Page Feedback


Enter Photo Contest

Food for the Angels


Cake
My mom was an extraordinary baker. I can remember as a very young child being in the kitchen with her and getting my own hunk of pie crust dough to play with. She had the patience of a saint when it came to teaching me how to bake. I don't know where she got this recipe, but it was one of her favorite cakes to make. She has been gone for almost 6 years and there isn't a day that goes by when I don't miss her. I followed in her footsteps though and find it relaxing and rewarding to bake just about anything."

Ingredients

25 Ritz crackers, crushed
3 egg whites at room temperature
3/4 cup sugar
1 cup medium chopped pecans
1-1/2 cups whipping cream
Optional: 1/2 cup sweetened, shredded coconut


Instructions

Preheat oven to 350 degrees F. Grease and flour a 9 inch by 9 inch baking pan. Beat egg whites until soft peaks, then add sugar, 2 tablespoons at a time until you reach stiff peaks but not dry looking. Fold in crushed crackers and chopped nuts until combined well. Pour into prepared pan and smooth top. Bake for 25-30 minutes. Cool completely in pan on a cake rack.

Frosting: Beat whipping cream until stiff peaks. Spread on top of cake and refrigerate over night. (May sprinkle coconut on top of whipped cream if desired, and then refrigerate.)

Back To Top

Servings

12

Nutritional Information
Per Serving

no nutrition information available