2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
5 tablespoons butter, melted
4 cups sugar
2 cups water
1/2 teaspoon cream of tartar
3 cups confectioners' sugar
1 tube each red and green decorating frosting
In a large mixing bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder. Add to egg mixture gradually with milk and butter; mix well. (Batter will be thick.)
Spead evenly into a greased and floured 15 in. x 10 in. x 1 in. baking pan. Bake 350 degrees for 12-15 minutes or until a toothpickinserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4 in. squares. Freeze cakes.
In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226 degrees. Cool to 100 degrees; beat in confectioners' sugar until smooth. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to dip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes to thick. Let dry completely. Decorate with frosting and sprinkles.
Makes about: 70 christmas candies