Chocolate Cream Filling:::cakes, fillings 3 oz unsweetened chocolate 2 cup milk 3/4 cup sugar 4 tablespoon cake flour 1/2 teaspoon salt 2 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 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 doxen small cup cakes. |
