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3 c CAKE FLOUR
3 ts Baking powder
1/2 ts Salt
1 c Butter
2 c Sugar
3 Eggs, plus 2 yolks;beat well
1 c Rich milk
1 1/2 ts Vanilla
-SURPRISE FILLING-
2 c Confectioners’ sugar
1 ts Vanilla
1 pn Salt
2 tb Melted butter
3 Sq. unsweetened choc.;melted
1/3 c Milk
SEVEN MINUTE FROSTING
1 1/2 c Sugar
2 Egg whites
5 tb Water
1 1/2 ts Light corn syrup
1 ts Vanilla
Sift the flour once; then add baking powder and salt, and sift
together 3 times. Cream the butter and sugar until light and airy.
Add all the eggs, and continue to beat. Add flour alternately with
the milk, sm. amts. at a time, beating each time, until smooth. Add
the flavoring. Bake in 3 buttered layer pans in a 375 oven for 20
minutes. FOR FILLING: Combine sugar, butter, vanilla, salt,
chocolate, and milk in a deep bowl, and beat with a rotary egg beater
until well blended. Place bowl in a pan of ice water and continue to
beat until it thickens to spreading consistency. This goes between
the layers. FROSTING: Combine egg whites, sugar, and water with the
corn syrup in top of double boiler; and beat with egg beater til
thoroughly mixed. Place over boiling water, and beat constantly for 7
minutes, or til
: 07/22/92 8:54 PM frosting stands in peaks. Remove,
and add vanilla; beat until thick enough to spread on top and sides
of cake. FROM: KATE SMITH’S COMPANY’S COMING COOKBOOK LISA CRAWLEY
TSPN00B
Yields
10 Servings
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