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For the Cake: In Bowl, sift together 1-3/4 cups cake flour, 1/2 teaspoon salt and 2 teaspoons baking powder. If you use all purpose flour, reduce the flour amount by 2 tablespoons. In large, separate bowl, Cream 1/3 cup butter and add 1/2 teaspoon vanilla. Gradually beat in 1 cup sugar. Beat until fluffy, then add 2 egg yolks. Stir in 1/2 cup of the flour mixture from the 1st step, and also sitr in 1/4 cup of milk. Add another 1/2 cup of the flour mixture and another 1/4 cup milk. Mix well with wooden spoon. Add the rest of the flour mixture and beat with egg beater. In separate bowl, beat 2 egg whites till soft peaks form and fold this into the batter. Spoon this into 2 greased layer cake pans and bake in a 375 degree oven for about 20-30 minutes. For the Filling: In small heavy pan, put 1/2 cup sugar, 3 teaspoons of flour or 1 tablespoon of corn starch and a pinch of salt. Stir in 1 cup milk. Cook and stir over low heat until mixture thickens, about 5 minutes. Add 1 slightly beaten egg..Cook and continue to stir for 3 more minutes. For the Frosting: In the top of a double boiler, put 2 ounces unsweetened chocolate, 1 tablespoon butter and 1/2 cup milk. Cook until chocolate melts and stir well. Remove from heat and let stand until chocolate is luke warm. Stir in 2 cups confectioner's sugar and 1/2 teaspoon vanilla. Beat until thick enough to spread. Let cool, and frost the cake! The above recipe is from Mrs. Rose Kennedy. It was taken out of the Saint Francis Xavier Church Cookbook, published in 1981 in Hyannis.
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