All Seasons River Inn

Leavenworth, Washington

Heritage Recipe

Company Dessert

Mom made this for company, and her mom before her. When I first served this, my guests asked for a second piece. Elegant in appearance, it is simple to make but not a dessert for the dieter! This dessert recipe is one I have yet to find in any recipe book. ...Kathy Falconer

Ingredients

1/2 cup sugar

1/2 cup shortening

4 egg yolks, beaten (reserve whites)

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

5 Tablespoons milk

1 cup sugar

2 Tablespoons chopped walnuts

Custard Filling

2 Tablespoons sugar

1 Tablespoon cornstarch

Pinch of salt

1 egg yolk, beaten

1 cup milk

1 teaspoon vanilla

Sift together flour, baking powder, and salt; set aside. Cream shortening and sugar (1/2 cup). Add yolks (4) and vanilla (1 teaspoon). Beat in flour mixture, alternating with with the milk (5 Tablespoons). Spread into two 8-inch cake pans, greased and floured. Whip egg whites and add 1 cup sugar gradually. Spread over each layer of cake batter; cover with chopped nuts. Bake at 325 degrees for 30 minutes.

Custard Filling: While cake layers are cooling, prepare custard filling by combining sugar, cornstarch, pinch of salt, egg yolk, and milk; cook until thickened. Add vanilla. Put together cake layers with custard filling.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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