posted by Evan 05-25-103 9:11 PM
Yellow Cake
2 1/2 c. sifted flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
3/4 c. milk
2/3 c. Crisco
3 eggs
1/2 c. milk
1 tsp. vanilla
In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or mixer at medium speed for 2 minutes. Add eggs, 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour into greased and floured pan. Bake at 350 degrees for 40 minutes.
Lemon Filling:
3/4 c. sugar
2 Tbsp. cornstarch
dash of salt
3/4 c. water
2 slightly beaten egg yolks
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1 Tbsp. butter or margarine
In saucepan combine sugar, cornstarch and salt. Add water, egg yolks and lemon juice. Cook and stir over heat until thickened. Remove from heat; add grated lemon peel and butter or margarine. Cool. Spread lemon filling between layers of yellow cake. Frost . Sprinkle with chocolate icing. with coconut.
Chocolate Icing
1 (6 oz.) pkg. semi-sweet
chocolate pieces
1/4 c. butter
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt
3 c. confectioners sugar,
sifted
In the top of a double boiler, melt chocolate pieces and butter over hot water. Remove from heat and stir in sour cream, vanilla and salt. Gradually beat in confectioners sugar until icing is of spreading consistency. Flip cooled cake over and cut in half crosswise. Place one-half on a serving platter and top with fruit-nut filling, spreading evenly. Place remaining cake on top; frost top and sides of cake with chocolate icing. Makes 32 small servings.