Two-Egg Cake with Seven-Minute Frosting

Ingredients

• 1/4 cup butter
• 1 cup sugar
• 2 large eggs
• 1 3/4 cups flour
• all-purpose
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 each egg whites
• 3 tablespoons water
• 1 tablespoon corn syrup
• light
• 1 cup sugar
• 18 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Cream butter until smooth.
2. Gradually add sugar and beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour, baking powder and salt together.
5. Add to creamed mixture alternately with milk, beginning and ending with flour.
6. Stir in vanilla.
7. Put batter into two greased 8-inch layer pans lined with paper.
8. Bake at 375F (190C) F for 20 to 25 minutes.
9. Frost with Seven-Minute Frosting.
10. For the frosting, heat water to boiling in the lower part of double boiler.
11. Water in lower part should surround upper part.
12. Place water, egg white, syrup, sugar and salt in upper part of Beat the mixture with a rotary egg beater or electric beater, rapidly at first, then steadily and continuously for about 7 minutes.
13. Keep water boiling in lower part of double boiler during the beating.
14. Remove from heat, pour out hot water and fill with cold water, and replace upper part of double boiler.
15. Allow mixture to stand for 5 minutes.
16. Add vanilla and stir.