2 c Plus
2 tb Sifted flour
1 1/2 c Sugar
3 1/2 ts Baking powder
1 ts Salt
1/2 c Soft shortening
1 c Milk
1 ts Flavoring
3 Eggs (1/2 to 2/3 cup)
CREAM FILLING
1/4 c Sugar
1 tb Cornstarch
1/4 ts Salt
1 c Milk
1 Egg yolk; slightly beaten
1 tb Butter
1 ts Vanilla
WHITE MOUNTAIN FROSTING
1/2 c Sugar
2 tb Water
1/4 c Light corn syrup
2 Egg whites (1/4 cup)
1 ts Vanilla
From: wary@husky.bloomu.edu (Pat Wary)
Date: Wed, 27 Jul 1994 00:55:54 GMT
Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1 1/2 inches
or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour, sugar, baking
powder, and salt. Add shortening, milk, and flavoring. Beat 2 minutes,
medium speed, on mixer or 300 vigorous strokes by hand. Scrape sides and
bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl
frequently. Pour into prepared pans. Bake 8 inch layers 35-40 minutes, 9
inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done.
Cool. Fill with Cream Filling and finish with White Mountain Frosting.
CREAM FILLING: Mix sugar, cornstarch, salt in saucepan. Gradually stir in
milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Remove from heat. Stir at least 1/2 of hot mixture into egg yolk. Blend
into remaining mixture. Boil 1 minute more. Remove from heat. Blend in
butter and vanilla. Cool, stirring occasionally.
WHITE MOUNTAIN FROSTING: Mix sugar, water, corn syrup in saucepan. Cover
saucepan, bring to rolling boil. Remove cover and cook to 242 F or until
syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites
till stiff enough to hold a point. Pour hot syrup very slowly in a thin
stream into beaten egg whites. Continue beating until frosting holds
peaks. Blend in vanilla. When spreading on cake, make pretty swirls with
spatula. Makes frosting for 2 8 or 9″ layers or 13 X 9 inch oblong.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
