|
Cake-
Thoroughly cream shortening and 1 cup sugar; add 3 egg YOLKS ONLY and 1/2 teaspoon vanilla; beat well.
Sift together 1/4 cup flour, 1 and 1/2 teaspoon baking POWDER, 1/4 teaspoon salt.
Alternate adding to creamed mixture - sifted dry ingredients, crushed graham crackers and 3/4 cup milk.
Stir in finely chopped nuts.
Fold in 3 stiffly beaten egg whites.
Bake in 2 WAXED PAPER LINED round cake pans at 350 degrees for 25 minutes.(trace around bottom of cake pans on waxed paper and cut out).
After parially cool, invert cakes on wire rack and carefully peel off waxed paper.
Put layers together with Cream Filling and frost with Brown Sugar Frosting.
|
|
Filling-
Wait to make filling until cake is cooled.
Mix 5 tablespoons flour, 1/2 cup sugar,and 1/2 teaspoon salt in top of double boiler.
Bring water to a boil in bottom of double boiler.
Place top of double boiler onto bottom.
Slowly stir in 2 cups scalded (when skin appears on top of milk) milk and cook 15 minutes or until thick over boiling water.
Add a little of hot mixture to 2 slightly beaten eggs in a dish and stir to blend.
Then stir this egg mixture into milk mixture in double boiler.
Continue cooking 3 minutes.
Add 1 teaspoon vanilla and cool.
When completely cool (can refrigerate), stir and use as filling between cake layers.
|
