1/2 cup shortening
1/2 cup of sugar
4 egg yolks
1 teaspoon vanilla
1 cup of flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons milk

4 egg whites
1 cup of sugar
Chopped nuts

Custard Filling:
2 tablespoons of sugar
1 tablespoon cornstarch
Pinch of salt
1 egg yolk
1 cup of milk
1/2 teaspoon vanilla


For the cake batter; cream together the shortening and sugar and add the beaten egg yolks and vanilla. Sift together the flour, baking powder, and salt and add alternately with the milk. Spread in two eight-inch layer pans, which have been greased and floured. 

For meringue, beat the egg whites until stiff and add sugar gradually, beating after each addition. Spread over each unbaked layer and cover with chopped nuts.

Bake 30 minutes at 325-degrees, then remove carefully from pans to cool. 

Combine the first three custard ingredients, then stir in the egg yolk and milk. cook until thick, stirring constantly. Remove from fire and add vanilla. Use as a filling between the cooled cake layers.

Mrs. Fred Hagedorn, 1605 Arizona Ave, N.E.

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