My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.
On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.
I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!
Seven Minute Frosting
- ½ c. granulated sugar
- 2 egg whites
- 2 tbsp. water
- 7-oz. jar marshmallow creme
- 1 tbsp. vanilla extract
- Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
- Add the marshmallow creme and vanilla and beat until combined.
- Frost 3-layer cake with frosting.
This meringue cake with fresh fruit is such a treat that you may catch yourself making it all of the time! You’ll be in and out of the kitchen in no time, and you can bake it ahead of time. It’s so easy that I almost feel guilty sharing it. After all, you start with a cake mix.
This cake is simply a white cake mix, topped with meringue and nuts and served with fresh fruit. I like peaches or strawberries, and I don’t even use additional sugar on the fruit. The dessert is simple enough to serve on a weeknight, but it’s delicious enough to serve to guest.
Meringue Cake with Fresh Fruit
- 1 box white cake mix
- 4 egg whites
- 1¼ c. granulated sugar
- ¾ c. chopped nuts (pecans, walnuts, or almonds)
- Chopped fresh fruit
- Preheat oven to 325°F. Grease and flour two 8-inch round cake pans, set aside.
- Prepare cake mix according to directions on box. Spread into prepared pans and set aside.
- Beat egg whites until stiff. Gradually add sugar, beating thoroughly. Spread meringue over cake batter. Sprinkle with nuts. Bake at 325°F for 30 minutes or until center tests done. Cool completely on a wire rack.
- Cut into wedges and serve with fresh fruit.