Cream Filling
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Classic Cake Recipes, 1953 INGREDIENTS 1/3 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 egg yolks 2 cups milk, scalded 2 tablespoons butter 1 teaspoon vanilla Combine sugar, cornstarch, and salt very thoroughly. Add egg yolks and beat well. Add a little milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly, until mixture thickens. Add butter, cool, and add vanilla. If desired, add 1/2 cup chopped nut meats. Makes enough filling for 3 layers Frosting Index || Cake Index || Home