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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rusk Cake with Milk Dud Sauce Recipe

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This recipe for Rusk Cake with Milk Dud Sauce is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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