CHOCOLATE CREAM CAKE AND FILLING 1964

CHOCOLATE CREAM CAKE FILLING 1964  AND  CREAM CAKE FILLING 1964

From Billie Reid

1/4 cup sugar
1  1/2 T. cornstarch
1/4 t. salt
1 cup milk
1 egg, well beaten
1 t. vanilla

Mix sugar, cornstarch, and salt in top of double boiler.  

Slowly stir in milk.  

Cook and stir over boiling water until mixture thickens.

Stir a small amount into beaten egg - then, at once blend this back into the rest of the hot mixture.

Cook and stir 2 minutes more over hot water.

Remove from heat.

Stir in vanilla.

Chill.

Beat creamy smooth.

Spread between cake layers.

Fills a 9" layer cake generously.


CHOCOLATE CREAM CAKE FILLING

Reduce cornstarch to 1 T. and mix 2 1/2 T. cocoa with the sugar and cornstarch mixture.


FOR EXTRA RICH FILLING:

Fold 1/2 cup whipped cream into either of the above recipes after beating smooth.