DIRECTIONS:
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CAKE
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Preaheat the oven to 375. With a pastry brush, spread 2 teaspoons of softened
butter over the bottom and sides of two 9-inch pie tins.
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Sprinkle the all-purpuse flour onto the tins and tip them from side to
side to spread the flour evenly.
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Then invert the tins and rap the bottoms sharply to remove the excess flour.
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Combine the cake flour, baking powder and 1/4 teaspoon of salt and sift
them onto a plate or wax paper.
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In a deep bowl, cream the 6 tablespoons of softened butter and 3/4 cup
of sugar together, beating them against the sides of the bowl with the
back of a large spoon until they are light and fluffy.
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Beat in two eggs, one at a time, and 1 teaspoon of vanilla.
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Then, beating constantly, sprinkle in about 1/2 cup of the cake-flour mixture
and, when it is incorporated, add 2 or 3 tablespoonfuls of the milk.
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Repeat two more times, adding 1/2 cup of the flour alternately with 2 or
3 tablespoons of the milk, and continue to beat until the batter is smooth.
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Pour the batter into the tins, dividing it equally and smoothing it with
a spatula.
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Bake in the middle of the oven for about 15 minutes, or until the cakes
begin to shrink away from the sides of the tin and the center springs back
immediately when prodded gently with a finger.
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Turn the cakes out on wire racks to cool to room temperature.
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CUSTARD FILLING
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In a heavy 2 to 3 quart saucepan, warm 1/2 cup of cream and 1/4 cup of
milk over modeerate heat.
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When bubbles begin to form around the edges of the pan, add the 1/4 cup
of sugar and a pinch of salt and stir until the sugar has dissolved.
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Remove the pan from the heat and cover to keep the filling warm.
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Combine the remaining 1/4 cup of milk and the cornstarch in a bowl and
stir with a wire whisk until smooth.
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Whisk in the two beaten eggs and then, stirring the mixture constantly,
pour in the cream and milk mixture in a slow, thin stream.
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Return the contents of the bowl to the saucepan and, stirring all the while,
cook over low heat until the custard thickens heavily and is smooth.
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Once it thickens, remove it from the heat; overcooking will make it lumpy.
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Add 1/2 teaspoon of vamilla, and let the custard cool to room temperature.
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Place one layer of the cake, upside down, on a serving plate and with a
metal spatula, spread the top evenly with the cooled custard. Carefully
set the second layer, also upside down, on top of the custard.
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CHOCOLATE FROSTING
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In a small, heavy saucepan, stir the chocolate bits and 2 tablespoons of
butter over low heat to melt them completely.
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Remove from the heat and, stirring the mixture constantly, pour in 1/4
cup of cream in a thin stream.
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When the mixture is smooth, sift the confectioners'sugar over the top and
beat vigorously for a minute or two.
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Stir in 1/2 teaspoon of vamilla. Then pour the frosting evenly over the
cake, allowing it to flow down the sides of the layers.
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