Chocolate Cake (with Seven Minute Icing)

I"ve always called it boiled white icing (from Rombauer & Becker, 1964 [otherwise known as the Joy of Cooking]) (it's actually called seven minute icing in the book). This copy of the book doesn't have an edition number, but it has been revised at least once from the original 1931 book. The cake is from a local cookbook. Boiled white icing is really great for about two days. The first day it's soft and creamy. The second day it's still fairly creamy but has a crust on the outside. By the third day the icing starts to be absorbed by the cake, and what isn't absorbed is fairly crunchy. The cake has to be eaten right away. (My opinion).


This is one of my favorites from my childhood in the last century. Since I always lard up over the winter my wife took half the cake and froze it, then iced the other half. I'll try to convince her to ice the other half sometime next summer when I'm working it off.


The layers rose a bit, so they're convex. Putting the top layer on over fresh icing isn't stable, so the skewers are there to keep the top from sliding off. The hearts were an afterthought, made from available materials.

litlnemo faved this
  • Tina :0) 6y

    Looks yummy but very sinful! Happy Valentines Day! :0)
  • vtpeacenik PRO 6y

    Lolol, I love your description, especially of the icing.....day1, day2, and true.
    I love the ideal of frosting half of it too. Very funny.
  • Red~Star PRO 6y

    What a delicious sounding cake....the icing is boil it? Good idea to freeze half for later......I splurged today [ and yesterday] so I've got to behave beginning tomorrow. Love the added red hearts.
  • Dwight Sipler PRO 6y

    The icing is made in a double boiler. Basically sugar, water, egg whites. You have to beat it in the top of the double boiler until the egg whites stiffen up a bit but not too much. Takes some practice. Lots of practice.

    As I said, the cake has to be eaten right away. We had a large dinner, so we only managed to down a couple of small pieces, so we have our work cut out for us over the next couple of days. Maybe chocolate cake for breakfast?
  • NB~Photo 6y

    This is I will admit a delicious icing. You are quite right it does take much practice but the end result is so very worth it!!!!!! Hope you both had a wonderful V-Day.
  • Michelle Kelley PRO 6y

    I still use a Betty Crocker cookbook that was my nana's from the 40's. This icing is absolutely delicious!
  • Elston's Mom 6y

    Who makes the icing? You or Barbara? Hope you had a nice day!
  • ╠Bea╣ 6y

    Cake for breakfast, now we're talking! I have a new oven so I can make cakes now too!
    Very nice plate too, I love that shade of green.
  • liz west PRO 6y

    Love the picture and the accompanying story.

    When I was a new bride, by husband asked me to make a devil's food cake with boiled frosting, also called 7-minute frosting. I said sure, even though I had never tried it before. As I was frosting the cake, the frosting turned to cement. I figured if I made a new batch and refrosted it, the new batch would soften the old batch. However, the same thing happened. Next, I took a timer and actually beat it as long as it suggested. Success! So I frosted my twice-frosted-previously cake and served it that night. It looked lovely, with white billowy frosting, but the fork made a definite "clink" when it hit the hard layers, which never softened up. So I had to confess, but at least I did learn how to make it. I got all my practice on one cake.
    By the way, I have the same Joy of Cooking. It has no covers and is held together by a rubber band.
  • Dwight Sipler PRO 6y

    Elston's Mom I've made it in the past, but Barbara made it this time.

    ╠Bea╣ Actually the plate is clear glass and I put it on a dark green bedspread, which was the only flat surface not covered with seed catalogs.

    Muffet That's the same icing. However, you have to make it frequently to keep in practice.

    There's one advantage to using only half the cake. There's more icing per piece that way.
  • miz bee PRO 6y

    Is that made in a double boiler? I seem to recall such.
1 fave
Taken on February 14, 2009
  • 24.0-70.0 mm f/2.8
  • ƒ/16.0
  • 56.0 mm
  • 1/60
  • 800
  • Flash (on, fired)
  • Show EXIF

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context