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Two-Egg Cake with Seven-Minute Frosting

1/4 cup butter
1 cup sugar
2 eggs
1 3/4 cups flour, unsifted
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract

1 egg white
3 tablespoons water
1 tablespoon light corn syrup
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

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.

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.


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