posted by Pat T 08-20-100 12:45 PM
Meringue Cradle Cake
Meringue:
1 cup sugar
4 egg whites
1 cup pecans, finely chopped
1 square unsweetened chocolate, grated
Cake:
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup sugar
1/2 cup butter or margarine, softened
4 egg yolks
3/4 cup milk
1 tsp. Vanilla extract
Preheat oven to 325 degrees F.
Beat egg whites until soft mounds begin to form. Gradually add 1 cup sugar, beating until meringue stands in stiff glossy peaks. Fold in pecans and chocolate. Line bottom of well-greased tube pan with waxed paper. Spread meringue over bottom and up 3/4 of sides.
For cake part: Sift together dry ingredients. Cream butter and sugar. Add egg yolks. Beat well. Combine milk and vanilla. Add alternately with dry ingredients to creamed mixture. Pour into meringue-lined pan.
Bake in a slow 325° F. oven for 65 to 75 minutes. Cool 20 minutes before removing from pan.