Chocolate cream filling:::gwhp32a
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Unsweetened Chocolate |
| 2 | cups | Milk |
| ¾ | cup | Sugar |
| 4 | tablespoons | Cake Flour |
| ½ | teaspoon | Salt |
| 2 | Egg yolks; slightly beaten | |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Vanilla |
Directions
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.