Graham Cracker Cake (Mrs Bowman)

A¬†while back I made this cake and it is delicious! It is not sweet like an iced cake, nor sweet like coffee cake. It is somewhere in between. Because the egg whites are beaten and added last the cake is airy and light of texture. Be careful to bake it long enough or the middle … Continue reading

Choc Icing

These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being … Continue reading