| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Egg Yolks |
| 1 |
ts |
Vanilla |
| 2 |
oz |
Unsweetened Chocolate |
| 5 |
tb |
Water |
| 1 3/4 |
c |
Flour |
| 2 |
ts |
Baking Powder |
| 1/2 |
c |
Milk |
| 4 |
|
Egg Whites |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs, slightly beaten |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Butter |
| 1 |
lb |
Confectioners Sugar |
| 1 |
|
Egg |
| 3 |
oz |
Unsweetened Chocolate, melted and cooled |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
| 1 |
tb |
Milk |
INSTRUCTIONS
CAKE
CUSTER FILLING
FROSTING
*** Cake ***
Cream the butter and sugar until fluffy. Add the yolks
and vanilla, beat well. Heat chocolate and water, stir
until smooth. Add to the cream mixture. Sift dry
ingredients and to the cream mixture alternately with
the milk, beginning and ending with dry ingredients.
Beat whites until stiff, fold in batter. Place in a
greased and floured 10-inch round pan. Bake in a
preheated 350oF oven for 30-35 minutes, until test
done. When cake is cooled, cut carefully into 3 layers.
*** Filling ***
Combine flour, sugar and salt. Gradually stir in the
milk and cook over medium heat stirring constantly
until thickened. Cook 2 more minutes. Stir a little of
the hot mixture into the egg yolks and return to pan
and cook 1 minute more. DO NOT BOIL. Add vanilla and
cool completely. Spread between the layers.
*** Chocolate Butter Cream Frosting ***
Cream the butter and add 1/3 of the sugar, beat well.
Add all remaining ingredients except the sugar, beat
until smooth. Gradually add remaining sugar and beat
until smooth. Spread on tope and sides of the cake.
Refrigerate until ready to serve.
Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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