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INGREDIENTS

1 c milk
1 c milk
2 tb Flour ; sifted
1/4 ts Salt
1/4 c Sugar
1 ts Flavoring
2 tb Water
1/4 c Light corn syrup
1 ts Vanilla
2 Egg whites (1/4 cup)
1 Egg yolk; slightly beaten
3 1/2 ts Baking Powder
1 ts Salt
1 ts Vanilla
1 1/2 c Sugar
1 tb Cornstarch
CREAM FILLING
WHITE MOUNTAIN FROSTING
2 c Plus
1/2 c Soft shortening
1/2 c Sugar
3 Eggs (1/2 to 2/3 cup)
1 tb Butter

Servings

INSTRUCTIONS

From: wary@husky.bloomu.edu (Pat Wary) Date: Wed, 27 Jul 1994 00:55:54 GMT Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1 1/2 inches or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour, sugar, baking powder, and salt. Add shortening, milk, and flavoring. Beat 2 minutes, medium speed, on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Pour into prepared pans. Bake 8 inch layers 35-40 minutes, 9 inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done. Cool. Fill with Cream Filling and finish with White Mountain Frosting. CREAM FILLING: Mix sugar, cornstarch, salt in saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir at least 1/2 of hot mixture into egg yolk. Blend into remaining mixture. Boil 1 minute more. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally. WHITE MOUNTAIN FROSTING: Mix sugar, water, corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 F or until syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites till stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for 2 8 or 9" layers or 13 X 9 inch oblong. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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New Starlight Cake

1 c milk 
1 c milk 
2 tb Flour sifted
1/4 ts Salt 
1/4 c Sugar 
1 ts Flavoring 
2 tb Water 
1/4 c Light corn syrup 
1 ts Vanilla 
2  Egg whites (1/4 cup) 
1  Egg yolk; slightly beaten 
3 1/2 ts Baking Powder 
1 ts Salt 
1 ts Vanilla 
1 1/2 c Sugar 
1 tb Cornstarch 
  CREAM FILLING 
  WHITE MOUNTAIN FROSTING 
2 c Plus 
1/2 c Soft shortening 
1/2 c Sugar 
3  Eggs (1/2 to 2/3 cup) 
1 tb Butter

From: wary@husky.bloomu.edu (Pat Wary)    Date: Wed, 27 Jul 1994 00:55:54 GMT  Heat oven to 350 F.  Grease and flour 2 layer pans, 8 or 9 X 1 1/2 inches  or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour, sugar, baking  powder, and salt.  Add shortening, milk, and flavoring.  Beat 2 minutes,  medium speed, on mixer or 300 vigorous strokes by hand.  Scrape sides and  bottom of bowl constantly.  Add eggs.  Beat 2 more minutes, scraping bowl  frequently.  Pour into prepared pans.  Bake 8 inch layers 35-40 minutes, 9  inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done.  Cool.  Fill with Cream Filling and finish with White Mountain Frosting.    CREAM FILLING: Mix sugar, cornstarch, salt in saucepan.  Gradually stir in  milk.  Bring to boil over medium heat, stirring constantly.  Boil 1 minute.  Remove from heat.  Stir at least 1/2 of hot mixture into egg yolk.  Blend  into remaining mixture. Boil 1 minute more. Remove from heat. Blend in  butter and vanilla. Cool, stirring occasionally.    WHITE MOUNTAIN FROSTING: Mix sugar, water, corn syrup in saucepan.  Cover  saucepan, bring to rolling boil.  Remove cover and cook to 242 F or until  syrup spins a 6-8 inch thread.  Just before syrup is ready, beat egg whites  till stiff enough to hold a point.  Pour hot syrup very slowly in a thin  stream into beaten egg whites.  Continue beating until frosting holds  peaks. Blend in vanilla. When spreading on cake, make pretty swirls with  spatula. Makes frosting for 2 8 or 9" layers or 13 X 9 inch oblong.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 16 Servings

Calories: 408
Calories from Fat: 66 (16%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.7g
Cholesterol 6.1mg		2 %
Sodium 88.8mg		3 %
Potassium 21.4mg		1 %
Total Carbohydrate 87.7g		26 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 87.5g
Protein 0.4g		1 %
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Calories per serving: 408

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