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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I have not tried this recipe. I got it from a recipe site a couple of years ago. Ingredients:
1 1/4 cups flour |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1/3 cup shortening |
1 egg |
1 teaspoon vanilla |
1/3 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 1/2 cups milk |
2 egg yolks, slightly beaten |
2 teaspoons vanilla |
1/2 cup semi-sweet chocolate chips |
2 tablespoons margarine |
1 teaspoon light corn syrup |
Directions:
1. Cake:.
2. Preheat oven to 350 degrees. Grease and flour a round pan 9 x 1-1/2 inches.
3. Beat all the ingredients except the Cream Filling and Chocolate Glaze in large
4. bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed,
5. scraping bowl occasionally, 3 minutes.
6. Pour into pan.
7. Bake until wooden pick
8. inserted in center comes out clean, 30-35 minutes.
9. Remove from pan and cool
10. completely.
11. Split cake into 2 layers.
12. Fill with the Cream Filling on the bottom layer of the cake. Cover with top the layer of cake. Spread the top of the cake with the Chocolate Glaze.
13. Refrigerate cake.
14. Cream Filling:
15. Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually.
16. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and
17. stir 1 minutes.
18. Stir at least half of the hot mixture gradually into egg yolks.
19. Blend into hot mixture in saucepan; boil and stir 1 minute.
20. Remove from heat; stir in vanilla. Cool to room temperature.
21. Chocolate Glaze:.
22. Heat chocolate chips, margarine or butter and light corn syrup in 1 quart saucepan over low heat, stirring constantly
23. until chips melt; cool slightly.
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