2 c Cake flour
2 ts Baking powder; sifted with
-flour
1/4 ts Salt
1 c Sugar
1/2 c Butter
3 Egg yolks; beaten
1 ts Vanilla
3/4 c Milk
-CUSTARD CREAM FILLING-
1 1/2 c Milk
1 Vanilla bean
1/2 c Sugar
1/4 c Flour
4 Egg yolks; beaten
CHOCOLATE ICING
2 oz Chocolate
2 tb Butter
1/4 c Hot water
1/8 ts Salt
2 c Confectioner’s sugar
1 ts Vanilla
FOR CAKE: Cream butter and add sugar gradually, continue creaming together
until light. Beat in egg yolks and vanilla. Add flour mixture to butter
mixture in three parts, with 1/3 of milk in each addition. Stir batter
until smooth after each addition. Pour into two prepared 8 inch layer pans
and bake in a preheated 375 degree oven for about 25 minutes. Cool on wire
rack.
FOR CUSTARD CREAM FILLING: In a small saucepan over medium low heat, scald
the milk with the vanilla bean. Blend and mix in top of a double boiler,
over hot water, the sugar, flour and beaten egg yolks. Cream this mixture
until light; remove vanilla bean from milk and add the scalded milk
gradually. Stir until all is well blended Cook stirring constantly , until
it just reaches the boiling point. Remove from the heat and continue to
stir to release the steam and prevent crusting. Let cool.
FOR CHOCOLATE ICING: Melt chocolate over very low heat; add butter and stir
until butter melts. Remove from heat and add hot water and salt, stir until
well blended. Add vanilla and confectioner’s sugar gradually until the
proper consistency is reached. (The entire 2 cups may not be necessary.)
TO ASSEMBLE: Place a thick coating of custard cream between layers of cake,
leaving the sides exposed. Cover the top with the chocolate icing.
Yields
12 Servings