Optional flavors: 1 cup pecans with pecan pudding
Chocolate with nuts such as almonds
Chocolate chip with vanilla pudding
1 quart of fresh fruit with vanilla pudding

MILKY WAY ICE CREAM
(Aunt Jennifer’s)

Melt 5 Milky way candy bars and 10 oz. of miniature marshmallows in the microwave for 2+ minutes. Stir every 1 minute. Add ¾ cup sugar and 2 cups whole milk. Heat until candy and sugar are just about melted. Put in the ice cream container and fill to line with whole milk as directed.


ICE CREAM
(Grandma Graden)

Beat 5 eggs until thick and light yellow.
Gradually add 2 cups sugar and then add ½ tsp. salt,
1+ T. of vanilla.
Then add 1 can milnut while continuing to beat.
Add milk to bowl. When bowl is full and thoroughly mixed, put into ice cream container.
Fill milk to the line as directed. (Ice Milk)


VANILLA ICE CREAM

4 eggs
2 ½ cups sugar
6+cups milk
4 cups light cream (milnut)
2 T. vanilla
½ tsp. salt

Beat eggs until light and thick. Add sugar gradually beating until mixture thickens. Add remaining ingredients. Mix thoroughly. Freeze in ice cream freezer. Makes 1 gallon.

Ham Tettrazini

This is a family favorite, that we all used to beg my Grandma Graden to make for every family dinner! We could definantly count on having it almost every Easter. I think we all at one time or another went and made it with my Grandmother. Others tried to make this dish but it was never the same as when Grandmother made it! I enjoy making it and have shared it with others here in St Louis and it has always been well recieved!

I would suggest to use fresh fresh fresh! If you have any questions on how to prepare this feel free to ask!

Ham Tettrazini

From the Kitchen of Louise Graden

(I think she clipped it from a newspaper, when she first married my Grandpa)

1/4 cup finely chopped onion

1/2 cup melted butter

1/2 lb. fresh mushrooms sliced

1/3 cup flour

2 cups milk

2 cups Half n Half

2 T. cooking sherry (optional)

1/4 tsp. salt (I use Sea Salt)

dash of garlic salt & pepper

3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked (I use Whole Wheat)

2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened.

Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top.

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.

Makes 6 to 8 servings or more.(When doubling use a 2 lb. box.)