2 c Sifted cake flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/3 c Shortening
1 c Milk
1 ts Vanilla
1 Egg, unbeaten
Custard creme filling
Sift dry ingredients into mixing bowl. Add shortening, milk, and
vanilla. Beat 2 minutes at medium speed. Add egg; beat 2 minutes
more. Pour into two greased 9″ cake pans. Bake 350 degrees 25-30
minutes. Cool on racks. Spread custard creme filling over bottom
layer and cover with top layer. Dust with confectioners’s sugar or
spread with chocolate frosting.
Custard Creme Filling 1 cup milk,scalded 1/2 cup sugar 3 tablespoons
cornstarch 1 dash of salt 2 eggs, slightly beaten 1 tablespoon butter
1 teaspoon vanilla
In heavy pan place sugar, cornstarch and salt. Gradually add milk.
Cook slowly,stirring constantly, until mixture thickens, about 10- 15
minutes. Add about 1/2 cup of hot mixture to eggs and blend.
Carefully combine both mixtures and cook about 3 minutes,stirring
constantly. Remove from heat; blend in butter and vanilla. Cool.
Chocolate Icing Blend together 2 tablespoons butter or shortening, 2
squares unsweetened chocolate,melted, 1/2 teaspoon vanilla, and dash
of salt. Add 2 1/4 cup sifted confectioners’ sugar alternately with
1/4 to 1/3 cup milk; beat until smooth. If thinner icing is desired,
add a little more milk.