Special Feature: Products Sally Recommends
chocolate-topped custard cake
Makes 12 servings
2 9-inch layers yellow cake (a favorite butter cake or made from a mix)
Custard Filling:
2 cups milk
1/3 cup cornstarch
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks
1 teaspoon vanilla
1 tablespoon rum
Chocolate Frosting:
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 square unsweetened chocolate
1 tablespoon butter
1/2 cup boiling water
1/2 teaspoon vanilla
Bake the cake layers and let cool. For the Custard Filling, mix part of the milk with the cornstarch; scald remaining milk with sugar and salt. Blend in the cornstarch paste and cook until thickened. Whisk the egg yolks and whisk in part of the milk mixture, then return to the pan and cook until thick. Stir in vanilla and rum. Let cool, then spread between cake layers.
Prepare the Chocolate Frosting: Combine the sugar, cornstarch, chocolate, and butter in a pan and stir in hot water; heat until blended, stirring. Stir in vanilla. Spread over the top of the cake only, not the sides.
©Lou Seibert Pappas
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.