"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 T. butter 1 c. brown sugar 5 1/2 T. flour 2 egg yolks, beaten 1 c. milk 1 tsp. vanilla Chopped walnuts or pecans, optional
Using a double boiler or a heavy bottomed sauce pan. Bring the first five ingredients to a boil, over medium heat. Stirring this constantly so it dies not scorch. Reduce the heat to low and stir until thick. Remove it from the heat, add the vanillla and nuts. Pour this into a glass dish to cool some. Cover it with wax paper or plastic wrap. This helps to avoid a thick layer on top. Put this filling between two layers of chocolate cake and frost the rest of the cake with the frosting of your choice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.