| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Filling, Collector, Kate, Smith | 1 | Servings | |
INGREDIENTS
| 3 | oz | Unsweetened Chocolate |
| 2 | c | Milk |
| 3/4 | c | Sugar |
| 4 | tb | Cake Flour |
| 1/2 | ts | Salt |
| 2 | Egg yolks; slightly beaten | |
| 1 | tb | Butter |
| 1 | ts | Vanilla |
INSTRUCTIONS
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and va- nilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 doxen small cup cakes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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