Yield: 1 Servings
|See part 1|
Serves 8 to 10
Note: Please note that these ingredients make a very runny filling that pleased the 12 devout Ebingerists who taste-tested different versions of this cake. Those who desire a less syrupy consistency can stir in an additional 1 to 2 tablespoons cornstarch.
Recipe is from _New York Cookbook_ by Molly O'Neill.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Jan 5, 1998