Ingredients: |
Ingredients: 2 eggs
6 tbsp. sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 cup all purpose flour
Custard Filling:
1/4 cup sugar
2 tsp. cornstarch
1/2 cup 2% milk
2 egg yolks, lightly beaten
1/2 tsp. vanilla extract
3 tbsp. butter, softened
Chocolate Frosting:
1/2 cup confectioners sugar
5 tsp. heavy whipping cream
1 tbsp. butter, softened
1/2 square (1/2oz.) unsweetened chocolate melted and cooled
1/2 tsp. vanilla extract
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Directions: |
Directions:In a small mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tbsp. at a time. Gently spoon into 2 4" springform pans coated with cooking spray (pans will be full). Bake at 350º for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely. For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. in a small mixing bowl, cream butter. Gradually beat in custard. To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small mixing bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving. |
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