1/4 c Butter; softened
1 c Sugar
3 lg Eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 lg Eggs yolks; lightly
3 oz Milk chocolate or semisweet
1 tb Butter
1/3 c Confectioners’ sugar
1/4 c Milk
Date: Tue, 16 Apr 1996 00:05:13 -0400
From: Walt Gray email@example.com
Here is one that looks good. It came from Gemini’s collection.
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″ round
cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup
butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp. vanilla and baking powder
about 4 minutes until thoroughly blended and smooth. Spoon batter into
prepared pans; bake 30 minutes until wooden pick inserted in center of each
layer comes out clean. Remove layers to wire racks to cool completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan, stir 2/3 cup sugar, cornstarch and
salt until thoroughly mixed; slowly stir in 2-1/2 cups milk until smooth.
Bring to boil over medium heat, stirring constantly; cook 1 minute until
mixture boils rapidly and thickens. Remove from heat; very slowly pour
lightly beaten egg yolks into hot mixture, stirring rapidly and constantly
to blend and keep smooth. Return mixture to low heat; cook 1 minute longer.
Do not allow to boil. Remove from heat; stir in 1 tbsp. vanilla. Cool
completely, stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt
chocolate and 1 tbsp. butter, stirring frequently until blended and smooth.
Remove from heat; stir in confectioners sugar and 1/4 cup milk until
blended and smooth. Keep warm, covered. To assemble: Using sharp serrated
knife, carefully cut cooled layers in half horizontally. Place one layer,
cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with
remaining cake layers and custard, ending with cake layer, cut side down.
Spoon warm glaze over top of cake, letting mixture drip down sides. 12 to
MEAL-MASTER RECIPES LIST SERVER
From the Meal