Rob & MJ's Garden

Our little plot of garden in So Cal – grow and buy local!

This is a light and fluffy cake with a creamy icing that will remind you of a marshmallow cream. The sugar tends to crystallize if the icing is made in very humid weather, so I generally prefer to make this when the weather is clear and dry.  Otherwise be prepared to eat this cake in a day or two of the icing will start to get gritty.  This was always my favorite birthday cake growing up.

Yellow Cake


  • 1/2 cup Crisco
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1t salt
  • 3t baking powder
  • 1 cup milk
  • 1t vanilla extract


  1. Blend the Crisco and sugar in a mixer.  Add the eggs and beat in completely.
  2. Begin adding the flour, slat and baking powder in small amounts.  Alternate adding in the milk and vanilla.
  3. Mix the batter well.
  4. Pour into a greased cake pan and cook at 350 degrees F for 30 to 35 minutes
  5. Allow the cake to cool before making the icing


7-Minute Icing


  • 1 egg white
  • 5T water
  • 1 cup sugar
  • 3T white corn syrup (Karo)
  • dash of salt
  • 1/2t vanilla extract


  1. Begin boiling water in a double boiler
  2. Place the ingredients in top pan of the double boiler and begin beating with an electric hand mixer for 7 Minutes
  3. Quickly spread the icing over the cooled cake while it’s hot.

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