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“
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.)
