Aunt Rosie's Cake
submitted by Mrs. T1 cake mix (either yellow [my preference] or chocolate) plus the eggs, oil and water it calls for
Custard Filling (recipe follows)
Chocolate Icing (recipe follows)
Prepare and bake the cake mix as directed, using 2 8-inch or 9-inch round cake pans. When baked, cool in pans 10 minutes, then remove to wire racks to cool completely. When cooled, split each layer in half horizontally so that you end up with 4 layers. (Dental floss works well for this procedure. Just wrap a length of it around the layer so it's at the midway point of the cake's height. Then take one end of the floss in each hand and gently pull until the ends cross. You will have neatly sliced your cake layer in half!) Place the bottom layer on a serving plate. Spread with a third of the custard filling. Repeat twice. Top with the final cake layer (right side up) and ice with Chocolate Icing. It will run down over the sides. Refrigerate until ready to serve.
Custard Filling:
1/2 cup sugar
3 Tablespoons flour
1 egg, beaten
1 cup warm milk
1 cup butter or margarine
3 Tablespoons confectioners sugar
1 1/2 teaspoons vanilla
In a small saucepan, mix the sugar and flour together. Add the beaten egg and mix well. Pour the milk over all and mix well. Cook, stirring constantly, over medium-low heat until thick. Cool. Whip together the butter and confectioners sugar. Add the cooled custard and continue beating until light and fluffy. Use to fill cake layers.
Chocolate Icing:
1 stick margarine
2 squares unsweetened chocolate
1 1/2 cups confectioners sugar
1 teaspoon vanilla
Pinch of salt
1 teaspoon lemon juice
1 egg, beaten
Melt butter and chocolate together in a medium saucepan over medium-low heat. Remove from heat. Stir in remaining ingredients. Beat well. Icing will be too thin to spread right away. Either let it set for awhile before using, or add enough more confectioners sugar to make it thick enough to spread. When ready, spread it gently over the top cake layer. It will run down over the sides and -- if desired -- you can spread it to cover the sides of the cake as well as the top. It will firm up nicely after some time in the refrigerator.
Yield: 12-15 servings. This recipe, from my pastor's wife (whose Aunt Rosie really did invent it) is extremely rich and delicious. My son claims you can feel this cake going directly to your arteries.
posted by Unknown @ 11:00 AM
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