Toulouse-lautrec jubilee cake tspn00b

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 til

: 07/22/92 8:54 PM frosting stands in peaks. Remove, and add vanilla; beat until thick enough to spread on top and sides of cake. FROM: KATE SMITH'S COMPANY'S COMING COOKBOOK LISA CRAWLEY TSPN00B

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