My recipe says use 1/2 cup sugar for cake and 1/2 cup for the meringue--egg whites.

Our old family favourite from our church cookbook from the 50s. (Thank you Mrs. Pearl Bryant!) If you don't want to use the raw egg in the icing, it's OK to cover in vanilla butter cream icing instead. Then you can drizzle melted chocolate across the top if you want, very pretty. I'm baking one in a lamb mold for Easter right now.

Hi Barbara - after you grease the pan, line the bottom with parchment paper and grease that too. It will come out without breaking. I've made this for years and I feel for ya!

Also from Massachusetts...maybe ski cake is a Mass thing?? My grandmother made this for every birthday from the 1960s to the 1980s and my sister and I have revived it. We used to call it the "plastic cake" because it appeared in everyday bday photo! We always thought the cake was too dry so we substitute oil for the butter which makes a moister cake (and might help with getting it out of the pans).

Best cake ever-my mom made this a lot in the 50's and 60's. Takes a little time to make but worth it. Make sure you cool the melted chips a little-i didn't once and it melted the frosting! I am making one next week-have made at least ten over the years.

My husbands favorite since a child but the past few times I've made it I can't turn it out. I grease the pans well but it breaks. Comes out in pieces with some stuck to the bottom. Should I turn it out while still hot? Five stars when it doesn't break apart!!