Cake Recipes
Bonnie Butter Cake with Egyptian Filling
This is a rich and unusual filling. Very good with white layer cake or topping for devils food squares. You can use it as a filling and on top, as for this butter cake.
Ingredients
Cake
- 2/3 cup butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs (1/3 to 1/2 cup)
- 1/2 teaspoon vanilla extract
- 3 cups cake flour or 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 cup chilled whipping cream
- 2 tablespoons confectioners' sugar
Egyptian Filling
- 2/3 cup light cream (40%)
- 2/3 cup granulated sugar
- 2 egg yolks, slightly beaten
- 1/2 cup cut-up dates
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped toasted almonds
Instructions
Cake
- Heat oven to 350 degrees F. Grease and flour 2 (9 x 1/2 inch) layer pans.
- In a large mixer bowl, mix the butter, granulated sugar, eggs and vanilla extract until fluffy. Beat for 5 minutes on high speed, scraping the bowl occasionally.
- On low speed, mix in flour, baking powder and salt alternately with the milk. Pour into the pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
- Let cool.
- Spread Egyptian Filling between the layers and on top of the cake.
- In a chilled bowl, beat the whipping cream and confectioners' sugar until stiff; spread on side of cake.
- Refrigerate cake until serving time.
Egyptian Filling
- Mix light cream, sugar, egg yolks and dates in a small saucepan. Cook over low heat, stirring constantly, until slightly thickened - 5 to 6 minutes.
- Remove from heat and stir in vanilla extract and nuts.
- Let cool.
Attribution
Posted by Olga at Recipe Goldmine 6/6/02 7:11:59 am.