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1
Cake:.
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2
Preheat oven to 350 degrees.
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3
Grease and flour a round pan 9 x 1-1/2 inches.
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4
Beat all the ingredients except the Cream Filling and Chocolate Glaze in large
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5
bowl on low speed, scraping bowl constantly, 30 seconds.
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6
Beat on high speed,
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scraping bowl occasionally, 3 minutes.
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8
Pour into pan.
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9
Bake until wooden pick
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10
inserted in center comes out clean, 30-35 minutes.
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11
Remove from pan and cool
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completely.
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13
Split cake into 2 layers.
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14
Fill with the Cream Filling on the bottom layer of the cake.
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15
Cover with top the layer of cake.
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16
Spread the top of the cake with the Chocolate Glaze.
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17
Refrigerate cake.
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18
Cream Filling:
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19
Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually.
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20
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and
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21
stir 1 minutes.
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22
Stir at least half of the hot mixture gradually into egg yolks.
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23
Blend into hot mixture in saucepan; boil and stir 1 minute.
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24
Remove from heat; stir in vanilla.
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25
Cool to room temperature.
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26
Chocolate Glaze:.
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27
Heat chocolate chips, margarine or butter and light corn syrup in 1 quart saucepan over low heat, stirring constantly
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28
until chips melt; cool slightly.
