Every Christmas my MaMa Griffin would make the best chocolate cake with a seven minute frosting. I would eat that before the meal. It was always baked in a square pan and drizzled with chocolate on the edges. I HAVE to have this every Christmas. Even Resa who is not a big fan of sweets eats this because the icing is not overly sweet.
Unfortunately as my MS progressed I was not able to keep making the seven minute frosting. Let’s just say a double boiler, hand mixer and very hot sugar do not make for a very unpleasant accident. After scalding myself severly I had to stop making this icing.
That didn’t stop me from coming up with a replacement icing.
2 egg whites
1/4 cup sugar
3/4 cup light corn syrup
1 1/2 tsp vanilla
In a mixer beat egg whites until foamy. Gradually add sugar, beating continously until egg whites form soft peaks.
In a small saucepan heat corn syrup just to boiling. Pour in a very thin stream over egg whites, continously beating. Beat in vanilla.
Spread on cooled cake.
