Creamy – yes; pie – no! A simple but elegant dessert you’ll be proud to serve.
ingredients
Cake
Filling
Chocolate Glaze
directions
HEAT milk and margarine together until margarine is melted. Set aside. Combine flour and baking powder. Beat eggs in small mixer bowl until light. Gradually add sugar, then beat on high speed for 2-3 minutes, or until thick. Stir in vanilla. Fold in dry ingredients, then milk mixture, mixing until smooth. Spread batter evenly in greased 9” (23 cm) round cake pan. BAKE at 350°F (180°C) for 25 to 30 minutes, or until toothpick inserted in centre comes out clean. Cool 20 minutes in pan, then remove and cool on wire rack.
HEAT milk to lukewarm. Combine flour and sugar in small saucepan. Gradually add warm milk. Cook, stirring constantly, over medium heat until thickened. Cover and cook 2 minutes longer, stirring occasionally. Stir small amount of hot mixture into beaten egg, then return to saucepan. Cook 1 minute longer, stirring constantly. Remove from heat. Stir in margarine and vanilla. Cover surface with plastic wrap. Cool completely.
HEAT frosting about 30 seconds in microwave at high power, stirring until a smooth glaze consistency.
Cut cake horizontally in half. Sandwich filling between layers. Spread warm glaze over top letting it drip down the sides.
Tip:
· Spread filling on bottom cake layer and chill 30 minutes to set before putting top layer on.