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Categories:
eggs sugar butter vanilla flour baking powder salt milk milk sugar flour salt egg vanilla icing sugar cocoa butter water
Viewed: 81 - Published at: 9 years agoIngredients
- 2 eggs
- 34 cup granulated sugar
- 13 cup butter or 13 cup hard margarine, softened
- 12 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 14 teaspoon salt
- 13 cup milk
- 1 cup milk
- 14 cup granulated sugar
- 14 cup all-purpose flour
- 18 teaspoon salt
- 1 egg
- 12 teaspoon vanilla
- 1 cup icing sugar (confectioner's or Powdered)
- 2 tablespoons cocoa
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 4 teaspoons water or 4 teaspoons milk
Method
- FOR THE CAKE: Preheat oven to 350F Beat eggs in mixing bowl until thick.
- Beat in sugar, butter and vanilla.
- Add flour, baking powder and salt.
- Stir.
- Add milk.
- Stir and pour into 1 greased 8-inch round layer pan.
- Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean.
- Cool.
- Cut cake to make 2 layers.
- Spread Custard Filling between layers.
- FOR THE CUSTARD FILLING: Bring milk to a boil in medium saucepan.
- Meanwhile mix sugar, flour and salt together thoroughly.
- Add egg and vanilla.
- Mix well.
- Stir into boiling milk to thicken.
- remove from heat.
- Cool.
- Setting pan in ice water helps to cool quicker.
- Stir often.
- Spread between layers.
- Apply Chocolate Glaze.
- FOR THE CHOCOLATE GLAZE: Beat all 4 ingredients together in small bowl.
- Add more water if needed to make a barely pourable glaze.
- Spread over top of cake.
- Allow some to drizzle down sides a bit.
- Chill.
- Serve with or without whipped cream.
- NOTE: a regular 2 layer cake may be used, your own or a mix.
- Being large it will give more cake per serving.
- Companys Coming.
