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Name: Toulouse-Lautrec Jubilee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 ts Vanilla; 1 c Butter; 1/2 ts Salt; 3 Eggs, plus 2 yolks;beat well; 1 c Rich milk; 1/3 c milk; 2 c Sugar; 1 1/2 ts Vanilla; 1 1/2 ts Light corn syrup; 1 ts Vanilla; 3 ts Baking Powder; 1 pn Salt; 3 Sq. unsweetened choc.;melted; 1 1/2 c Sugar; 3 c Cake flour; 2 tb Butter melted; 2 Egg whites; 5 tb Water

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INGREDIENTS

1 ts Vanilla
SURPRISE FILLING
1 c Butter
1/2 ts Salt
3 Eggs, plus 2 yolks;beat well
1 c Rich milk
1/3 c milk
2 c Sugar
1 1/2 ts Vanilla
SEVEN MINUTE FROSTING
1 1/2 ts Light corn syrup
1 ts Vanilla
3 ts Baking Powder
1 pn Salt
3 Sq. unsweetened choc.;melted
1 1/2 c Sugar
3 c Cake flour
2 tb Butter ; melted
2 Egg whites
5 tb Water

Servings

INSTRUCTIONS

Sift the flour once; then add baking powder and salt, and sift together 3 times. Cream the butter and sugar until light and airy. Add all the eggs, and continue to beat. Add flour alternately with the milk, sm. amts. at a time, beating each time, until smooth. Add the flavoring. Bake in 3 buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat with a rotary egg beater until well blended. Place bowl in a pan of ice water and continue to beat until it thickens to spreading consistency. This goes between the layers. FROSTING: Combine egg whites, sugar, and water with the corn syrup in top of double boiler; and beat with egg beater til thoroughly mixed. Place over boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove, and add vanilla; beat until thick enough to spread on top and sides of cake.

NOTES

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Toulouse-Lautrec Jubilee Cake

1 ts Vanilla
 SURPRISE FILLING
1 c Butter
1/2 ts Salt
3 Eggs, plus 2 yolks;beat well
1 c Rich milk
1/3 c milk
2 c Sugar
1 1/2 ts Vanilla
 SEVEN MINUTE FROSTING
1 1/2 ts Light corn syrup
1 ts Vanilla
3 ts Baking Powder
1 pn Salt
3 Sq. unsweetened choc.;melted
1 1/2 c Sugar
3 c Cake flour
2 tb Butter melted
2 Egg whites
5 tb Water

Sift the flour once; then add baking powder and salt, and sift together 3  times.  Cream the butter and sugar until light and airy. Add all the eggs,  and continue to beat. Add flour alternately with the milk, sm. amts. at a  time, beating each time, until smooth.  Add the flavoring. Bake in 3  buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine  sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat  with a rotary egg beater until well blended. Place bowl in a pan of ice  water and continue to beat until it thickens to spreading consistency. This  goes between the layers. FROSTING: Combine egg whites, sugar, and water  with the corn syrup in top of double boiler; and beat with egg beater til  thoroughly mixed. Place over boiling water, and beat constantly for 7  minutes, or till frosting stands in peaks. Remove, and add vanilla; beat  until thick enough to spread on top and sides of cake.

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Nutrition

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Serving Size: 1 Serving (451g)
Recipe Makes: 10 Servings

Calories: 1544
Calories from Fat: 199 (13%)

Amt Per Serving		% DV

	Total Fat 22.1g	29 %
	Saturated Fat 13.3g	67 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.3g
Cholesterol 55.1mg		17 %
Sodium 326.2mg		11 %
Potassium 239.8mg		6 %
Total Carbohydrate 323.8g		95 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 321.1g
Protein 16.5g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1544

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