"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rusk Cake with Milk Dud Sauce Recipe

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This recipe for Rusk Cake with Milk Dud Sauce, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Plucinski
Added: Saturday, September 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

6 eggs (separated)
1. c. sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1/2 c. chopped pecans
1 c. Holland Rusk crumbs (7 pieces)
1/2 c. whipping cream

Topping:

5 boxes of Milk Duds
1/3 c. milk
2 tbsp. butter.
1/2 c. powdered sugar

Directions:
Directions:
Beat egg yolks until light and fluffy. Add 1 c. sugar and continue beating about 2 minutes.
Add vanilla, salt, baking powder and Rusk crumbs.
Beat just until blended. Fold in stiffly beaten egg whites and nuts.
Bake in greased 13 x 9 pan at 350 for 30 minutes.
When cake is cool, spread with whipped cream.
For topping, melt 5 boxes of milk duds into 1/3 c. milk and 2 tbsp. butter.
Remove from heat and add 1/2 c. powdered sugar. Beat well.
Cool. Drizzle on top of whipped cream.
Keep refrigerated until ready to serve.

Personal Notes:
Personal Notes:
Connie Plucinski and Dad worked together at Chicago Bridge and Iron.....they were good friends and Connie did a lot of cooking! The results of Connie's cooking benefited the family!

 

 

 

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