INGREDIENTS

INSTRUCTIONS

Butter biscuits and espresso coffee make sublime additions to this
light and delicious cake. 4 jumbo egg yolks 1/2 C granulated sugar  1/2
C milk 1 C butter, softened 2 C powdered sugar 2 pkg (7.05 oz  each)
imported butter biscuits 1 C cold espresso or very strong  coffee 2 T
cocoa 12 maraschino cherries Beat together egg yolks and  granulated
sugar in 2-quart saucepan on medium speed 30 seconds or  until well
blended. Beat in milk. Heat to boiling over medium heat,  stirring
constantly. Reduce heat to low. Boil and stir 1 minute.  Place plastic
wrap or waxed paper directly onto milk mixture in  saucepan.
Refrigerate about 2 hours or until cool. Beat butter in  medium bowl on
high speed about 5 minutes or until light and fluffy.  Gradually beat
in powdered sugar. Fold in egg mixture. Dip one-third  of the biscuits
in espresso (do not soak). Arrange in single layer in  ungreased
13x9x2-inch pan. Spread one-third of the filling over  biscuits.
Sprinkle with 2 teaspoons cocoa. Repeat 2 times. Cover and  refrigerate
at least 3 hours. Garnish with cherries. (C) 1992 General  Mills, Inc.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If you’re too open minded, your brains will fall out”