| 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
A Message from our Provider:
“There’s a limit to God’s patience”