"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for VANILLA CREAM CAKE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Wednesday, August 5, 2009


4 eggs
9 T cold water
1 1/2 C sugar
2 C flour
3 tsp baking powder
1 tsp salt

3/4 C flour
3/4 C brown sugar
5 T butter
2 tsp cinnamon

3 C scalded milk
1 T flour, heaping
1 T cornstarch, heaping
1 T butter
1 C sugar
2 large eggs
1/2 tsp salt

Beat egg yolks and water with egg beater until light. Slowly add sugar and continue beating. Sift flour and baking powder and add to yolk mixture. fold in stiffly beaten egg whites and salt. Pour into two 9 x 13 inch pans lined with wax paper. Dust wax paper with flour. bake 20 minutes at 350 degrees.

Mix together. When cake is about half baked (or just firm enough to hold crumbs), spread the crumbs on one pan and return to oven

Cook as for any pudding. Cool and spread between cake layers, having the layer with the crumbs on the top. Dust top with powdered sugar




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