Description
Yellow cake filled with custard and topped with chocolate icing–yummy!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ⅓ cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 (1 ounce) squares unsweetened chocolate
- 3 tablespoons butter
- 1 cup confectioners’ sugar
- ¾ teaspoon vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Make the cake: Beat flour
- sugar
- baking powder
- salt
- milk
- shortening
- egg
- and vanilla at low speed
- scraping the bowl constantly for 30 seconds. Beat on high speed
- scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
- Meanwhile
- make the cream filling: In a 2-quart saucepan
- mix sugar
- cornstarch
- and salt. Stir in milk gradually and cook over medium heat
- stirring constantly
- until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.
- Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners’ sugar
- and vanilla. Stir in water
- one teaspoon at a time
- until glaze is of desired consistency.
- Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 12