Chocolate cream filling

Yield: 1 Servings

Measure Ingredient
3 ounces Unsweetened Chocolate
2 cups Milk
¾ cup Sugar
4 tablespoons Cake Flour
½ teaspoon Salt
2 \N Egg yolks; slightly beaten
1 tablespoon Butter
1 teaspoon Vanilla

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and va- nilla. and cool. Makes 2-½ cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use ½ recipe for filling 2½ to 3 doxen small cup cakes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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