Toulouse-lautrec jubilee cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | CAKE FLOUR |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 3 | Eggs, plus 2 yolks;beat well | |
| 1 | cup | Rich milk |
| 1½ | teaspoon | Vanilla |
| 2 | cups | Confectioners' sugar |
| 1 | teaspoon | Vanilla |
| 1 | pinch | Salt |
| 2 | tablespoons | Melted butter |
| 3 | Sq. unsweetened choc.;melted | |
| ⅓ | cup | Milk |
| 1½ | cup | Sugar |
| 2 | Egg whites | |
| 5 | tablespoons | Water |
| 1½ | teaspoon | Light corn syrup |
| 1 | teaspoon | Vanilla |
Directions
SURPRISE FILLING
SEVEN MINUTE FROSTING
Sift the flour once; then add baking powder and salt, and sift together 3 times. Cream the butter and sugar until light and airy.
Add all the eggs, and continue to beat. Add flour alternately with the milk, sm. amts. at a time, beating each time, until smooth. Add the flavoring. Bake in 3 buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat with a rotary egg beater until well blended. Place bowl in a pan of ice water and continue to beat until it thickens to spreading consistency. This goes between the layers. FROSTING: Combine egg whites, sugar, and water with the corn syrup in top of double boiler; and beat with egg beater til thoroughly mixed. Place over boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove, and add vanilla; beat until thick enough to spread on top and sides of cake.